Published ,
Reading 1 min.
This Wednesday, January 26, the bill concerning the reduction of nitrites in charcuterie was adopted in committee. A reduction that should be established over several years.
It is “a world first”, welcomes Richard Ramos, Modem MP for Loiret. The latter’s bill for a “downward trajectory” of nitro additives in charcuterie was adopted this Wednesday, June 26 at the National Assembly. If the end of nitrites is not recorded, the text provides that these components should drop considerably until a final release over several years.
A development linked to the opinion expected from ANSES
According to MP Modem, “nitrous additives associated with charcuterie are killing French people”. However, the definitive prohibition of this “poison” is still based on the opinion expected from ANSES. This opinion, scheduled for the summer of 2022, delays the final decision.
Without it, some deputies and members of the government believe that the proposal cannot be legislated: “It we need to have an independent scientific opinion to inform the choices”, expresses the Minister of Agriculture Julien Denormandie to the National Assembly.
Charcuterie classified as carcinogenic by WHO
Since 2015, charcuterie has been classified as “known human carcinogen” by the World Health Organization (WHO) and the International Agency for Research on Cancer (IARC). In question: the nitrites present in cold cuts. These components are used to extend the shelf life, limit the development of bacteria but also give a pink color to the ham, which was initially grey. However, they would be responsible for many colorectal cancers.
“In the future, there will no longer be two types of charcuterie, one for the rich who can afford to buy products without these poisons, and another for the poor who have the right to die. French people are asking for better quality food, as a deputy, it is my duty to respond to their wishes by proposing adequate measures”, MP Richard Ramos wrote in a statement.