Avoid Processed Meats
Bacon, sausage, salami — these cured meats had the strongest toxic effect in Hu's study, reducing longevity twice as much as nonprocessed meat. Processing introduces more salt and saturated fat, Hu explains, as well as nitrite preservatives, which the gut turns into potentially cancerous compounds. "Eat as little processed meat as possible," he says. "Not more than once or, at most, twice a week."