Last week, the French national food safety agency (ANSES) confirmed the link between colon cancer risk and exposure to nitrites. Nitrites found in cured meats have been the subject of several studies on the risk of developing certain types of cancer. Should we completely ban the consumption of sausage products? We take stock!
An association founded in 2015
As early as 2015, the International Agency for Research on Cancer (IARC) identified processed meat as carcinogens and red meat as probable carcinogens. If the link to colon cancer is most compelling, eating cured meats could increase your risk of other cancers. Researchers found that eating 50 grams of processed meat daily increased the risk of colon cancer by 18%, which is not negligible given that this cancer is one of the top three cancers affecting Canadians. While nitrites were suspected of being responsible for this association at the time, ANSES has now confirmed the connection and added the nitrates naturally occurring in food to the risk factors.
Nitrites versus nitrates
Nitrites are recognized food additives with antimicrobial properties that are added to processed meat (cold, sausage, bacon) as a preservative. They prevent the proliferation of harmful bacteria (Clostridium botulinum, Listeria monocytogenes, Salmonella) and enhance the color of the product (which explains the pink color of the ham). In the body, nitrites are converted through a chemical reaction into nitrosamines, components that have been clearly linked to cancer risk.
Nitrates are chemical substances that occur naturally in water, soil and plants. Chemically, nitrates are made up of one nitrogen atom and three oxygen atoms (NO3-), while nitrites are made up of one nitrogen atom and two oxygen atoms (NO2-). According to the recommendations for preventive controls for the use of nitrite in curing meat products, cultured powdered celery juice (or other approved vegetable) can be used as an alternative source of nitrite. During digestion, nitrates can be broken down into nitrites by oral bacteria and enzymes. While it used to be assumed that nitrates were less harmful than nitrites, the scientific discourse has changed today.
nitrite sources
According to ANSES, more than half of dietary exposure to nitrites comes from eating processed meat, as it is used as a food additive during manufacturing.
companies innovate
In light of the years of concern about nitrites, various companies have developed nitrite-free cured meats. The trend was initially to launch products containing celery salt extract, a natural source of nitrates. The ingredient list has been cleaned up, which puts the consumer at ease. Some companies then went further and used fruit and spice extracts to preserve the product. That’s especially true for Olymel, which offers a line of nitrite-free cured meats with citrus concentrate, pomegranate extract and spices. The duBreton brand also offers nitrite-free organic meat products. The latter are replaced by fruit, yeast and spice extracts. Finally, Première Moisson is another company that offers nitrite-free cured meats. As with the previous products, they are replaced by fruit, yeast and spice extracts. However, according to ANSES, the use of plant extracts (e.g. celery powder, fruit extracts, etc.) or vegetable broth as a substitute for nitrites is not a real alternative, as they naturally contain nitrates, which are converted into nitrites under the influence of bacteria. Finally, rare products do not contain nitrites or nitrates. This applies in particular to prosciutto, an artisanal dry cured product.
Organic = nitrite-free?
The organic designation does not guarantee freedom from nitrites. For example, the organic cured meats Les Viandes bio by
Charlevoix contains celery powder, which is used as a preservative and provides natural nitrates.
regulations
In Canada, the use of nitrites is regulated by Health Canada and the Canadian Food Inspection Agency (CFIA). According to the Food and Drug Regulation, a maximum concentration of 200 ppm or 20 mg/kg nitrite may be added to sausage products before they are smoked, cooked or fermented. This limit applies to both artificial nitrites (e.g. sodium nitrite) and substitute nitrite sources (e.g. celery powder).
ingredient lists
WITH NITRITES
Pork, Water, Glucose Solids, Salt, Flavor (Modified Corn Starch), Sodium Phosphate, Sodium Erythorbate, Sodium Bicarbonate, Sodium Nitrite.
WITH NITRATES
Pork, Water, Sea Salt, Vinegar, Flavouring, Farmed Celery Powder, Natural Smoke Flavouring, Concentrated Lemon Juice, Spices, Smoke.
WITH FRUIT AND SPICE EXTRACT
Pork, Pork Broth (Water, Pork Bones & Skins, Onions, Carrots, Celery, Sea Salt, Pepper, Garlic, Spices), Sea Salt, Vinegar, Concentrated Lemon Juice, Fruit, Yeast & Spices, Sugar.
win replacement
- imitation chicken > cooked chicken breast
- ham > smoked tofu
- Hot Dog Sausage > vegan sausage
- Normal sausages > vegetarian sausages
Some inspiration for your sandwich fillings (nitrite free)
- Hard-boiled eggs, plain yogurt, dill and cucumber
- tuna, olives and artichokes
- Diced Chicken Breast, Plain Mayo Yoghurt, Cranberries
- Diced chicken breast, corn on the kernel, peppers and mayonnaise
- Hummus, roasted peppers, bocconcini
- Sliced apple and Swiss cheese
- Canned Salmon, Cream Cheese, Capers
Should I ban my lunchtime meat sandwich?
Absolutely not, because not eating sausages once a week inevitably increases the risk of colon cancer. It’s all a matter of exposure dose to the harmful components (dose-response relationship) and all dietary habits. All in all, cured meats that are so high in sodium are not protein sources to recommend on a daily basis. ANSES recommends limiting the consumption of cold cuts to 150 grams per week.
When it comes to food, variety always wins. Why not cook more chicken to save for lunch? Eggs, hummus, and tuna are also great sandwich fillings. When it comes to hot dog sausages, think of the vegetarian alternatives that are now out there, and the flavors continue to improve!