Colorectal cancer: alert on deli meats

It is now proven that cold meats promote the appearance of cancer, especially colorectal cancer. Nitrites and nitrates are convicted. What are nitrites? Why are they bad? Explanations.

According to the journalist Que Choisir, Elsa Casalegno, the cold meats were classified ” certain carcinogens »In 2015. The consumers’ federation decided to launch an alert on nitrites and nitrates, present in many food preparations based on offal and meat, cooked or raw, in particular in cold meats and ham. These additives are widely used in the manufacture of cold meats and their cured meats. Manufacturers see many advantages in them. They use it to clean meat thanks to their antibacterial action and guarantee long-lasting conservation. Nitrites also have an aesthetic benefit, because they bring a pink color to the meat. In addition, these added substances speed up the manufacturing process and therefore save time and money for manufacturers. As the journalist explains, these additives can be harmful to the health of the consumer. Indeed, they react with certain substances present in meat, thus forming carcinogenic compounds: nitrosylated iron and nitrosamines.

Colorectal cancer is cancer of the colon and rectum and develops from cells that line the inner wall of the colon or rectum. According to Health Insurance, 40% of cancers affect the rectum, while 60% affect the colon. “ Colorectal cancer is the third most common cancer in men and the second in women “. Colorectal cancer is thought to cause between 2,000 and 4,000 deaths per year. Usually, cancer cells grow locally first and then spread throughout the body, through the bloodstream and lymphatic system. Certain factors increase the risks, such as age, lifestyle (diet rich in cold meats, alcohol consumption, etc.) or chronic inflammatory diseases.

To identify the presence of nitrites or nitrates, refer to the list of ingredients. There are 4 types of additives: potassium nitrite E249, sodium nitrite E250, sodium nitrate E251 and potassium nitrate E252, also called saltpetre. The best solution seems to be to do without nitrites. Some artisans and farm producers offer products without nitrite salts. In addition, all manufacturers of cold cuts have a range without nitrites. However, there are no real labels, although some mentions appear on the packaging, such as ” nitrite free ” Where ” zero nitrites “. Also pay attention to nitrites of plant origin, which have the same consequences on health as nitrite salts. However, it is not so easy not to use these additives, because certain conditions are required. On the one hand, the meat must be fresh and of good quality. On the other hand, hygiene must be impeccable. Obviously, this has a cost for production, which is passed on to the consumer. Products without nitrites should be consumed quickly. In addition, citizens need to get used to the natural color of these products, which is brown and / or gray, and not pink.