What chemical compounds are known carcinogens that form when nitrates and nitrites in processed meats are cooked at high heat?
Answer
Nitrosamines
The formation of nitrosamines is a significant concern associated with the consumption of processed meats. These compounds are generated when nitrates and nitrites, which are intentionally added to cured meats like bacon and sausage for preservation and color maintenance, react under high-heat cooking conditions. Nitrosamines are explicitly identified as known carcinogens. This chemical transformation, rather than just the fat content inherent in the meat itself, is what elevates commercial cuts to a top-tier avoidance list according to practicing cardiologists, linking their regular intake to long-term health risks, including those affecting cardiovascular wellness.
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