British scientists are calling on the government to ban the use of nitrates in processed meats. But manufacturers dispute the dangers of these additives.
Scientists have chosen International Bacon Day to call for a ban on the use of nitrites in the production of processed meats. These components are considered carcinogenic by the scientific community, but manufacturers refuse to recognize it.
The cancer risk from processed meat such as bacon is still not being taken seriously enough, according to a joint statement by scientists, politicians and doctors, including @QUBFoodProf, @tom_watson and @DrAseemMalhotra. https://t.co/qBTLUc0GKL
— Andrew Gregory (@andrewgregory) December 31, 2018
Nitrosamines
Nitrites preserve the meat and enhance its taste. When added to processed meat, they produce carcinogenic elements: nitrosamines. The World Health Organization classifies processed meats as group 1 carcinogens. They are responsible for 34,000 cases of fatal cancer each year.
do more prevention
British scientists, together with politicians, demand more action from the government to prevent the use of these dangerous substances: “there is scientific consensus that nitrites in processed meats produce carcinogenic nitrosamines, and thus increase the risk of cancer for those who regularly consume bacon and ham,” they explain. According to them, there is not enough prevention on these substances, compared to the regular warnings on the dangers of sugar and fatty foods.
The weight of industry
According to this forum, meat manufacturers must change their position on nitrites. “Recalling the position taken by the tobacco industry in the 1990s, some food manufacturing and regulatory stakeholders continue to assert that the health risks of nitrite-treated meat are negligible, say the scientists. But the facts show the opposite. Most bacon on sale in UK supermarkets contains nitrites. For the signatories of this appeal, manufacturers must “act quickly”.
The multiple risks associated with deli meats
Charcuterie, even when it is without added nitrites, is a product to be consumed in moderation. Last March, Israeli researchers showed that its consumption, like that of red meat, increases the risk of suffering from NASH, fatty liver disease. These are not the only risks associated with the consumption of deli meats. For several years, in France, the number of cases of hepatitis E has been increasing.
This disease, which affects the liver, is linked to the ingestion of meat from contaminated animals. Some deli meats can also be condemned to salmonella typhimurium, when eaten by humans, they cause gastroenteritis. The consumption of charcuterie requires great vigilance on the origin and manufacture of the products, and when you are a person at risk, a pregnant or immuno-compromised woman for example, it is better to abstain.
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