“A food usually made from ground meat and its skin. It is traditionally made from intestine, but sometimes synthetic. Some are cooked during processing and the casing can be removed after. It is a traditional food preservation technique and is preserved by curing, drying or smoking”.

• High protein and fat content - higher satiety value.• Amino acids- serotonin, tryptophan : mood

enhancer.• Low fat sausage : chicken sausage -

moderate consumption reduces risk - cardio vascular diseases.

• European style sausages- saturated fats & cholesterol. Regular consumption – “heart disease”.• Daily intake of sausages - increased risk of “bowel cancer by 20%”• Sausages devoid of fiber – “constipation” and “large intestine disorders”.

GENOA NDUJA

SOPPRESSTA

HERBED COTTO

• It consists of two B- complex vitamins: THiAmiNE AND viTAmiN B12.• Modest amount: SElENiUm, AN ANTi- OxiDANT viTAmiN.• Good source of protein too.

•Salami - risk of different types of cancer.• COlON AND PROSTRATE CANCER - more common.• Preservatives- NiTRiTES AND NiTRATES: cancer inducing chemicals. • CAUSES fOR CANCER- nitrites and nitrates react with stomach contents and causes cancer.

• Though it contains two B- complex vitamins and proteins, it cannot be consumed for a longer period of time. Hence it is to be used once in six months to avoid the occurrence of cancer in the individual.

• Bacon- cured meat product prepared from pig. • Cured with large quantities of salt either in a brine or dry packing.

•protein and nine essential amino acids, but Low in carbohydrates.•significant amount - vitamin B1, niacin, vitamin B2, iron, zinc, copper and selenium.• Other nutrients- potassium, calcium, choline, folate, vitamin A.• University studies- choline and omega 3-fatty acid flight off Alzheimer's disease.

Statistical data

Men- 27% riskwomen- 50% risk

Overall- 42%