Meat Preservatives Linked To Bladder Cancer Risk

There is a very good possibility that certain preservatives added to meat can increase the risk of bladder cancer.

To make meat last longer, ingredients known as nitrite and nitrate are added that according to study findings can actually increase a person’s risk of developing bladder cancer.

Researchers analyzed health data on more than 300,000 people for seven years, taking into account their meat consumption.

Those found to eat the most meat on a regular basis appeared to be at a slightly increased risk of developing bladder cancer than those who did not eat meat as often.

The researchers stress that it appears that the consumption of meat is not linked to increased bladder risk, just the preservatives that go into it.

The preservatives that are ingested into the body are excreted through the urine, thus the association with the bladder is present.

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