Maybe, but the one I generally flag is "cold cuts".

Humans have been curing meat forever. The question is whether "cured meat" is an issue or whether "modern curing of meat" is the problem.

When you ordered a ham from my old local meat market, it was a hunk of freshly butchered pig that was brined, cured and smoked. If it had any sugar, I sure couldn't taste it. You took it home, put it in the oven for a couple hours, and sliced it. It tasted wonderful by itself or with just a bit of fresh horseradish.

That ham is quite a lot different in terms of ingredients from the "sliced ham" you will get from your local grocery deli as a "cold cut".