Bacon, ham, salami, pâté, ham sausage, minced meat, filet americain,… In some households they are served almost every day. But more and more studies show that too much of this type of processed meat increases the risk of colon cancer.
The Committee on the Environment, Public Health and Food Safety in the European Parliament has just voted down the new limits for the use of nitrite and nitrate in processed meats. The reduction of the maximum values for these chemical preservatives is not strict enough, say the Commissioners.
Test purchase previously called on members of the Commission not to approve the reduction. ‘More and more studies point out that exposure to nitrite through processed meats can lead to a higher risk of serious health problems. ‘Some countries, such as Denmark and France, already have stricter standards and several manufacturers already offer products without nitrites or nitrates, showing that it is possible to work without these substances. The rest of Europe should follow suit.’
1. What Are Nitrites And Nitrates And Are They Dangerous?
Nitrites and nitrates are additives in processed meats (also organic processed meats) and some cheeses that prevent the growth of harmful micro-organisms, in particular the bacteria responsible for botulism. They also ensure that your ham, which normally looks gray, turns a nice pink. Nitrates and nitrites also speed up the ripening process, allowing the products to reach the market faster.
Nitrites are added to our diet under the name (E249 or potassium nitrite and E250 or atrium nitrite), nitrates can be found under E251 or sodium nitrate and E252 or potassium nitrate. When nitrites bind with certain proteins in our diet, nitrosamines (N-nitroso compounds) are formed. It is these molecules that may play a role in colorectal cancer.
Nitrates also occur naturally in vegetables, especially leafy greens such as spinach, Swiss chard, celery and beets. Drinking water also contains a limited amount of nitrate. These nitrates leave our body naturally, but a small amount is converted in the mouth by mouth bacteria into nitrite, from which, in combination with proteins from the diet, nitrosamines can also be formed in the stomach and large intestine. Are we not allowed to eat vegetables anymore? Anyway. After all, the possible disadvantages do not outweigh the general advantages of vegetables. After all, the formation of nitrosamines is slowed by vitamin C and phytonutrients in fruits and vegetables, which is why vegetables are not classified as carcinogenic. The combination of vegetables with protein-rich food (eg fish with spinach) is also no problem.
2. What do health authorities say?
Various studies increasingly show that there is a link between exposure to nitrite in processed meats and serious health problems. In July 2022, the French health and food safety agency ANSES confirmed a link between colon cancer and exposure to nitrites and/or nitrates in processed meats.
The EFSA (the European Food Safety Authority) also concludes in its opinion of 28 March 2023 that exposure to nitrosamines, formed from nitrites, can be carcinogenic and can damage DNA.
As early as 2015, processed meat was classified as a carcinogen by the World Health Organization (WHO) because it can lead to the development of potentially cancer-causing chemicals. According to WHO, 32,000 cases of colon cancer are caused by nitrites each year.
Read more below the article.
3. Should stricter standards be introduced?
At the moment, a proposal is ready at European level to lower the threshold values for nitrites. However, there are some exceptions for so-called ‘traditional’ products. Parliament’s Environment Committee has already rejected the new thresholds. We now have to wait for the vote in plenary.
For Test Purchase, preservatives may only be used if absolutely necessary for food safety and in limited quantities. ‘Some countries, such as Denmark and France, already have stricter standards and several manufacturers already offer products without nitrites or nitrates, which shows that it is possible to work without these substances. The rest of Europe should follow suit’, says Testaankoop.
4. How much charcuterie can you eat per day to stay healthy?
The guideline is 30 grams of processed meat (charcuterie) per week. To give you an idea: that corresponds to one and a half bells of salami.. per week.
The Superior Health Council even advises not to eat charcuterie prepared with red meat at all.
5. Is it possible without preservatives?
To avoid the risk of developing botulism or contamination with salmonella and listeria bacteria, the French agency ANSES proposes ‘compensatory measures’ to limit the latter risks. For example, the use-by date of products can be shortened and additional measures can also be taken at an earlier production stage, for example on farms and in slaughterhouses.
There are also manufacturers who offer products without nitrites or nitrates, but it is just clear whether these ‘nitrite-free’ products are safe. The plant extracts or vegetable broths that have been added as substitutes are not a real alternative as they naturally contain nitrates that are converted into nitrites under the influence of bacteria. In fact, these products still contain hidden nitrates and nitrites.
Charcuterie without additives is certainly possible. However, the process of making it takes longer. Many producers of Parma ham, for example, have not used the additives for years. It is also perfect for cooked ham. However, the consumer must then accept that it no longer looks pretty pink.
2023-06-28 09:44:09
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