Nutrition experts warn These bacon and ham varieties cause cancer

Carcinogenic chemicals in many meat products

"Stop adding carcinogenic chemicals to our ham," an international association of renowned scientists, nutrition experts and politicians is calling for the meat industry. Already in 2015, the World Health Organization (WHO) provided clear evidence that added nitrites in meat products such as bacon and ham increase the risk of developing colorectal cancer. In 2017, this was confirmed by the European Food Safety Authority (EFSA). Nevertheless, virtually nothing has happened so far, complains the expert committee.

An international nutrition expert group led by food scientist Professor Chris Elliott and renowned English cardiologist Dr. Chris Elliott. Aseem Malhotra calls the meat industry more responsibility. According to the experts, nitrites in meat are responsible for 6,600 colorectal cancers a year in the UK alone. The committee compares the behavior of the meat industry with that of tobacco companies.

Many types of bacon and ham, as well as other processed meat products contain carcinogenic nitrites. An expert committee calls for more consistent action in the meat industry, politics and consumers. (Image: hugo2 / fotolia.com)

Long known, but nothing happened

WHO cancer analysis published in 2015 provided evidence that processed meat is associated with 34,000 colorectal cancers worldwide each year. Probable causes identified were nitrites and nitrosamines. EFSA confirmed this in 2017 and issued a warning. Two other recent studies have also raised concerns. Researchers from Glasgow University analyzed data from 262,195 British women and found that eliminating processed meat products lowers the risk of breast cancer. In addition, a study by the John Hopkins University of Medicine showed that nitrites increase the risk of mental health problems.

Experts demand regulatory measures

"The government should enforce measures to remove nitrites from processed meat" Malhotra. The meat industry must now act quickly, otherwise they would have to deal with a similar image in public as the tobacco industries. The statement was joined by several politicians as well as experts from nutrition and cancer research.

Are the warnings not taken seriously?

The committee criticizes that not enough is being done to raise consumer awareness of nitrites and the associated health risks in our meat products. The meat industry, on the other hand, claims that nitrites are important for preventing botulism (meat poisoning) and combating germs. Like Dr. Aseem Malhotra emphasizes that nitrites give bacon and ham products an attractive pink color, which is why they are also used in production. He highlights some Parma ham producers who have been successfully producing hams without nitrites for 25 years.

First improvements in sight

Some manufacturers have already responded and produce alternative sausages without nitrites. The committee recommends that consumers should increasingly rely on such products when buying. (Vb)