Every time you reach for a sausage or a slice of ham, you are probably increasing the risks of developing colorectal cancer. According to the World Health Organisation, WHO, for every 50 grams of processed meat eaten daily, the chances increase by 18 per cent. For Bhutan, this is not a distant warning. Colorectal cancer is now among the most commonly diagnosed cancers in the country, and imports of processed meat have surged by more than 60 per cent in just two years.
Shelves filled with processed meat, common in grocery stores across Thimphu and other towns, carry a health warning most shoppers do not take notice of. The International Agency for Research on Cancer, along with the WHO, classified processed meat as a Group 1 carcinogen, the same risk category as tobacco.
Health experts say processed meat is detrimental to health because of its preparation process, which includes smoking, curing, and salting. Besides, chemicals are added to them to enhance flavour and visual appearance, and extend shelf life.
Processed meat is especially known to cause colorectal cancer, commonly known as colon cancer, bowel cancer, or rectal cancer, as they are low-fibre, high-fat diets.
The numbers at home are stark. Between 2018 and 2024, 182 patients were treated for colorectal cancer at the national referral hospital. In the last three years, the health ministry’s data show it has become the second most common cancer in men and the fourth most common in women.
Doctors say the disease, once rare in Bhutan, is rising in step with a changing diet. They say the transition from traditional fibre-rich meals to ultra-processed food and processed meat is particularly concerning.
Similarly, Bhutan is importing more of this food every year, and the increase is accelerating. Trade statistics show the value of sausage and similar products has grown from Nu 19 M in 2023 to Nu 31 M in 2025.
Imports of preserved meat products, including canned, homogenised, and cured preparations, have also climbed from Nu 15 M to Nu 20 M over the same period.
While what ends up on the plate depends on personal choice, authorities ensure all imported meat products are regulated through a multi-layered safety system.
“The Bhutan Food and Drug Authority issues import permits only after carrying out an import risk assessment. This is done to reduce the risk of exotic diseases and food-borne pathogens entering the country. Officials also review supporting documents such as veterinary health certificates and product specifications to ensure they meet international standards. The assessment further checks compliance with Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) before approval is granted,” said Dr Chendu Dorji, the chief regulatory and quarantine officer, BFDA.
Once in the market, the authority continues to monitor processed meat products to ensure they meet the safety standards.
Dr Chendu Dorji said, “After meat and meat products enter Bhutan, the Bhutan Food and Drug Authority carries out routine inspections and market surveillance,” the official said. This includes checking cold storage facilities and meat shop conditions. The authority also conducts random sampling and laboratory analysis when required. In addition, it monitors labelling and shelf life, as well as transportation and storage practices in the market.”
As regulations ensure that processed meats in the market are safe to consume, the growing evidence from organisations such as the WHO suggests that reducing intake is key.
With dietary habits shifting toward processed foods, the health ministry stresses that choosing fresh proteins like fish, poultry, eggs, and legumes could help curb a rise in colorectal and other diet-related cancers.
For now, the processed meat products on the shelf are legal, inspected, and certified safe. The risks are also known. Now, whether they belong on your plate and how much of them are questions only you can answer.
Singye Dema
Edited by Sonam Wangdi
