Last Tuesday, the National Food Safety Agency (ANSES) published a report explaining that food additives, found in meat processed like charcuterie, cause the cancer development. L’Considered thus confirms “the existence of an association between the risk of colorectal cancer and exposure to nitrates and nitrites“.
It’s not not the first time that processed meat is accused of causing cancer. The International Agency for Research on Cancer (IARC) – a body belonging to the World Health Organization – had classified the processed meat as a carcinogen in 2015. What are nitrites/nitrates and how is it dangerous for our health?
Food additives in meat:
Nitrites and nitrates are present in our food in several forms according to ANSES. Naturally present “in soils (nitrogen cycle), the concentration of which may reinforced by agricultural activitiesand in water resources”. They are also used as food additives (E249, E250, E251, E252) in processed meats.
Finally ! ANSES recognizes 5 years after the IARC:
“the existence of an association between the risk of colorectal cancer and exposure to nitrates and nitrites ingested via processed meat”Congratulations to @_richardramos For his work. @MFesneau it’s time to act for health! https://t.co/uIG6sQ5lA2
— Benoît Frimon-Richard (@BenoitFrimon) July 12, 2022
More than 50% of dietary exposure to nitrites come from the meat consumption. These additives serve to preserve the meat and perishable products extending their lifespan and preventing the development of “bacteria such as listeria or salmonella.” It is thanks to these chemical components that the ham owes its pink color.
A real health hazard:
Once swallowed, nitrates and nitrites can generate nitrosated compounds in the digestive tractwhich are known for their genotoxic and carcinogenic nature” emphasizes ANSES in its study. A French person consumes on average 39.4 g of deli meats per day. Eat 50 g of deli meats per day would increase the risk of cancer by 18% according to the WHO.
So the greater the consumption of charcuterie, the higher the risk of cancer. Especially since food additives are both present in commercial ham than in artisanal charcuterie. And the “nitrite-free” ranges are not better for your health, according to the Agency.
“The higher the exposure to nitrates and nitrites, the greater the risk of cancer”, Mathieu Schuler
“The presence of nitrites in the body can lead tohemoglobin oxidation reducing the ability of red blood cells to carry oxygen. She can also contribute to the formation of other compoundssuch as nitrosamines, including some are carcinogenic“, explains Mathieu Schuler, Deputy Director General of the “Sciences for expertise” division of ANSES.
What do we have to do ?
ANSES has proposed several recommendations. The first is to reduce the use of nitrites and nitrates in processed meats and in particular in charcuterie. And find other appropriate solutions to each category of products concerned.
️ How to reduce your exposure to nitrates and nitrites as a consumer?
we recognized
6/7 pic.twitter.com/qOzcdPGiZ9– Anses (@Anses_fr) July 13, 2022
“For instance, for the cooked hamthe reduction of nitrites could be accompanied by shortening of the expiry date. For the dry hamthis would require a strict salt control and temperature during salting, resting and curing stages of the product,” the scientists write in the report.
And finally, reduce your meat consumption with a limit of 150 g per week, while having “a varied and balanced dietwith at least five servings of fruits and vegetables per day of different origin“, adds ANSES.
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