Lucie Morris-Marr, an award-winning investigative journalist and author of the book Processed, thought she was living her healthiest chapter yet. She exercised regularly, maintained a balanced lifestyle, and was riding high on the success of her newly published work. But everything changed when she received a diagnosis that would upend her life: stage-four bowel cancer.

“When you get a diagnosis like this… it’s still really shocking,” Lucie told New Zealand’s Nine to Noon radio program. “I was flying high — my book had just come out, I was invited to festivals and speeches. I was really excited and happy, and then all of it got cancelled. It felt like my identity had been cancelled.”

As Lucie began treatment, she also began digging into research about bowel cancer. What she discovered left her stunned. The World Health Organization (WHO) has officially classified processed meats — such as bacon, ham, sausages, and certain deli cuts — as a Group 1 carcinogen. This places them in the same risk category as tobacco and alcohol when it comes to cancer-causing potential.

“All that kept coming up was processed meats and the link with bowel cancer,” she said.

A Hidden Pattern in Her Diet

Initially, Lucie didn’t believe she consumed much processed meat. But as she reflected on her eating habits, small indulgences over the years began to add up.

“I thought, I did like the prosciutto on melon at dinner parties, I had the occasional sausage at Bunnings, bacon at Christmas, pepperoni pizza on Fridays,” she recalled. “It didn’t seem like a big deal, but when you look at the cumulative effect, it’s there in my diet.”

While she is careful not to claim processed meats directly caused her cancer — acknowledging that many factors could be at play — Lucie can’t ignore the possibility. “It’s in the frame. It’s one of the suspects. And I just felt angry about it. Where were the warning labels? Where were the health campaigns?”

Why Processed Meats Are a Risk

According to WHO data, consuming just 50 grams of processed meat a day — roughly two slices of bacon — can increase the risk of bowel cancer by 18%. The risk climbs even higher with greater intake.

The reason lies in the chemicals used during processing. Processed meats often contain nitrates and nitrites, preservatives that can form harmful compounds when cooked or digested. These compounds can damage the cells lining the bowel. In addition, these meats tend to be high in saturated fat and sodium, raising the risk of heart disease and high blood pressure over time.

A Call for Awareness

Lucie stresses that she’s not trying to create panic or demonize an entire food group, but rather to encourage informed choices. “I’m not starting a food scare, but someone needs to amplify this. People deserve to know the risks so they can make their own decisions,” she said.

Her story is a reminder that even something as familiar as a favorite sandwich can carry long-term health consequences. Public health advocates echo her call for clearer warning labels and educational campaigns about the link between processed meats and serious illness.

The Takeaway

Lucie’s journey has inspired her to be more conscious of her diet, and she hopes others will follow suit. Cutting back on processed meats, choosing fresh protein sources, and embracing a diet rich in fruits, vegetables, and whole grains are simple yet powerful steps toward better health.

Her message is clear: understanding what’s on your plate today could change your life tomorrow.