Updated food standards released by the New York City Health Department and the Mayor’s Office of Food Policy (MOFP) are set to ban processed meats in public
Meat that has been transformed to enhance flavor or improve preservation by curing (to add salt, sugar, or any source of nitrates or nitrites, including those listed in CFR Title 21 Subpart B, celery-based products, wine, Swiss chard-based products, lactic acid starter culture, cherry-based products, vegetable juice powder, or rosemary extract to meat for color development, flavor enhancement, preservation, or safety), fermentation (to add fermentative bacteria to meat to add flavor or stop the growth of harmful organisms), salting (to preserve meat with sodium), or smoking (to expose meat to smoke from burning wood or apply liquid smoke ingredients to meat). Adapted from the World Health Organization: who.int/newsroom/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat.
From the original source : https://www.nyc.gov/assets/doh/downloads/pdf/cardio/cardio-meals-snacks-standards.pdf
Since this advice is based on the WHO position statement, here is a rebuttal of that position statement from a panel member who was there. What is the role of meat in a healthy diet? - 2018
but TLDR - actually industrial processed meat: nitrates, liquid smoke, sugar, natural flavors are probably not great, but the data isn’t compelling
But salt, and grounding: there is no credible evidence against.