It’s been a decade since the World Health Organisation announced a link between eating bacon and other processed meats and cancer. In 2015, it classified bacon as a Group 1 carcinogen, reporting that eating 50g – under two slices – each day would increase your risk of developing bowel cancer by 18 per cent.
That’s a significant risk for those who eat bacon regularly. But last week the Coalition Against Nitrates said that the Government hasn’t acted on the dangers, and urged the new health secretary, James Murray, to take a stance.
The chemicals used in the curing process, nitrites and nitrates, have been identified as carcinogens. They are also often used in other processed meats such as ham, along with cured meats from other European countries, such as chorizo and salami. Always check the label, though; premium cured meats such as Serrano and Parma ham should be nitrite-free.
“Nitrites are used in cured meats such as bacon to help preserve the product, prevent harmful bacterial growth and maintain colour and flavour,” explains specialist dietitian Nichola Ludlam-Raine, author of How Not to Eat Ultra-Processed (Ebury, £16.99). “There has been concern around nitrites because, under certain conditions, they can form compounds called nitrosamines, which have been linked to an increased risk of bowel cancer.”
