Leading experts in the field are urging for a prohibition on supermarket bacon and ham due to concerns over the chemicals utilized in their production, which have been associated with over 50,000 cases of bowel cancer in the UK. Nitrites, the additives used to maintain the pink color and prolong the shelf life of processed meats, are estimated to be responsible for approximately 5,400 cases annually. The treatment cost for each patient is around £59,000, leading to a total cost of roughly £3 billion for the NHS over the last ten years.
The call for action follows the classification of processed meat as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), a branch of the World Health Organization (WHO), placing it in the same high-risk category as tobacco and asbestos. Despite this classification, minimal efforts have been made by government officials to reduce public exposure, according to Professor Chris Elliot OBE, the founder of the Institute for Global Food Security and a former government advisor.
Prof. Elliot emphasized the lack of action by the UK Government in limiting exposure to nitrites, compounds that are known to cause cancer. He warned that the delay in taking action results in more preventable cancer cases, impacting families and placing a greater burden on the healthcare system.
The experts have highlighted the significant human and financial toll resulting from the continued use of nitrites and are advocating for immediate measures to prevent additional avoidable cancer cases. Drawing on data from Cancer Research UK and the British Journal of Cancer, they underscore the hidden costs associated with the consumption of processed meats in the UK.
In a letter addressed to Health Secretary Wes Streeting, the scientists are urging for a ban on nitrites in processed meats. They have also contacted the European Union’s health and food safety commissioner to push for similar actions, acknowledging that the EU has already started reducing permitted nitrite levels.
Their groundbreaking report from 2015, which analyzed data from over 800 studies, revealed that the consumption of 50g of processed meat per day increases the risk of colorectal cancer by 18%. The combination of nitrites and processing methods in products like bacon, ham, and sausages leads to the formation of carcinogenic compounds. It is estimated that up to 90% of bacon sold in the UK contains nitrites, which have been linked to bowel, prostate, and breast cancers.
Professor Robert Turesky from the University of Minnesota, a contributor to the original WHO report, emphasized that the evidence supporting the carcinogenic effects of nitrites in processed meats has grown stronger over the past decade, warranting public health action to prevent further cancer cases.
The scientists are advocating for clear labeling on processed meat packaging to warn consumers about nitrite-cured products and their associated cancer risks. They are also calling for the phasing out of nitrites, supported by regulatory measures to ensure compliance, and financial support to assist smaller producers in transitioning to safer alternatives. Currently, nitrite-free meats, marketed as “naked” bacon, represent only a small percentage of the market.
Bowel cancer is the fourth most common cancer in the UK, with approximately 44,000 new cases reported annually, and 142,000 cases in the US. Symptoms to watch for include changes in bowel habits, stomach pain, bloating, unexpected weight loss, and fatigue.
