I have been a longstanding advocate for the removal of nitrites from processed meats and have engaged extensively with leaders in the food industry and policy making to make this case. We know our diets and our health are intrinsically linked - and that our NHS is under severe pressure - so the Government should see banning nitrites from being added to processed meat as a policy intervention that, in time, could significantly improve the health of the nation, at no detriment to the taste, cost or appearance of a cornerstone of the British diet.

Founder of the Institute for Global Food Security

Given the overwhelming body of scientific evidence linking processed meat to the development of colorectal cancer, it is disappointing that governments and the food industry have not yet done more to reduce the risk these foods pose to human health. I would personally like to see a considerable reduction in the volume of processed meat consumed, but removing nitrites from products like bacon, ham and sausages would also be a positive step in improving the health of the population. As demonstrated by producers in my home country of Italy, it can be done.

Imperial College London, Co-Author of World Health Organisation's 2015 IARC report

The link between nitrites in processed meat and the development of colorectal cancer has been shown by research over a number of years to be highly likely. A significant proportion of the ham sold in my home country of France is now nitrite-free, so it has been proven possible to produce delicious charcuterie without the need for these chemicals. Governments should now restrict the use of nitrites in processed meats. Or, better still, food manufacturers should remove nitrites from their products, even before a ban comes into force.

University of Toulouse, Co-Author of World Health Organisation's 2015 IARC report

Nitrites are commonly added as preservatives to processed meats like bacon, ham and some sausages. During meat curing, nitrites can react with secondary amines in processed meat or during digestion in the stomach to form nitrosamines, chemicals linked to higher rates of stomach and colorectal cancers. Further research is needed to identify the specific compounds in processed meats contributing to these cancers. Advanced tools such as high-resolution mass spectrometry can detect nitrosamines formed during meat curing or under simulated stomach acid conditions. Regulatory agencies should ban the use of nitrites or nitrites contained in vegetables in the curing of processed meats.

University of Minnesota, Co-Author of World Health Organisation's 2015 IARC report

We must think about the health of our fellow citizens, particularly those on the lowest incomes, because the wealthiest are increasingly buying products without nitrites. A two-speed diet is being created, with a risk of cancer for the poor.

Democratic Movement Member and Deputy of the French National Assembly

Removing nitrites from processed meats has the potential to have a significant positive impact on human health, given the extensive body of scientific evidence linking nitrite-cured meats to colorectal cancer. This includes hidden nitrites from celery or beet juices, obscured behind misleading labels like ‘uncured’ or ‘no added nitrites’.

Jean Mayer Professor at the Friedman School of Nutrition Science and Policy at Tufts University

Cancer Patients Europe fully supports the Coalition Against Nitrites in its effort to remove harmful nitrites from processed meats. With colorectal cancer claiming around 170,000 lives each year across Europe, we must act on the overwhelming scientific evidence linking nitrite-cured meats to this deadly disease. Reducing exposure to known dietary carcinogens is a vital step in cancer prevention—and one we can take now, without compromising food quality or choice.

CEO, Cancer Patients Europe

Knowing what we know today about the health risks of added nitrites, it’s time for a serious conversation about the safety of our food. Given the clear evidence linking nitrites in processed meats to bowel cancer, I’m happy to support the Coalition Against Nitrites and their campaign.

Former UK Shadow Health Minister, Labour Party

Colorectal cancer is the fourth most common cancer in the UK, with approximately 44,100 new cases diagnosed every year - the equivalent of 120 cases every day. As a former Health Minister, I know first hand the scale of the challenge this presents, both for the Government and for our NHS. The Health Secretary has made it clear he understands the importance of improving the UK’s approach to prevention. The removal of harmful food additives such as nitrites from processed meat, as recommended by the Coalition Against Nitrites, would be a good place to start.

Former UK Health Minister

The link between nitrites in processed meats and cancer has been established for some time. The nitrites react with secondary amines in the meat during the cooking and ingestion processes to produce nitrosamines - and so they should not be used in products like bacon and ham. It is time for governments globally to step in and ban the use of these chemicals - or for food producers to make the right decision for human health and remove these dangerous chemicals themselves from their products.

Harvard School of Public Health