Cold cuts have a reasonably long shelf life, in large measure because of the added preservatives–salts of nitrate and nitrite. Such chemicals add flavor and the familiar pink color to ham, salami and other delicatessen meats. We don’t worry very much about occasional consumption, but people who eat a lot of cured sausage, bacon and ham may be at higher risk for colon cancer. That’s the conclusion of the French health agency, Anses (Agence nationale de sécurité de l’alimentation, de l’environnement et du travail). It has shaken up the famous French charcuterie business.
It’s Not Just France:
French ham is not the only cured meat that contains nitrates. American bacon, Spanish chorizo, German bratwurst and Italian salami are in the same boat.
French health authorities have confirmed an earlier evaluation from the WHO in 2015 that nitrates used in the curing process increase the risk for colon cancer. Some European health authorities have described processed meats as comparable to cigarette smoking as a contributor to cancer.
How Big Is the Risk for Colon Cancer?
Assessing health risks is a tricky business. If someone eats bacon once or twice a month, this is a relatively small exposure. Dr. Aaron Carroll writes for the New York Times and is a frequent guest on our syndicated public radio show, The People’s Pharmacy. His book, The Bad Food Bible: How and Why To Eat Sinfully, puts risk into perspective.
During our interview, he describes the relative risk vs. the actual risk of eating bacon occasionally. Here is a link to that podcast. You can listen to the streaming audio by clicking on the white arrow inside the green circle under Dr. Carroll’s photo. You can also download the free mp3 file.
The Risk of Colon Cancer Is Not Trivial, Though:
Please do not get the idea we are giving processed meat a green light. People who eat lots of preserved meats–ham, salami, sausage, bologna, pastrami, bacon, pepperoni–are increasing their risk for colon cancer. This cancer is #4 in the list, after breast, prostate and lung cancer. Nearly 52,000 people die of colon cancer each year.
There are trade offs, however. Reducing nitrates in processed meats would also greatly reduce shelf life and increase the risk of food poisoning. Consequently, the industry has some difficult adjustments to make.
Not The First Nitrate-Associated Risk of Colon Cancer:
A study from the American Cancer Society followed more than 184,000 people between 1992 and 2009 [Journal of Clinical Oncology, online, July 1, 2013]. The volunteers were asked to report on their diets several times during those years.
The scientists found that approximately 2,300 participants were diagnosed with colon or rectal cancer during the trial. Those who had reported eating the most processed or red meat prior to diagnosis were least likely to survive to the end of the study.
Those who usually ate 10 servings a week were at significantly higher risk (nearly 80% higher) than those who ate just two servings a week. It was not clear that diet after diagnosis made any difference for this outcome, but it does seem prudent to consider the health consequences of our usual diet.
Learn More:
If you are interested in recipes that feature more vegetables and fish than red meat, you might want to consider our cookbook, Recipes & Remedies from The People’s Pharmacy. A higher intake of red meat or processed meat also seems to contribute to the risk of diabetes, premature aging, cancer and heart disease.
