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Lucie Morris-Marr, investigative journalist and author of Processed, was stunned to receive a stage-four bowel cancer diagnosis when she felt at her healthiest. At the height of her career, her world stopped overnight. During treatment, she researched bowel cancer and was alarmed to discover that the World Health Organization classifies processed meats—like bacon, sausages, and salami—as Group 1 carcinogens, in the same category as tobacco and alcohol.
Reflecting on her diet, Lucie realized she frequently ate small amounts of processed meat—pepperoni pizza, prosciutto, the occasional sausage—without thinking twice. While she doesn’t claim it caused her cancer, she calls it a “prime suspect” and questions why warning labels and health campaigns are lacking.
WHO warns that eating just 50 grams of processed meat daily can increase bowel cancer risk by 18%, due to nitrates, nitrites, and high fat content. Lucie’s story is a wake-up call to rethink dietary habits and protect long-term health.
