Consuming charcuterie products sold in supermarkets would increase the risk of developing colorectal cancer, according to ANSES.
- From the age of 50, it is strongly advised to have a screening test for colorectal cancer every two years.
- The earlier this cancer is detected, the higher the chances of recovery.
43,336 new cases of colorectal cancer and 17,117 deaths linked to this disease were recorded in France in 2018, according to the site Public health France. It is one of the most common and deadly cancers…. And this one could well be caused by the consumption of deli meats. In any case, this is what the expertise of theNational Food Safety Agency (ANSES) on the risks associated with the consumption of nitrites.
The nitrites in question…
This document will not be published until Tuesday, July 12, but the Sunday newspaper (JDD) had access to it before this date. According to the weekly, the nitrites contained in a large majority of deli meats sold in supermarkets could promote the development of colorectal cancer.
…chemical additives present in 75% of charcuterie products
According to information from the JDD, nitrites are found in 75% of mass-market charcuterie products. The presence of these chemical additives is justified by the manufacturers for the protection of consumers because their role is, according to them, to prevent the formation of bacteria… In addition, they also make it possible to give a pink color to the ham.
Limit exposure to nitrites through food
The ANSES document criticizes the presence of these additives, pointing to a “association between the risk of colorectal cancer” and their consumption. Colorectal cancer is characterized by the presence of a tumor in the colon or rectum. It first develops locally but can spread to the rest of the body through the bloodstream or the lymphatic system. Thus, other cancers can then appear, in particular that of the liver or the lungs. The health authority therefore considers that it would be necessary “reduce the exposure of the population (with nitrites) through proactive measures by limiting exposure through food”.
Risks already pointed out by the WHO and Public Health France
A information report on nitrite salts submitted to the National Assembly in 2021 already pointed out this problem: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. As a result, Santé Publique France recommends not to exceed a limit 150 grams of charcuterie per week, which represents about three slices of cooked ham. These requirements are very far from being respected: 63% of French people exceed them, which is worrying”.
To limit the risks, therefore, do not eat too much cold cuts… or red meat. Indeed, a study published in the scientific journal CancerDiscovery in 2021 also estimated that the development of colorectal cancer could be favored by the consumption of red meat.