Leading scientists are urging for a prohibition on bacon and ham sold in supermarkets due to concerns over chemicals used in their production, which are associated with more than 50,000 cases of bowel cancer in the UK. Nitrites, the additives responsible for maintaining the pink color and prolonging the shelf life of processed meats, are estimated to contribute to approximately 5,400 cases annually, with each patient’s treatment costing an average of £59,000 and totaling £3 billion for the NHS over the past ten years.
This call for action follows the classification of processed meat as a Group 1 carcinogen by the World Health Organisation’s International Agency for Research on Cancer, placing it in the same high-risk category as tobacco and asbestos. Despite the identified risks, government officials have taken minimal steps to reduce public exposure, according to Professor Chris Elliot OBE, founder of the Institute for Global Food Security and former government advisor.
The scientists emphasize the significant human and financial toll resulting from the continued use of nitrites and advocate for immediate measures to prevent further avoidable cancers. Their findings, based on information from Cancer Research UK and the British Journal of Cancer, highlight the hidden repercussions of the UK’s reliance on processed meats.
In a letter addressed to Health Secretary Wes Streeting, the experts are urging for a ban on nitrites in processed meats. They have also reached out to the European Union’s health and food safety commissioner, supporting similar actions and acknowledging the EU’s efforts to decrease permitted nitrite levels.
Notably, a comprehensive report from 2015, drawing data from over 800 studies, revealed that the consumption of 50g of processed meat daily increases the risk of colorectal cancer by 18%. The combination of nitrites and processing methods used in products like bacon, ham, and sausages is noted for producing carcinogenic compounds. It is estimated that up to 90% of bacon available in the UK contains nitrites, which have been linked to bowel, prostate, and breast cancer.
Professor Robert Turesky from the University of Minnesota, a contributor to the original WHO report, remarked that the evidence supporting the risks associated with processed meats has strengthened over the past decade. He emphasized the need for public health interventions in light of the current evidence.
Scientists are advocating for clear warning labels on the front of processed meat packages to alert consumers to the presence of nitrite-cured products and their associated cancer risks. Long-term goals include phasing out nitrites, implementing regulatory measures to ensure compliance, and providing funding to assist smaller producers in transitioning to safer alternatives. Currently, nitrite-free meat, marketed as “naked” bacon, accounts for only 5-10% of the market.
Bowel cancer ranks as the fourth most prevalent cancer in the UK, with approximately 44,000 new cases reported annually and 142,000 in the US. Key symptoms to watch for include changes in bowel habits, stomach pain, bloating, unexpected weight loss, and fatigue.