Nitrites and nitrates in cured meats and other processed meats are associated with a higher incidence of cancer in their consumers. A new French study, published in the International Journal of Epidemiology, offers new data on the topic. (1)
An in-depth study with brief market analysis of preservative-free raw and cooked hams in Italy.
Nitrites and nitrates, the French study
French researchers evaluated the relationship between cancer risk and exposure to nitrites and nitrates found in meat products, primarily cured meats, namely potassium nitrite (E249), sodium nitrite (E250), sodium nitrate (E251), and potassium nitrate (E252). As well as, in various forms, in drinking water (therefore subject to the ‘nitrate directive’) and in some vegetables (e.g., vegetables and other plant derivatives). (2)
The study participants were selected from the cohort of the large French epidemiological study NutriNet-Santé, which recorded food consumption for 6.7 years of 101,056 adults. Intakes of nitrite and nitrate preservatives were calculated by food consumption analysis of the participants, who update their profile every 6 months by reporting consumption for three days (two weekdays and one holiday), with detail on the brand of packaged foods and photograph of the portion.
The result
The observation showed a correlation between exposure to nitrite and nitrate in the form of food additives and increased risks of cancer, with a total of 3,311 cases diagnosed,
– breast (especially in combination with potassium nitrate, E252), and
– to the prostate (most pronounced for sodium nitrite, E250).
The evidence confirms findings from several previous studies. It deviates, however, in the absence of a correlation with colorectal cancers.
Natural sources of nitrites and nitrates, no risk of cancer
An interesting finding is that among the participants in the French study, most nitrites and nitrates are taken in through vegetables. Yet, the incidence of cancer correlates with consumption of cured meats and processed meats with nitrite and nitrate preservatives alone, which is more pronounced in males, the young, the less educated, and the sedentary.
The inconsistency according to the researchers is explained by the antioxidant nature of vegetables, which are therefore able to ‘neutralize’ the potential carcinogenicity of nitrites and nitrates. (3) Hypothesis in addition to further ongoing research.
France, charcuterie producers’ battle against Yuka
In France, the debate over the danger of added nitrites and nitrates in cured meats is very heated. A year ago, the French association ofcharcuterie producers(Fédération des entreprises françaises de charcuterie-traiteur – FICT) even sued the Yuka app for defamation, for promoting a petition against such preservatives together with the Ligue contre le cancer and FoodWatch.
The French Parliament has been interested in the matter but any decision by it has been suspended pending a scientific opinion from Anses(Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail). With a view to establishing a roadmap for the meat industries to phase out nitrates and nitrites from meat products. (4)
The situation and innovation in Italy
In Italy , the debate around the dreaded preservatives added to cured meats is on hold. The uproar caused by the International Agency for Cancer (Iarc) opinion in 2015 was resolved with a call to moderate consumption of cured meats containing it.
The industry and large-scale retail trade in Italy, moreover, have been able to intercept consumer expectations by pursuing research and development on functional ingredients of plant origin that are equally useful in protecting processed meats from the risks of proliferation of dangerous pathogens (e.g., botulinum).
Italy, raw and cooked hams without preservatives. Brief market survey
Italy has always been at the forefront of nitrate-free prosciutto production. PDO hams are always free of these preservatives, per specification. And even outside PDOs, nitrite- and nitrate-free raw hams are available among industrial brands, private labels (excluding Esselunga) and discount stores, as the table shows.
Nitrite-free cooked hams, conversely, are almost unobtainable in Italian supermarkets. With the one virtuous exception of a major operator, Rovagnati, limited to the ‘Snello’ line. More can be done for healthy and sustainable innovation with only natural ingredients, no preservatives and no antibiotics (5,6).
#natural ingredients, #servative-free, #antibiotic-free
Marta Strinati
Notes
(1) Chazelas E, Pierre F, Druesne-Pecollo N, Esseddik Y, Szabo de Edelenyi F, Agaesse C, De Sa A, Lutchia R, Gigandet S, Srour B, Debras C, Huybrechts I, Julia C, Kesse-Guyot E, Allès B, Galan P, Hercberg S, Deschasaux-Tanguy M, Touvier M. Nitrites and nitrates from food additives and natural sources and cancer risk: results from the NutriNet-Santé cohort. Int J Epidemiol. 2022. doi: 10.1093/ije/dyac046. https://pubmed.ncbi.nlm.nih.gov/35303088/
(2) The European Parliament recently assumed a dangerous derogation from the Nitrates Directive in its resolution 24.3.22 on food security associated with the Ukrainian conflict. See paragraph 3.2 in the previous article https://www.greatitalianfoodtrade.it/idee/food-security-tesi-e-antitesi-del-parlamento-europeo
(3) Bartsch H, Frank N. Blocking the endogenous formation of N-nitroso compounds and related carcinogens. IARC Sci Publ 1996;(139):189-201. https://europepmc.org/article/med/8923031
(4) Dario Dongo. Hams and cold cuts without nitrites by law, the French charcuterie revolution. GIFT(Great Italian Food Trade). 7.2.22. https://www.greatitalianfoodtrade.it/innovazione/prosciutti-e-salumi-senza-nitriti-per-legge-la-rivoluzione-francese-della-charcuterie
(5) Dario Dongo. Natural preservatives in meats. FT (Food Times). 6.11.17. https://www.greatitalianfoodtrade.it/etichette/conservanti-naturali-nelle-carni
(6) Dario Dongo, Andrea Adelmo Della Penna. Animal husbandry, algae and microalgae to prevent antibiotic use. Algatan. FT (Food Times). 9.9.20. https://www.greatitalianfoodtrade.it/progresso/zootecnia-alghe-e-microalghe-per-prevenire-l-uso-di-antibiotici-algatan
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
