Pork Sausage
Also known as: pork sausages
Processed meats including sausage are classified as Group 1 carcinogenic to humans by IARC, based on evidence linking consumption to colorectal cancer. Sausages are typically high in saturated fat and sodium and many contain sodium nitrite as a curing agent.
What it is
Ground pork seasoned and stuffed; may be fresh or cured.
Meat ingredient providing protein and fat.
Why it's flagged
- Whole-food ingredient — additives captured separately.
- IARC Group 1 carcinogen (processed meat)
- saturated fat
- sodium
- nitrite curing
What regulators actually say
"Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer."
"Each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%."
Regulatory status
United States — FDA
USDA FSIS-regulated; processed meats permitted with curing/labeling rules.
European Union — EFSA
Permitted; EU regulates nitrite/nitrate use in cured meats.
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