What is the primary concern cardiologists cite regarding the preservation method of processed meats like bacon and sausage?

High levels of sodium and chemical preservatives like nitrates and nitrites.

While the fat content of processed meats like bacon and sausage is certainly a contributing factor to cardiovascular risk, the core warning from cardiovascular specialists focuses heavily on the preservation techniques employed. These meats are typically laden with high levels of sodium, added not only for flavor but crucially for extending shelf life. Additionally, they contain chemical preservatives, specifically nitrates and nitrites, which are used to maintain color and inhibit bacterial growth. Excessive sodium intake is directly correlated with elevated blood pressure, a principal risk factor for heart disease, making these processing ingredients a major point of concern for experts across the field.