The vaccine also reduced by 66.5% the number of cases of postherpetic neuralgia and reduced the severity and duration of pain and discomfort associated with shingles, by 61.1%.
The processing of meat, by adding preservatives such as salt or sodium nitrite to prevent the growth of germs, or smoking the meat to preserve or enhance color and flavor, may add compounds that might increase the potential of these foods to cause cancer.oncern about the possible effects of food additives on health, including cancer, is one reason that many people are now interested in organic foods. Organic foods are often promoted as an alternative to foods grown with conventional methods that use chemical pesticides and herbicides, hormones, or antibiotics.
Each 50g of processed meat per day - fewer than two slices of bacon - increased the risk of cancer by 18%. Each 100g of red meat per day increased the risk by 17%, although the WHO admits there is limited evidence. The WHO classifies agents into one of five groups: Group 1- carcinogenic to humans.