France Confirms High Colon Cancer Risk of Charcuterie and Nirates-Processed Food

Collage by AOC. LT: Photo by Wesual Click on Unsplash; LM Photo by Matthieu Joannon on Unsplash; LL: Photo by Jez Timms on Unsplash; R: Photo by Malik Skydsgaard on Unsplash

France is among the world’s biggest producers of charcuterie, often called ‘cold cuts’ in America and including bacon, ham, deli meat, hot dogs, Italian salami, Spanish chorizo, German bratwurst.

Many health studies have recommended that vitamin C be added to cured meats high in nitrates, to minimize the formation of unhealthy nitrite compounds. If this idea sounds counterintuitive, consider that spinach, bok choy, lettuce and carrots are all sources of nitrates easily converted into healthy nitric oxide.

In America, informed eaters assume that processed meats are high in nitrates — used to improve the color of food and also their freshness cycle. Knowledge hasn’t decreased consumption of nitrates in America.

Eating charcuterie France or Italy always seems healthier than buying packaged cold cuts or luncheon meat in America. It’s seems ‘natural’ and somehow healthy in Europe. In a deep blow to French cuisine — and the city of Lyon — French health authorities say that they have confirmed the link between nitrates added to processed meat and colon cancer.

France’s national food safety body Anses, said that its study of published data on a link between nitrates and colon cancer confirmed similar conclusions from the World Health Organization [WHO] in 2015.

Anses “recommends reducing consumption of the range of nitrates and nitrites by deliberately limiting exposure through food consumption”, it said in a statement. In 2015 the WHO warned that processed meats should be classified as group 1 carcinogens, writes The Guardian.

French authorities have said they will have an action plan in place by the end of 2022, one that balances food safety and the higher priority of minimizing nitrates consumption.