Bacon is a sensory triple whammy, says Dani Reed, chief science officer of the Monell Chemical Senses Center in Philadelphia. First, the smell lures most people in, thanks to the volatile organic compounds created and released during frying. Then there's the taste of salt and sugar, both of which are enormously appealing to humans. Finally, there's the fat, which creates a lovely texture in the whole mouth, Reed says. Taken together, these three features make bacon hard for people to resist, even those who have strong prohibitions against pork.
The World Health Organization declared bacon a carcinogen in 2015. Bacon is about 40 percent saturated fat, one of the consistent no-no's of nutrition. Nitrates and nitrites added to cure bacon are linked to hypertension and cancer. While it's cooking, bacon releases molecules called heterocyclic amines and polycyclic aromatic hydrocarbons, which are also linked to cancer. And the salt in bacon may contribute to metabolic problems.
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