Sausage
Also known as: sausages
Sausage is a processed meat. IARC classifies processed meat as Group 1 ('carcinogenic to humans') based on sufficient evidence linking consumption to colorectal cancer.
What it is
Processed meat product made from ground meat (typically pork, beef, or poultry), fat, salt, spices, and often curing agents (sodium nitrite, sodium erythorbate). May be fresh, smoked, or fully cooked.
Protein-rich processed meat product.
Why it's flagged
- Whole-food ingredient.
- IARC Group 1 carcinogen (processed meat)
- Typically contains sodium nitrite forming N-nitroso compounds
- High in sodium and saturated fat
What regulators actually say
"The IARC Working Group classified the consumption of processed meat as 'carcinogenic to humans' (Group 1) on the basis of sufficient evidence for colorectal cancer."
"Sausages are popular meat products eaten throughout the world... Cured cooked sausages... may contain sodium nitrite as a curing agent... Cook sausages to 160 °F."
Regulatory status
United States — FDA
Regulated by USDA-FSIS under 9 CFR 319.140-319.145 standards of identity.
European Union — EFSA
Standard processed meat product; nitrite curing agents (E 249-252) limited.
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