‘Too much’ nitrite-cured meat brings clear risk of cancer, say scientists

Queen’s University Belfast team call for UK government ban of chemical in processed meat such as bacon and ham after mice tumours study

A leading scientist has urged ministers to ban the use of nitrites in food after research highlighted the “clear” risk of developing cancer from eating processed meat such as bacon and ham too often.

The study by scientists from Queen’s University Belfast found that mice fed a diet of processed meat containing the chemicals, which are used to cure bacon and give it its distinctive pink colour, developed 75% more cancerous tumours than mice fed nitrite-free pork.

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​Queen’s University Belfast team call for UK government ban of chemical in processed meat such as bacon and ham after mice tumours studyA leading scientist has urged ministers to ban the use of nitrites in food after research highlighted the “clear” risk of developing cancer from eating processed meat such as bacon and ham too often.The study by scientists from Queen’s University Belfast found that mice fed a diet of processed meat containing the chemicals, which are used to cure bacon and give it its distinctive pink colour, developed 75% more cancerous tumours than mice fed nitrite-free pork. Continue reading…