New UK research has found that despite current concerns that eating processed meat is linked to a higher risk of cancer, it may just be processed meat treated with nitrites that poses a risk.
In addition, when the researchers looked at processed meats which had been treated with sodium nitrite, a preservative which is used to enhance colour and prevent food spoiling, they found that this figure jumped from half to 65 percent of the studies showing evidence of a link with CRC. The WHO classified all processed meat as a carcinogen in 2015, including bacon, sausages, ham and cured meats such as prosciutto and salami. However, the researchers point out that some processed meat is nitrite-free. For example, British and Irish sausages are not treated with nitrites, whereas other European and US sausages like frankfurters, pepperoni and chorizo are. Moreover, some new types of bacon and ham are now available which are also nitrite-free.
As to whether we should cut processed meat containing nitrites out of our diets, Dr. Green says to keep following current guidelines.
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