Lucie Morris-Marr, an investigative journalist and the author of Processed, received a startling diagnosis of stage-four bowel cancer just as her career was flourishing. “I felt fit and healthy,” she shared with Nine to Noon. “My book had just been released… and then everything was put on hold. I felt as though my identity had been erased.”
While she was undergoing treatment, Lucie started to investigate bowel cancer and was disturbed to discover the World Health Organization’s (WHO) classification of processed meats as a Group 1 carcinogen—on par with tobacco and alcohol.
“The connection between processed meats and bowel cancer kept surfacing,” she remarked. Although she did not view herself as a significant meat consumer, introspection revealed a different reality.
“I enjoyed prosciutto with melon, sausages at Bunnings, bacon during Christmas, and pepperoni pizza on Fridays,” she confessed. “I still do not assert that this was the cause, but it is certainly a suspect—and I felt quite angry about it.”
Lucie expressed concern over the lack of public awareness. “Where are the warning labels? Where are the health campaigns?” she inquired. “I am not initiating a food scare, but it is essential for someone to raise awareness.”
The WHO cautions that consuming merely 50 grams of processed meat daily—approximately two slices of bacon—can elevate the risk of bowel cancer by 18%.
These meats contain nitrates and nitrites, which can become detrimental during cooking or digestion. They are also high in fat and salt, increasing the risks for heart disease and hypertension.
Lucie now encourages others to examine their diets and remain informed about concealed health hazards.
