Physicians and scientists called for more stringent warning labels on certain processed meats to alert consumers of their cancer risk. Some, though not all, studies have reported a link between the consumption of these products — especially nitrite- or nitrate-cured bacon and ham — with colorectal cancer.
The U.K. has taken “no satisfactory action” to remove nitrites from processed meats nor to inform the public of their health risks, researchers said in a public letter to the U.K. Secretary of State for Health and Social Care.
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The World Health Organization classified processed meats as a “Group 1 Carcinogen” in 2015, indicating that there is “convincing evidence” they cause cancer. Other Group 1 Carcinogens include asbestos and tobacco.
Despite this alarming classification and a growing number of calls for governments to restrict the use of nitrates and nitrites, the exact link between processed meats and cancer risk is complex and controversial.
What are nitrates and nitrites?
Nitrates and nitrites – short for sodium nitrates and sodium nitrites – are forms of salt. Both are found naturally in small amounts in leafy vegetables and even water. Several studies reported links between ill health effects and high levels of nitrates in drinking water, especially for infants who are at risk of developing a condition called methemoglobinemia, a rare blood disorder.
There are also synthetic forms of both chemicals.
Natural and synthetic nitrates and nitrites are added to meat to slow the growth of bacteria, preventing food poisoning. The U.S. Department of Agriculture requires that certain meats – bacon, frankfurters, corned beef and some deli meats – be cured with nitrites or nitrates or else bear the label “Uncured.” Companies can also process meat in other ways such as smoking or canning to prevent foodborne illness.
In other cases, companies electively cure meats to add flavor and color or to extend shelf life. The Food and Drug Administration regulates how much of these curing agents can be added to meats.
While nitrates and nitrites themselves are fairly harmless, these curing agents can turn into a class of dangerous, carcinogenic chemicals called nitrosamines. This can happen when cured meat is cooked over high heat (such as frying bacon) or when nitrites come into contact with another type of chemical, called amines. Nitrosamines usually undergo one or more additional chemical reactions in the body and can then damage DNA, triggering cells to replicate abnormally and uncontrollably, the defining feature of cancer.
In the 1960s, scientists started to note the presence of nitrosamines in cured meats — namely bacon — and cheeses prompting the USDA and FDA to further investigate. By the late 1970s, the USDA reduced the amount of nitrite that could be used to cure bacon. The department also mandated that meat processors add nitrosamine inhibitors, such as sodium ascorbate to reduce nitrosamine formation.
Despite these long-standing regulatory changes, new studies continue to find links between the consumption of processed meats and colorectal cancer.
Confusing labeling
In response to mounting public pressure over nitrites and nitrates, some companies switched from synthetic curing agents to natural ones. (Celery powder is a popular one; celery is naturally high in nitrates.) When companies did this, they sometimes added a label to the products’ packaging that read “No Nitrate or Nitrite Added.”
Some scientists and researchers claimed this was misleading consumers to think naturally cured products were healthier than those cured with synthetic agents. However, at least one study found that nitrate levels were about the same regardless of curing agent.
This is not the first time scientists have pressured governments to introduce legislation to reduce or prohibit nitrates or nitrites in meat processing.
In 2019, the Center for Science and Public Interest and Consumer Reports petitioned the USDA to put an end to this practice. The advocacy group also asked the U.S. government to reduce residual nitrites and nitrates in processed foods, to require companies to disclose these ingredients in product packaging, and to require “Nitrates or Nitrites added” labels. The USDA did initiate a process to prohibit the “No Nitrate or Nitrite Added” labels.
Natural versus synthetic nitrites and nitrates remains a contentious issue. Straight Arrow News asked Boar’s Head if their products contained nitrites or nitrates. A company spokesperson provided a list of products with “No preservatives and without added Nitrites or Nitrates.”
The list further explained: “‘No Preservatives’ means there are no chemical preservatives added to the product. Nitrites and Nitrates are two naturally occurring chemicals often added to deli meats as a preservative.” While the meats listed had “no added Nitrites or Nitrates,” they may contain naturally occurring nitrites.
What should consumers do?
Colorectal cancer is becoming less common among older people, but the incidence among people younger than 50 has increased by about 3% each year since 2010. Even as a growing number of studies examine the driving factors, it remains unclear what degree processed meats play in increasing colorectal cancer risk. Eating processed meats is most likely only one of several factors contributing to the uptick of cancer in younger people.
Studies that report links between processed meat consumption and cancer risk also find strong associations with alcohol consumption, family history of cancer, low consumption of dairy and whole grains.
While the U.S. and U.K. governments do regulate meat processing, neither country has moved to ban nitrate- and nitrite-cured meats.
Concerned consumers may opt to purchase products labeled as “uncured,” or perhaps consider nixing processed meats altogether. Beyond a potential link to cancer, processed meats are high in salt, which is a well established risk factor for high blood pressure and heart disease.
