FAQs
Nitrites (NO₂) are often used as preservatives in processed meats, like bacon, ham and hot dogs, because they contribute to the characteristic colour and flavour of the meat.
Nitrites can react with secondary amines in meat, especially during cooking at high temperatures, to form nitrosamines, which are known carcinogens. This reaction is why nitrites in processed meats are associated with an increased risk of cancer, particularly colorectal cancer.
No, nitrites are not essential for producing processed meats or preventing botulism. While they have traditionally been used for preservation and food safety, modern food technologies now allow processed meats to be made safely without them.
No, banning nitrites does not mean that sausages, bacon, and ham will look different, taste different, or be more expensive. Thanks to advances in food production, nitrite-free alternatives are already available that match traditional products in appearance, flavour and cost.
34,000 deaths from colorectal cancer each year are directly linked to processed meat consumption, according to the World Health Organisation and the Global Burden of Disease Project. If nitrites were removed from processed meats, this risk could be reduced.
Yes, many supermarkets and brands make processed meats without nitrites. Ten per cent of the French charcuterie market in France is now 'sans-nitrite', most UK supermarket supply 'nitrite-free' bacon and some traditionally produced ham from Italy has been made without nitrites for many decades.
No, using ‘natural nitrites’ from celery juice or vegetable extracts is not safer than artificial nitrites. While these alternatives may sound healthier, they can still form the same cancer-causing nitrosamines when processed meats are cooked and digested. Using nitrites derived from vegetable extracts for a technological function in food is not permitted in the European Union.
Our coalition brings together scientists, medical professionals, policymakers and third-sector leaders, as well as political figures from across the spectrum. 69 per cent of the public support our call for nitrites in processed meats to be banned, while only nine per cent oppose, according to a poll of over 3000 Europeans conducted by J.L. Partners in 2025.
The Coalition Against Nitrites is a non-profit organisation, registered in the United Kingdom.
The European Union (EU) has recently tightened regulations on the use of nitrites as food additives in processed meats. The EU has lowered the maximum levels of nitrites permitted in food products. Food businesses have been granted a two-year period to adapt to these new limits, with the regulations becoming fully applicable from October 2025.
The UK government has maintained that the current levels of nitrites used in food processing are safe, despite the overwhelming body of scientific evidence and recent regulatory changes in the European Union. The UK Food Standards Agency also claims nitrites are ‘essential’ to protect against botulism, despite overwhelming evidence that this is untrue.
The French government has acknowledged the health risks associated with nitrites in processed meats and has initiated measures to reduce their usage. In March 2023, the government unveiled an action plan aiming for an immediate reduction of nitrite additives in deli meats by approximately 20% . This plan encourages meat producers to voluntarily decrease nitrite content.
This initiative follows earlier actions, including a parliamentary bill approved in February 2022, which sought to gradually reduce nitrite use in cured meats and mandated a review of potential health risks. Subsequently, in July 2022, the French health agency ANSES confirmed a link between nitrites in ham and processed meats and the development of colorectal cancer, reinforcing concerns about nitrite consumption.
Germany’s approach currently aligns with EU standards, permitting the use of nitrites in processed meats while acknowledging ongoing health debates. There is currently an absence of stricter national regulations.
