Nitrites: in ham, what health hazards, cancer?

A bill to ban added nitrites and nitrates in our food - especially ham - was debated on Wednesday January 26, 2022 in the National Assembly. The League against cancer, Yuka and Foodwatch are mobilized to obtain the prohibition of these additives (E249, E250, E251, E252) "which present proven risks to health" they explain in a press release of January 26. The three organizations have collected more than 350,000 signatures on their petition and thousands of people are challenging their MPs on the subject until the vote on February 3 next in the Assembly. "These additives can contribute to the formation of potentially carcinogenic compounds while manufacturers know how to do without them. Thousands of cancers would thus be avoidable; hence the importance of the law, and the urgency of this public health measure. “they defend. The National Food Safety Agency (ANSES) must issue an opinion on the risks associated with the consumption of nitrates and nitrites by the end of the first half of 2022 (June).

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:

"These additives are not part of the composition of the product, they are added because they have a preservative function, they are preservatives, explains Dr. Emmanuel Ricard, doctor delegate for 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.

Why are nitrites dangerous for health?

Alone and in limited doses, nitrites are not dangerous for health. The danger arises when they are used in the manufacture of charcuterie "Chemically, nitrites and nitrates of any kind combine with a molecule which is in the meat (heme iron, editor's note) and which allows oxygen to be transported A compound will form in reaction to this combination. It is this compound that makes the food red. In the digestive tract (of the consumer, editor's note), this compound is transformed into nitrosamine, a carcinogenic product that promotes cancer. more particularly stomach cancer and colorectal cancer" explains Dr. Ricard.

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Do nitrites promote cancer?

"It is estimated that 4,000 cancers a year are linked to the action of nitrites on charcuterie" replies our interlocutor straight away. 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 is a promoter of cancers, more particularly stomach cancer and colorectal cancer."

Should foods containing nitrites be avoided?

"Yes, that's what that we recommend, answers Dr Ricard, but we know that people do what they can and that many lack information on the subject and / or do not have the means. Products labeled "nitrite-free" that can be found in delicatessen shelves actually have higher prices than those that contain them. "This is why we are asking for the elimination of nitrites which would be more egalitarian for all."

Can nitrites be replaced in charcuterie?

Nitrites are potentially replaceable preservatives since some charcuterie is displayed as "nitrite-free". "Industrialists and charcuterie manufacturers already have the possibility of replacing them: there is nitrite-free ham on the shelves so they are able to manufacture them" underlines 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 would trigger epidemics of botulism, listeria and salmonella because nitrites have an antibacterial effect. Historically, that's why we put them in the 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 hasn't been any more botulism since there are nitrite-free products." Another possible advantage for manufacturers: the segmentation of the market "by having on one side products with nitrites and on the other side products without nitrites, more "healthy" on which they ask for an additional margin".

Thank you to Dr Emmanuel Ricard, doctor delegate Prevention and Promotion of screenings at the League against cancer.

Sources:

Nitrite: a first step forward in the National Assembly and a government that is slowing down, press release League Against Cancer, January 26, 2022.

Nitrite in charcuterie, update on our research, INRA, December 2021.

National nutrition and health program