The risk of colorectal cancer associated with the consumption of nitrites (and nitrates) has been confirmed by the French health authorities (Anses). These compounds are added in cold cuts. Explanations with Dr Emmanuel Ricard, doctor delegate Prevention and Promotion of screenings at the League against cancer.
[Mise à jour le 13 juillet 2022 à 08h05] “Nitrite-free”. This mention is spread on the packaging of industrial charcuterie, especially hams. “Nitrite-free” hams sold more expensive than those that contain it. These nitrites are conservatives which give the famous pink color of ham. Problem : “We think that 4000 cancers per year are linked to the action of nitrites on charcuterie” immediately launches Dr. Emmanuel Ricard, doctor delegate Prevention and Promotion of screenings at the League against cancer. Cancer risk confirmed byhandles July 12, 2022: ANSES analyzed the scientific publications in oncology published since the reference work by EFSA (2017) and IARC (2018). It confirms the existence of a association between risk of colorectal cancer and exposure to nitrites and/or nitrateswhether they are ingested through the consumption of processed meat, or through the consumption of drinking water. The higher the exposure to these compounds, the higher the risk of colorectal cancer in the population. LThe Agency considers that the intentional addition of nitrites and nitrates in the diet should be done in an approach “as low as reasonably achievable”. For instance, for cooked ham, the reduction of nitrites could be accompanied by the shortening of the expiry date. For dry-cured ham, this would imply strict control of the salt content and temperature during the salting, resting and curing stages of the product. Some manufacturers use plant extracts or vegetable broths as substitutes for nitrite additives. “This is not a real alternative as they naturally contain nitrates which, under the effect of bacteria, are converted into nitrites. These so-called “no added nitrite” or “zero nitrite” products therefore contain hidden nitrates and nitrites” stresses ANSES. Tips for reducing your nitrite intake.
What are nitrites?
behind the letters E249, E250, E251, E252 that can be read on the labels of certain food products – especially charcuterie – hide four additives :
- the potassium nitrite (E249)
- the sodium nitrite (E250)
- the sodium nitrate (E251)
- the potassium nitrate (E252)
“These additives are not part of the composition of the productthey are added because they have a conservation function, they are conservatives, explains Dr. Emmanuel Ricard, doctor delegate Prevention and Promotion of screenings at the League against cancer. They are visible to the consumer because they increase the pink character on the ham and the red character on the charcuterie.” These food additives are authorized in the European Union The maximum dose of nitrites authorized in charcuterie is 150 mg/kg in Europe. In France, the dose used is 120 mg/kg. L’99% exposure to nitrites comes from food and in particular the charcuterie, whether artisanal or industrial. Water represents less than 1% of our exposure to nitrites.
What does French law say about the use of nitrites in charcuterie?
A proposal of law to ban nitrites and nitrates added to our diet (mainly charcuterie) was adopted on February 3, 2022 by the National Assembly. “This first great step forward on the subject was however far from being won in the face of significant pressure from the industrial charcuterie lobby” underlined The League against cancer in a press release of February 3. This law which has just been passed commits the Government of Emmanuel Macron and the elected make these decisions in the coming months, just after the expected report from the National Food Safety Agency (handles). This report was delivered on July 12, 2022. ANSES confirms the existence of an association between the risk of colorectal cancer and exposure to nitrites and/or nitrates, whether they are ingested through the consumption of processed meat, or through the consumption of drinking water. The higher the exposure to these compounds, the higher the risk of colorectal cancer in the population. In a 12 month period (not before the mid-2023), a decree will set “a trajectory of decrease in the maximum dose of nitro additives with regard to the proven risks for human health” and within 18 months after the publication of the law “a decree specifies the methods of implementation of specific labeling for products containing nitro additives”. Cancer League, Yuka and Foodwatch are mobilized to obtain theprohibition of these additives (E249, E250E251, E252) “who present proven health risks”. “These additives can contribute to the formation of potentially carcinogenic compounds whereas manufacturers know how to do without it. Of the thousands of cancers would thus be preventable ; hence the importance of the law, and the urgency of this public health measure” they defend.
Alone and in limited doses, nitrites are not dangerous to health.
