In its special issue “Premiers prix” from November 2023, 60 million consumers warned about the presence of nitrites in premium ham, as well as the health risks of these food additives. The consumer association also highlighted an inequality regarding the price of nitrite-free ham: it is sold at much less affordable prices than ham containing nitrites.
What are nitrites?
Nitrites, which are mainly found in cold meats, are food additives that help preserve food for a long time. They also give a pink color to the ham. However, “the existence of an association between the risk of colorectal cancer and exposure to nitrites and/or nitrates ingested through the consumption of processed meat“ was demonstrated by the National Agency for Food, Environmental and Occupational Health Safety (ANSES) in July 2022. In addition, “Other cancer risks are suspected but the available data do not allow, to date, to conclude that there is a causal link,” explains ANSES.
#Nitrates & #nitrites in food: what are the risks for our health?
A look back at our latest expertise, where we take stock of knowledge and propose action levers to reduce our exposure ⬇ pic.twitter.com/0mWwJv3z3d
— Anses (@Anses_fr) July 12, 2022
How much ham can we consume to limit the risks?
Following the discovery of a correlation between the risk of colorectal cancer and exposure to nitrites, ANSES recommends “reduce the population’s exposure to these substances through proactive measures by limiting exposure through food.” Therefore, the health agency recommends consuming less than 150 grams of cold meats each week. Which corresponds to approximately 3 slices of ham. She also recalls that it is essential to have “a varied and balanced diet, with at least five servings of fruits and vegetables per day of different origin.” As you will have understood, if you are used to eating ham very regularly, it is better to restrict yourself.
A government action plan was launched in March 2023 to “to arrive at the reduction or elimination of the use of nitrate additives in all food products where this is possible without health impact and as quickly as possible”
But then, what will happen if the use of nitrites in cold meats is limited? According to ANSES, “the reduction of their use can be considered on the imperative condition of taking measures to control the risk of contamination by these bacteria (salmonellosis, listeriosis, botulism, etc.) by other means. These measures will have to be adapted to each product category.” She explains, for example, that the reduction of nitrites in white ham would be accompanied by a shortening of the use-by date. For dry-cured ham, this would require strict control of the salt level and temperature during the salting, resting and maturing stages of the product.
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Read also :
⋙ Nitrites in ham: the alert of 60 million consumers on low-cost products
⋙ Colorectal cancer: ANSES warns of these foods which increase the risks
⋙ How to detect colorectal cancer at an early stage?