European cancer organisation joins fight to switch to nitrite‑free bacon

The Association of European Cancer Leagues (ECL) has announced its support for the Coalition Against Nitrites (CAN) and its campaign to remove added nitrites from processed meats where safe alternatives are available.

ECL, which brings together national and regional cancer societies across Europe, said reducing exposure to avoidable cancer risks must remain a central part of Europe’s cancer prevention strategy.

Processed meat was classified as carcinogenic to humans by the World Health Organization’s International Agency for Research on Cancer (IARC) in 2015, after it concluded there was sufficient evidence that its consumption causes colorectal cancer.

Nitrites are widely used in processed meats including bacon, ham and sausages for preservation and colour. However, they can also contribute to the formation of carcinogenic N-nitroso compounds.

ECL has welcomed recent efforts by European policymakers and parts of the food industry to reduce the use of nitrites and believes further progress is now possible.

Dr Wolfgang Fecke, Executive Director of the Association of European Cancer Leagues, said:

“Colorectal cancer remains one of Europe’s most commonly diagnosed cancers. Preventing even a proportion of cases would mean fewer people facing diagnosis and treatment, while reducing pressure on health services already dealing with ageing populations and rising treatment costs.

“The EU has already tightened permitted levels of nitrites in processed meat. This is welcome, and Europe should now consider how it can go further. Where safe and technically viable alternatives exist, the objective should be to remove nitrites from processed meat altogether.”

Any transition away from nitrites must continue to ensure protection against foodborne illness, ECL said, requiring appropriate regulation, scientific research and cooperation between policymakers, health organisations and food manufacturers.

The Coalition Against Nitrites campaigns for the removal of nitrites from processed meat and has brought together scientists, health experts and campaigners seeking action from governments, regulators and the food industry. The European Commission recently reduced the limits at which nitrites can be added to meat by 40 per cent, but campaigners now want further action.

Read the full story at Euractiv.