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Smoked Pork Belly
Smoked Pork Belly
Low concern
IARC Group 1 carcinogen classification for processed meats; consumption associated with colorectal cancer risk.
Found in
2 products
What it is
Pork belly that has been cured and smoked, often with sodium nitrite.
Protein/fat source and flavor; used as bacon or in cooked dishes.
Why it's flagged
- Whole-food/charcuterie ingredient — underlying nitrite captured separately.
- Colorectal cancer risk (IARC Group 1)
- high saturated fat
- high sodium
- nitrites/nitrosamines
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-regulated processed meat; sodium nitrite limits enforced
European Union — EFSA
Permitted with nitrite limits per Reg. 1333/2008
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