RELATIONSHIP BETWEEN THE CONSUMPTION OF FILLED MEAT AND THE CAUSATION OF CANCER IN THE DIGESTORY TRACT

Abstract

The present study is a literature review on the development of oncological pathologies of the gastrointestinal tract or in the colon from high consumption of sausages from beef or pork. It is, therefore, an integrative review on this topic. The literature review indicates that chemical compounds resulting from meat processing, whether by smoking, curing, salting or by adding chemical preservatives, can damage colon and rectal cells, which absorb chemical compounds (nitrites, nitrates, heterocyclic amines and polycyclic amines) that end up causing the development of polyps. These polyps can be harmless, but with constant passage of nitrite and nitrate additives through the gastrointestinal tract, that is, excessive consumption of sausages, they increase the risk of these polyps presenting malignancy.