The safety of nitrites and nitrates-still used as preservative additives in some meat products-is called into question in the most recent risk analysis on nitrosamines conducted by EFSA.
The scientific opinion of the European Food Safety Authority confirms what is already evident in the scientific literature. And that is why the European Commission must encourage the use of alternative ingredients to preserve cured meats.
1) Nitrosamines. Foreword
Nitrosamines (N-nitrosamines) are chemicals, organic compounds that are part of the nitrogen cycle. They can be formed in foods and drugs, (1) as a result of handling and processing processes.
In the field of toxicology, the formation of nitrosamines is a serious issue to be addressed because some of them are classified as genotoxic (i.e., capable of damaging DNA) as well as carcinogenic.
2) Nitrosamines, nitrites and nitrates.
Nitrosamines are formed by the reaction of nitrites with secondary amines (e.g., nitrite. the
meat proteins). Human exposure to them is primarily associated with the consumption of foods that contain nitrate and nitrite salts.
IARC(International Agency for the Research on Cancer) classified nitrites and nitrates as ‘probable human carcinogens‘ (Group 2A) back in 2010. And she returned to the topic of nitrosamines in 2018. (2)
3) Nitrites and nitrates, use limits in EU.
Reg. EC 1333/08 established maximum amounts of nitrites and nitrates that can be added as food additives at the manufacturing stage, as well as maximum residual amounts in final products.
The scientific opinion requested from EFSA by the European Commission is precisely part of a path to review the conditions of use of the preservatives in question in the wake of Denmark. (3)
4) EFSA, previous risk assessment.
The previous risk assessment conducted by EFSA in 2017 established an acceptable daily intake (ADI) of 0.07 mg nitrite ion per kg body weight. Noting its exceedance in infants, toddlers, medium-exposed children, and the most exposed people of all ages. (4)
5) EFSA, current scientific opinion
EFSA’s most recent scientific opinion, subject to public consultation until 22.11.22, (5) updates the risk analysis of exposure to nitrosamines in the European population.
The study considers both the incidence of liver tumors in rodents and the carcinogenicity of the most dangerous nitrosamine (N-nitrosodiethylamine).
The findings show dietary exposure to nitrosamines above the level at which health concerns might exist.
6) Nitrites, nitrates and cancer risk
The correlation between nitrate and nitrite intake and the risk of developing cancer was most recently explored in depth in the French NutriNet-Santé cohort study (Chazelas et al., 2022).
The researchers examined the eating habits of 101,056 adults-from 2009 to the present, with an average follow-up of 6.7 years-by tracking the composition and trade name of the products they consumed.
Positive correlations have been found between high intakes of potassium nitrate and breast cancer, sodium nitrite and prostate cancer (6,7).
7) Interim Conclusions
Developments in food technology have made it possible to ensure the safety of meat products with respect to microbiological hazards (e.g., botulinum, listeria) without the need to use preservative additives containing nitrites and nitrates. Italy by the way, as it turns out, is leading the way in offering ‘nitrite-free and nitrate-free‘ cured meats. (8)
The public health risks associated with the use of the aforementioned preservatives do not justify their retention on the list of approved additives. All the more so since the technical need can be ‘met by other economically and technologically feasible means‘. (9) The way forward is therefore the French way, progressive elimination. (10)
Dario Dongo and Ylenia Desiree Patti Giammello
Notes
(1) European Medicines Agency (EMA). Nitrosamine impurities https://www.ema.europa.eu/en/human-regulatory/post-authorisation/referral-procedures/nitrosamine-impurities
(2) IARC (2018). Ingested Nitrate and Nitrite, and Cyanobacterial Peptide Toxins. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans Volume 94. ISBN 978-92-832-1294-2. https://publications.iarc.fr/112
(3) Dario Dongo, Andrea Adelmo Della Penna. Nitrite reduction in cured meats, work in progress in Brussels. THE ABC’S. GIFT (Great Italian Food Trade). 1.10.21
(4) EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA Journal 2017;15(6):4786. https://doi.org/10.2903/j.efsa.2017.4786
(5) EFSA (2022). Draft Scientific Opinion on the human health risks related to the presence of N-nitrosamines (N-NAs) in food. Public consultation https://connect.efsa.europa.eu/RM/s/publicconsultation2/a0l7U0000011jEt/pc0278
(6) Eloi Chazelas, Fabrice Pierre, Nathalie Druesne-Pecollo, Younes Esseddik, Fabien Szabo de Edelenyi, Cédric Agaesse, Alexandre De Sa, Rebecca Lutchia, Stéphane Gigandet, Bernard Srour, Charlotte Debras, Inge Huybrechts, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Pilar Galan, Serge Hercberg, Mélanie Deschasaux-Tanguy, Mathilde Touvier, Nitrites and nitrates from food additives and natural sources and cancer risk: results from the NutriNet-Santé cohort. International Journal of Epidemiology, Volume 51, Issue 4, August 2022, Pages 1106-1119, https://doi.org/10.1093/ije/dyac046
(7) Marta Strinati. Nitrites and nitrates in cured meats. Market study and analysis. GIFT (Great Italian Food Trade). 30.4.22
(8) Dario Dongo. Natural preservatives in meats. GIFT (Great Italian Food Trade). 6.11.17
(9) Reg. EC 1333/08, Article 6(General conditions for the inclusion of food additives in Community lists and for their use), paragraph 1, point ‘b’
(10) Dario Dongo. Hams and cold cuts without nitrites by law, the French charcuterie revolution. GIFT (Great Italian Food Trade). 7.2.22
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Laboratory technician, passionate about the production and distribution of food products, consumer information and culinary art.
