Bit of a fuss on Runners World today about a new report that says, amongst other things, that if you want to minimise your chances of getting cancer, you should cut out "pink" processed meats like ham, bacon, and whatever that pink stuff inside pork pies is. (I'm not sure about sausages).
The reactions vary between "we've known that for a long time" which is true (the carcinogenic effects of nitrites in pink processed meats have been studied for decades) to the sort of "why bother, you could always step under a bus" and "you're going to die anyway" and "if you worried about everything you'd never leave your house" comments.
I guess there's some truth in that too. You have to weigh up the risk involved and the pleasure involved. You do have to be prepared to take reasonable risks that allow you to do things that are really important to you. The bacon risk is actually fairly small -- the difference to your chances of getting cancer is slight. On the other hand, I lived without eating any ham or bacon for many years, and I don't think it made my life the tiniest bit less happy. Bacon can give you pleasure, but not happiness. Maybe I'll buy a bit less of that cheap Sainsburys ham now.
I think people's problem with it really is a feeling of "so okay, if I do that, what else is it going to be next week?" A feeling that we're constantly being told new things are bad for us. And actually that's not true. The message of bacon and crisps bad, fresh fruits and vegetables good, has been unchanging for decades.
Other cancer-avoiding recommendations included avoiding sugary drinks (e.g. fruit juice), avoiding alcohol, and avoiding being overweight.
