Supermarket hams found to contain seven times more cancer-causing nitrites than regular meats, study shows

0
296

SUPERMARKET hams contain seven times more cancer-causing nitrites than regular shop-bought meats, a new report warns.

Food scientists found Wiltshire hams contain particularly high levels of chemicals across most top chains.

The research, seen by the MailOnline, discovered the Co-op and Waitrose to be the worst offenders.

Wiltshire ham slices from Waitrose have nitrite levels of 74 milligrams per kilogram.

The same variety from the Co-op has 77 milligrams – well above the eight milligrams in the supermarket’s standard wafer thin cooked ham.

But Tesco Finest Wiltshire cured ham slices have just 9.4 milligrams per kilogram.

Experts generally consider nitrates on their own to be safe.

But when added to brine – as is done to make Wiltshire cured hams – they turn into nitrites which can be dangerous.

Previous research has linked nitrites in processed meats to cancer-triggering chemicals in the stomach. 

And the World Health Organization has ruled adding nitrites increases bowel cancer risk.

Scientists at the University of Nottingham put the increased health risks down to these ‘nitrite baths’ – which are what give cured meats their characteristic pink colour.

And doctors are calling for the process to be scrapped over health concerns.

Food scientists at the University of Nottingham found Wiltshire hams contain high levels of chemicals

NHS cardiologist Dr Aseem Malhotra told the MailOnline: “Given the overwhelming scientific evidence that has linked nitrite-cured processed meats to colorectal cancer, it is high time we phased out the use of these chemicals in our bacon and ham production.

“It is astounding that Wiltshire-cure producers are still allowed to add nitrites at such high levels, despite a growing consensus that when nitrite-cured meat is cooked and ingested, highly carcinogenic nitrosamines form in the human stomach.

“Not only should the Government take immediate steps to reduce the levels at which nitrites can be added to meat, they should put in motion measures to encourage the total elimination of nitrites from processed meat production altogether.

“Food producers around the world have demonstrated these chemicals are no longer required to make the delicious bacon and ham so many millions love. 

“Five years on from the World Health Organization’s landmark report linking nitrite-cured processed meats to 34,000 cases of colorectal cancer a year worldwide, the failure of governments globally to respond demonstrates a total breakdown in policy-making that will be costing lives.”

Co-op’s Irresistible Wiltshire ham had the highest nitrite levels of 77.4 milligrams per kilogram
Nitrite levels were much lower in Tesco Finest Wiltshire cured which had 9.4 milligrams per kilogram

Ruth Dolby, the food scientist who led the investigation, told the MailOnline: “We recognise from the World Health Organization that there is a direct link between nitrites in processed meats and the development of colorectal cancer. 

“It is therefore vital consumers know the level of nitrites in different bacon and ham products.

“It has already been established that nitrite-cured bacon and ham pose a direct risk to health if eaten in high regularity. 

“Our study is significant because it demonstrates the often much higher levels of nitrites contained in Wiltshire-cured varieties.”

Up to 150 milligrams per kilogram of nitrites can be added to ordinary bacon and ham.

But special rules apply to Wiltshire cured products which allow 250 milligrams of nitrates per kilogram to be added – which converts to nitrites during production. 

Did you miss our previous article…
https://www.hellofaread.com/money/fill-tummies-for-a-lot-less-money-with-mrs-crunchs-summer-holiday-cooking-tips/