The US Department of Agriculture (USDA) is drafting proposed changes to school meal pattern requirements to align with the latest Dietary Guidelines. A letter signed by 300 doctors and scientists has been sent to the department’s secretary, Brooke L. Rollins, to urge an update to remove processed meat from school menus.
Current school nutrition standards for foods include fruits, vegetables, grains, dairy, and protein while limiting calories, sodium, and added sugars. Additional reductions will follow in July 2027 based on new national guidelines, which are heavy on protein, whole foods, and reduce highly processed foods, shares the School Nutrition Association (SNA).
The signatories emphasize that processed meat increases the risk of colorectal cancer and other types of cancer, making them unsuitable for inclusion in school meals. They define processed meat as animal products that have been cured, smoked, salted, or have preservatives added to change the taste or texture or extend the shelf life.
The Dietary Guidelines for Americans 2025-2030 recommends against heavy processed foods with excess sodium, unhealthy fats, and chemical additives. However, US schools often serve deli slices such as bologna and ham, pepperoni-topped pizza, sausage, hot dogs, and other processed meats, the letter shows.
Colorectal cancer is on the rise
March marks US National Colorectal Cancer Awareness Month, and the Physicians Committee for Responsible Medicine recently found that nearly half of the nation’s adults are unaware of the link between the disease and processed meat consumption.
Moreover, the letter states that this type of cancer is on the rise in young people in the US, and this type is rising among the highest deaths caused by cancer in people aged 40 to 49 years. It has also become the leading cause of cancer death in men aged 20 to 39 years and the third leading cause in women in the same age group.
“Fifty grams of processed meat (less than two ounces), which is just two slices of deli meat, one hotdog, or several strips of bacon, if consumed daily, increases the relative risk of cancer by 18%,” read the letter.
Causative compounds include N-nitroso in cured meats, heterocyclic aromatic amines in well-cooked meats, and polycyclic aromatic hydrocarbons in smoked meats. The letter warns that this can damage the DNA in the cells lining the colon, which can trigger the development of cancer over time.
“Even processed meats marketed as ‘no nitrates’ or ‘no nitrates added,’ given to mean no nitrates except those that naturally occur in celery powder, carry risks,” the letter warns.
It adds that 50 g of processed meat per day can also increase the risk of prostate cancer, pancreatic cancer, and overall cancer mortality.
Heart health risks
The letter cited evidence that processed meats lead to an increased risk of cardiovascular disease. “A meta-analysis of 43 studies on heart disease found a 26% increased risk of heart disease for 50 g of processed meat consumed.”
Saturated fat is noted as the most important risk factor in increasing the risk of this disease, because it increases LDL cholesterol in the blood, causing the accumulation of plaque in the arteries. Additionally, the toxic compounds in processed meats also cause chronic inflammation that can contribute to heart disease.
“Sodium via salt, a common preservative used in the production of processed meat, increases the risk of high blood pressure and is another risk factor for cardiovascular disease,” the letter added.
The signatories urge the complete removal of processed meat, which they say can be easily replaced with legumes, whole grains, and plant-based alternatives, which will also help children meet protein and fiber requirements.
Meanwhile, SNA’s SY 2025–26 School Nutrition Trends Survey revealed that nearly all (99%) responding school meal program directors reported a need for more funding, and 79% expressed an “extreme need to reduce reliance on processed foods.”
The SNA 2026 position paper urges the US Congress to address rising costs, improve scratch cooking, and provide access to fresh produce.
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