Eating deli meats increases the risk of developing colorectal cancer because of the presence of nitrites and nitrates.
- The link between the consumption of deli meats and colon cancer is proven.
- The reason comes from the nitrites and nitrates present in cold cuts.
- The ideal is to limit its consumption to 150 grams per week.
It is still little known to the general public and yet the link between colorectal cancer and the consumption of charcuterie has been highlighted since 2007, in the report of the World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AICR). In 2018, according to Public health Francethere were 43,336 new cases of colorectal cancer and 17,117 deaths related to this disease.
Do not consume more than 150 grams of cold cuts per week
That same year, other figures were published by the World Health Organization: “The WHO in a 2018 publication, indicated that 3,880 colon cancers and 500 stomach cancers were attributable to the consumption of charcuterie in France in 2015, can we read in a information report on nitrite salts submitted to the National Assembly in 2021. Consequently, Santé Publique France recommends not to exceed a limit of 150 grams of charcuterie per week, which represents approximately three slices of white ham. These requirements are very far from being respected: 63% of French people exceed them, which is worrying.”
In a notice of the National Food Safety Agency (ANSES) entitled “Assessing the risks associated with the consumption of nitrates and nitrites”, the organization believes that the nitrites contained in a large majority of deli meats sold in supermarkets could promote the development of colorectal cancer: “the existence of a positive association between exposure to nitrates and/or nitrites via processed meat and the risk of colorectal cancer”.
Nitrites and nitrates, responsible for various cancers?
However, manufacturers justify the presence of these chemical additives to prevent the formation of bacteria and therefore protect the consumer. The health authority therefore considers that it would be necessary “reduce the exposure of the population through proactive measures by limiting exposure through food”.
And this, all the more so, since colon cancer is not the only one concerned. “A suspected positive association between: (…) exposure to nitrates present in processed meat and the risk of breast cancer, bladder cancer and cancer mortality [et] exposure to nitrites found in processed meat and the risk of pancreatic, stomach, oesophageal, breast, bladder, prostate cancers and cancer mortality.”
It is therefore essential to limit your consumption of cold cuts and red meat to limit the risk of developing colon cancer. As other preventive measures, it is also recommended not to drink too much alcohol, not to smoke, to have a varied and balanced diet and to practice regular physical activity.