Why are nitrites dangerous for health?
Alone and in limited doses, nitrites are not dangerous to health. The danger arises when they are used in the manufacture of charcuterie: “Chemically, the nitrites and nitrates of any kind combine with a molecule that is in the meat (the heme ironeditor’s note) and which allows oxygen to be transported. A compound will form in response to this combination. It is this compound that makes the food red. In the digestive tract (of the consumer, editor’s note), this compound turns into nitrosamine, a carcinogen promoter of cancer more particularly the stomach cancer and colorectal cancer” explains Dr. Ricard.
Do nitrites promote cancer?
“We think that 4000 cancers per year are linked to the action of nitrites on charcuterie” responds our interlocutor immediately. As explained above, nitrites combine with a molecule found in meat. This combination is transformed into a carcinogenic product (nitrosamines) in the consumer’s digestive tract. “This carcinogenic product promotes cancer more particularly the stomach cancer and colorectal cancer.” On July 12, 2022, thehandles has confirmed the existence of an association between the risk of colorectal cancer and exposure to nitrites and/or nitrateswhether they are ingested through the consumption of processed meat, or through the consumption of drinking water. “The higher the exposure to these compounds, the higher the risk of colorectal cancer in the population as well.” Other cancer risks are suspected but the available data do not allow, to date, to conclude the existence of a causal link, she estimated. The Agency recommends continuing research in this area in order to confirm or invalidate these relationships.
| It is recommended to limit the consumption of charcuterie to 150g per person per week and to 500g for red meat. |
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How to avoid foods containing nitrites?
The Cancer League recommends avoiding the consumption of foods containing nitrites “but we know that people are doing what they can and that many lack information on the subject and / or do not have the means. The products stamped “nitrite-free” that can be found in the delicatessen aisles actually have higher prices than those that contain it. “This is why we are asking for the elimination of nitrites which would be more egalitarian for all.” While waiting for manufacturers to make efforts in this regard, consumers are advised:
- Avoid products promoting the use of plant extracts or vegetable broths as substitutes for nitrite additives because they therefore contain hidden nitrates and nitrites” specifies ANSES.
- To limit the consumption of delicatessen at 150 grams per week (i.e. the equivalent of about three slices of ham);
- Also limit the consumption of red meat to 500 grams per week (excluding poultry) because it increases the risk of colorectal cancer.
- To have a varied and balanced diet, with at least five servings of fruit and vegetables per day of different origin.
Can nitrites be replaced in charcuterie?
Nitrites are preservatives potentially replaceable since some cold cuts are displayed “without nitrites”. “Manufacturers and charcuterie manufacturers already have the possibility of replacing them: there is ham without nitrites on the shelves so they are able to make them“ emphasizes our interlocutor. But then why not do it for all products? “They answer that it would be very serious to remove nitrites from all products because it trigger outbreaks of botulism, listeria and salmonella because the nitrites have an effect antibacterial. Historically, that’s why we put them in manufacturing. But today there is less need for antibacterial control because the channels are much more secure. We have guaranteed control at slaughter, in all the packaging and monitoring chains and on the cold chain. There is no more botulism since there are products without nitrites.” Other advantage for manufacturers : market segmentation “by having on one side products with nitrites and on the other without nitrites, more “healthy” on which they ask for an additional margin“. In July 2022, ANSES considered that the intentional addition of nitrites and nitrates in the diet must be done in an approach “as low as reasonably possible”. For instance, for cooked ham, the reduction of nitrites could be accompanied by the shortening of the expiry date (to reduce the risk of development of bacteria). For dry-cured ham, this would imply strict control of the salt content and temperature during the salting, resting and curing stages of the product.
Thank you to Dr Emmanuel Ricard, doctor delegate Prevention and Promotion of screenings at the League against cancer. Interviewed in January 2022.
Sources:
Reduce exposure to nitrites and nitrates in the diet. Handles. July 12, 2022
Nitrites: a first step forward in the National Assembly and a government that is slowing down, press release League against cancer, January 26, 2022.
Nitrites in charcuterie, update on our research, Inra, December 2021.
National nutrition and health program