So bacon, ham and sausages now rank alongside cigarettes as a major cause of cancer, according to the World Health Organisation.
As shocking as that statement sounds the report's findings are not likely to change my eating habits in a hurry.
The report says each 50g of processed meat a day - the equivalent of one sausage, or less than two slices of bacon - increases the chance of developing bowel cancer by 18 per cent.
Although processed meats have been classed in the highest risk category, alongside smoking, alcohol, arsenic and asbestos, it does not mean that each are an equal danger, experts have stressed.
The classifications describe the strength of the scientific evidence that a substance causes cancer, rather than the level of risk attached to it.
I remain a bit sceptical about research into many carcinogens.
I do not doubt chemicals like arsenic and asbestos or all the toxins in cigarettes can cause cancer - and I avoid them like the plague - but the list of things we should avoid has grown to ridiculous lengths.
Even fresh red meat is ranked as a "probable" carcinogen.
Our ancestors have been eating sausages, bacon, steak and mince for years and the majority have lived long, healthy lives.
Sure, too much may cause health problems but that can be said of anything. Everything in moderation, I say.
I agree with Beef and Lamb New Zealand spokeswoman Fiona Greig who said: "Processed meat contributes nutrients to the diets of Kiwis and eliminating it completely is unnecessary. It can be enjoyed in moderate portions with vegetables and as part of an active lifestyle."
Few people would eat more than 50g of processed meat a day anyway.
Some days I might have a couple of sausages which would push me over the recommended amount but other days I won't go near processed meats.
A slice of shaved ham on your sandwich or some salami will not push you over the limit either.
Before cutting processed or red meat out of your diets consider it carefully and ensure you get your protein, iron, zinc and vitamin B12 another way.