March marks National Colorectal Cancer Awareness Month, drawing attention to the World Health Organization’s classification of deli meat as a Group 1 carcinogen. Research shows that consuming as little as 50 grams of processed meat daily—roughly two ounces—can increase the relative risk of developing colorectal cancer by 18%.
“First, we have to recognize that diet is not the only risk factor here,” Shanthi Appelo, Registered Dietician Blue Cross Blue Shield of Michigan, said. “There’s genetics, there’s lifestyle, physical activity. Those all play a really big role.”
To reduce reliance on processed deli meats, Appelo suggested preparing meats at home to use on sandwiches. “Convenience is king in our modern food landscape,” Appelo said. “But oftentimes the convenience and the health don’t really measure up.” She recommended using raw roasted or grilled meat prepared at home choosing convenient alternatives like rotisserie chicken and flavored tuna packs.