Preservatives in processed meat may raise bowel cancer risk

Preservatives in processed meat may contribute to bowel cancer risk, SRF reports, citing research into nitrites and nitrates used in some products.

The World Health Organization has classified processed meat as a Group 1 carcinogen, meaning it is carcinogenic to humans. In Ticino, 250 to 300 new bowel cancer cases are recorded each year. About 15 per cent are attributed to processed meat consumption, according to Dimitri Christoforidis, a bowel cancer specialist at the Cantonal Hospital of Ticino. Across Switzerland, that proportion would mean 700 new cases and 230 deaths annually.

Researchers say substances with carcinogenic potential can form when meat is cured, salted, smoked or fermented. Fabrice Pierre, a researcher at the French institute Inserm, found in a recent study that preservatives may be a particular concern. Nitrites, listed as E249 and E250, and nitrates, E251 and E252, help prevent the growth of bacteria that can cause life-threatening poisoning. But during digestion, they can be converted into nitrosamines, which can damage the genetic material of bowel cells.

David Klurfeld, a US nutrition expert who also contributed to the WHO experts’ report, takes a more cautious view of the risks. SRF notes that he worked for the US beef association after retiring.

Not all meat products contain the same additives. DOP ham, for example, contains no nitrites or nitrates. Grilled meat products may release additional carcinogenic substances during cooking, nutritionist Chiara Giacoletti said. Buying from small butcher shops, which often use only salt and spices, is another option, but those products are still processed meat and carry health risks. Smaller portions of cold cuts served with fibre-rich foods such as vegetables may help reduce the risks.