Cancer-causing compounds
Most bacon products contain sodium nitrite, which prevents bacterial growth and improves taste and color (5Trusted Source).
When exposed to heat, sodium nitrite may produce nitrosamine — a compound that has been linked to cancer (6Trusted Source, 7Trusted SourceTrusted Source).
Furthermore, curing, grilling, and smoking contribute to the formation of harmful compounds like polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), and advanced glycation end products (AGEs), all of which are considered carcinogenic