"The risk of new heart failure and of death from heart failure went up by a significant 8% and 38%, respectively, for every 50-g rise in daily processed-meat intake, report Dr Joanna Kaluza (Warsaw University of Life Sciences, Poland) and colleagues today in Circulation: Heart Failure."
Increased levels of stroke were also seen in a separate study.
Uh oh. Keep in mind this particular study, and others, are not saying that it is consumption of red meat that was causing the rise in new heart failure or death from heart failure incidences - but instead it was when those meats were combined with high levels of sodium and preservatives that problems occurred. Processed meats would be things like sandwich meats, sausages, and ham... among other things. The curing of meats with nitrates is another example which you can find with your bacon.
Your best bet is to choose items that haven't been manipulated in some way for your ease of consumption. Look for items without preservatives (yes you will have to use them faster) or things like plain meat or pork that you can doctor-up yourself. Also, uncured bacon is slowly becoming available - so for now you'll have to dig around to find it - but it's worth it.
http://www.medscape.com/viewarticle/826598
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