Lucie Morris-Marr, an investigative journalist and author of Processed, received a shocking stage-four bowel cancer diagnosis just as her career was thriving. “I felt fit and healthy,” she told Nine to Noon. “My book had just come out… and then all of it got cancelled. I felt like my identity had been cancelled.”
While undergoing treatment, Lucie began researching bowel cancer and was alarmed to learn about the World Health Organization’s (WHO) classification of processed meats as a Group 1 carcinogen—alongside tobacco and alcohol.
“All that kept coming up was processed meats and the link with bowel cancer,” she said. Though she didn’t consider herself a big meat eater, reflection revealed a different story.
“I did like prosciutto on melon, sausages at Bunnings, bacon on Christmas, and pepperoni pizza on Fridays,” she admitted. “I still don’t claim that was the cause, but it’s a suspect—and I felt very angry about it.”
Lucie questioned the lack of public awareness. “Where were the warning labels? Where were the health campaigns?” she asked. “I’m not starting a food scare, but someone needs to amplify it.”
WHO warns that consuming just 50 grams of processed meat daily—about two slices of bacon—can increase the risk of bowel cancer by 18%.
These meats contain nitrates and nitrites, which become harmful during cooking or digestion. They’re also high in fat and salt, raising risks for heart and blood pressure issues.
Lucie now urges others to reflect on their diets and stay informed about hidden health risks.