A doctor has revealed the two British breakfast favourites she would not routinely store in her fridge, warning that they may be better enjoyed occasionally. Diet is one of the key lifestyle factors people can change to help lower their risk of certain cancers, alongside stopping smoking, reducing alcohol intake and staying physically active. For bowel cancer—the fourth most common cancer in the UK—experts advise limiting particular foods.
Dr Asiya Maula, a private GP at The Health Suite, said she avoids regularly keeping bacon and sausages at home because both are processed meats. Cancer Research UK says substances that occur naturally in meat or are created during processing can damage bowel cells. Over time, this damage may contribute to a higher risk of bowel cancer.
Speaking to the Daily Express, Dr Maula stressed that bacon and sausages do not have to be removed from the diet altogether. However, she said they should be regarded as occasional choices rather than foods eaten every morning. Regular consumption of processed meat has been linked with an increased risk of bowel cancer.
She also noted that many bacon and sausage products contain significant amounts of salt and saturated fat. Eating too much of either can contribute to high blood pressure and raised LDL cholesterol, both of which are recognised risk factors for heart disease.
There is no amount of processed meat that can be described as completely risk-free in relation to bowel cancer, Dr Maula explained. However, the level of risk depends largely on how much a person eats and how often they consume it over many years. Having a bacon sandwich or sausage-based meal from time to time is very different from making processed meat part of an everyday breakfast.
Current UK guidance recommends that people eating more than 90g of red and processed meat per day reduce their average consumption to 70g. Dr Maula said this should be understood as a maximum combined average, not an amount people need to aim for. Since portion sizes differ between brands and products, checking food labels can help.
Her practical recommendation is to avoid making bacon or sausages the centrepiece of breakfast every day. Instead, she suggested alternating them with foods such as eggs, porridge, yoghurt, fruit, beans and wholegrain toast, while adding vegetables or other high-fibre ingredients whenever possible.
For those who do buy sausages, comparing the nutritional information on packaging can help identify products that are lower in salt and saturated fat and contain a greater proportion of meat.
Dr Maula said people should not feel alarmed or guilty about eating these foods occasionally. The bigger concern is the long-term pattern of eating: choosing smaller portions less often and filling the diet with fibre-rich plant foods can support both bowel health and cardiovascular wellbeing.
Cancer Research UK also recommends practical ways to reduce red and processed meat intake, including introducing a meat-free Monday, trying recipes based on chicken, fish or pulses, and keeping an eye on portion sizes.
