Gaby
Researchers have recently released alarming data about the dangers of nitrite-treated meats, just in time for the winter holiday season when these products are often served in abundance. Items like bacon, ham, various sausages, and hot dogs are staples on many festive tables and are consumed frequently during the week.
A study conducted by a team from Queen’s University Belfast (Northern Ireland) revealed that excessive consumption of nitrite-treated meats is linked to cancer development, as reported by The Guardian.
The lead author of the study, Professor Chris Elliott, has urged the government to ban the use of nitrites in food products, particularly sodium nitrite (E250). This food additive acts as a color fixative and preservative in meats and fish.
According to previous research, nitrites found in 90 percent of bacon and ham produced in the UK contribute to the development of colorectal, breast, and prostate cancers.
What Scientists Discovered
During the scientific experiment, Professor Elliott’s team created different diets for two groups of mice. The first group was fed processed meat containing 15 percent E250, while the second group received the same meat without the additive. It turned out that the first group of mice developed 75 percent more cancerous tumors than those in the second group.
Rick Mumford, head of the Science, Evidence, and Research Department at the Food Standards Agency, believes the findings of this new study should be taken seriously. However, he cautioned that “nitrites and nitrates are important preservatives that prevent the growth of harmful organisms, including bacteria that cause botulism.” At the same time, Rick Mumford is confident that the levels of food additives need to be carefully regulated.
Currently, the government recommends limiting the consumption of such meat products to 70 grams per day. It’s worth noting that the World Health Organization (WHO) has identified nitrites as the cause of 32,000 cases of colorectal cancer each year.
