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Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and\/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1\u00b723; 95 % CI 1\u00b717, 1\u00b728, top<jats:italic>v<\/jats:italic>. bottom consumption category), but not unprocessed red meat (RR = 1\u00b710; 95 % CI 0\u00b798, 1\u00b722). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.<\/jats:p>","DOI":"10.1017\/s0029665115004255","type":"journal-article","created":{"date-parts":[[2015,12,1]],"date-time":"2015-12-01T11:01:34Z","timestamp":1448967694000},"page":"233-241","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":91,"title":["Processed meat: the real villain?"],"prefix":"10.1017","volume":"75","author":[{"given":"Sabine","family":"Rohrmann","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jakob","family":"Linseisen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2015,12,1]]},"reference":[{"key":"S0029665115004255_ref12","doi-asserted-by":"publisher","DOI":"10.1093\/oxfordjournals.aje.a113798"},{"key":"S0029665115004255_ref27","article-title":"Red and processed meat consumption and mortality: dose-response meta-analysis of prospective cohort studies","author":"Wang","year":"2015","journal-title":"Public Health Nutr"},{"key":"S0029665115004255_ref42","doi-asserted-by":"publisher","DOI":"10.1093\/jnci\/djk094"},{"key":"S0029665115004255_ref34","doi-asserted-by":"publisher","DOI":"10.1093\/carcin\/bgl019"},{"key":"S0029665115004255_ref11","doi-asserted-by":"publisher","DOI":"10.1021\/jf010602h"},{"key":"S0029665115004255_ref76","doi-asserted-by":"publisher","DOI":"10.1186\/s12933-015-0257-5"},{"key":"S0029665115004255_ref39","doi-asserted-by":"publisher","DOI":"10.1158\/0008-5472.CAN-09-3929"},{"key":"S0029665115004255_ref84","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0020456"},{"key":"S0029665115004255_ref16","doi-asserted-by":"publisher","DOI":"10.1079\/PHN2001248"},{"key":"S0029665115004255_ref35","doi-asserted-by":"publisher","DOI":"10.1002\/ijc.28612"},{"key":"S0029665115004255_ref30","doi-asserted-by":"publisher","DOI":"10.1016\/S1470-2045(15)00444-1"},{"key":"S0029665115004255_ref51","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.f1326"},{"key":"S0029665115004255_ref49","doi-asserted-by":"publisher","DOI":"10.1079\/PHN2005861"},{"key":"S0029665115004255_ref33","doi-asserted-by":"publisher","DOI":"10.1158\/0008-5472.CAN-14-2554"},{"key":"S0029665115004255_ref71","doi-asserted-by":"crossref","first-page":"827","DOI":"10.3233\/JAD-2009-1115","article-title":"Nitrosamine exposure causes insulin resistance diseases: relevance to type 2 diabetes mellitus, non-alcoholic steatohepatitis, and Alzheimer's disease","volume":"17","author":"Tong","year":"2009","journal-title":"J Alzheimers Dis"},{"key":"S0029665115004255_ref65","doi-asserted-by":"publisher","DOI":"10.1038\/nature09922"},{"key":"S0029665115004255_ref8","doi-asserted-by":"publisher","DOI":"10.1016\/S0378-4347(01)00438-8"},{"key":"S0029665115004255_ref62","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2013.167"},{"key":"S0029665115004255_ref15","doi-asserted-by":"publisher","DOI":"10.1097\/00001648-200007000-00013"},{"key":"S0029665115004255_ref22","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2012.6"},{"key":"S0029665115004255_ref1","volume-title":"Lifestock's Long Shadow \u2013 Environmental Issues and Options","year":"2006"},{"key":"S0029665115004255_ref70","first-page":"CD006763","article-title":"Altered dietary salt intake for preventing and treating diabetic kidney disease","author":"Suckling","year":"2010","journal-title":"Cochrane Database Syst Rev"},{"key":"S0029665115004255_ref63","doi-asserted-by":"publisher","DOI":"10.1056\/NEJMoa1109400"},{"key":"S0029665115004255_ref38","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.2008.26658"},{"key":"S0029665115004255_ref55","doi-asserted-by":"publisher","DOI":"10.1111\/j.1349-7006.2009.01394.x"},{"key":"S0029665115004255_ref29","volume-title":"Food, Nutrition, Physical Activity, and the Prevention of Colorectal Cancer","year":"2011"},{"key":"S0029665115004255_ref13","doi-asserted-by":"publisher","DOI":"10.1017\/S136898009900066X"},{"key":"S0029665115004255_ref74","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbagen.2008.04.005"},{"key":"S0029665115004255_ref14","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/70.3.532s"},{"key":"S0029665115004255_ref3","doi-asserted-by":"publisher","DOI":"10.1079\/PHN2002402"},{"key":"S0029665115004255_ref2","article-title":"Are edible insects more or less \u2018healthy\u2019 than commonly consumed meats? 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