In a new study, researchers have questioned the World Health Organisation’s blanket classification of processed meat as carcinogenic.
They found big evidence gaps between processed meat treated with nitrites and nitrite-free processed meat.
The research was conducted by a team from Queen’s University Belfast.
The team reviewed existing peer-reviewed literature on the relationship between processed meat and the development of bowel, colon and rectal cancers.
They found that not all processed meats carry the same level of cancer risk.
They initially reviewed all recent, English-language studies into the consumption of processed meat and cancer risk and found the results inconclusive:
Around half the studies evidenced a link with colon cancer. This explains the appearance of contradictory claims in the media in recent years.
But when the researchers isolated research which only tested the consumption of processed meat containing sodium nitrite – a preservative used to extend shelf life and enhance color – evidence of a link with colon jumped from half to just under two-thirds – 65%.
The WHO classified all processed meat as a carcinogen in 2015 – including bacon, sausages, and ham as well as continental European products like prosciutto and salami.
Not all processed meat, however, contains nitrites.
British and Irish sausages, for example, are not processed with nitrites even though many of the Continental and US sausage equivalents – like frankfurters, pepperoni, and chorizo – are.
Some newer types of bacon and ham, processed without nitrites, are also appearing on the market.
In its 2015 statement, the WHO did not distinguish between processed meats containing nitrites and those without.
Based on the results of their meta-study, the researchers now believe there is a need to define the health risk of both types of processed meat – separately.
So should the public immediately stop eating processed meat containing nitrites?
The team says it is important people eat a healthy, balanced diet in line with the government’s ‘Eatwell Guide’.
The current Department of Health guidance advises the public to consume no more than 70g of red or processed meat per day.
One author of the study is Professor Chris Elliott OBE.
The study is published in Nutrients.
Copyright © 2019 Knowridge Science Report. All rights reserved.
