Chemicals warning on bacon content

Experts say the sodium nitrite commonly used in preserved meats is as big a health concern as fat and sugar.

Campaigners in the UK have called for action to raise awareness of cancer risks from products such as bacon and ham, saying the nitrites used to preserve the meat can be deadly.

In a joint statement, a senior food scientist, cardiologist and nutritionist said the issue should be taken as seriously as fat and sugar levels in food.

Bacon is most commonly processed using sodium nitrite, which the World Health Organisation (WHO) has linked to an increased risk of bowel cancer.

It helps to preserve the meat by eliminating bacteria, but also helps to keep the bacon pink.

When meat processed using sodium nitrite – sometimes listed as ‘‘Preservative (250)’’ – is cooked and eaten it creates carcinogens called nitrosamines, cardiologist Aseem Malhotra said.

‘‘When it comes to nitrosamines, there are no ifs, nor buts; they are carcinogenic.

‘‘Yet, despite these facts, the vast majority of bacon on sale today still contains these dangerous carcinogens.’’

In New Zealand, the use of nitrites is regulated by Food Standards Australia New Zealand (FSANZ). They can only be added to specified foods, and can’t exceed maximum levels given in the Australia New Zealand Food Standards Code.

However, there are other ways to preserve meat. World-renowned Parma ham has been made without nitrites for a quarter of a century, and some New Zealand producers have been making nitrite-free bacon for years.

Auckland-based Hendersons Fine Food makes bacon using just three ingredients – ham, salt and sugar.

The company was set up in 1990 and general manager William Curd said its philosophy was keeping bacon as simple as possible.

‘‘The reason we went down this path was that our company wanted to give consumers the option to reduce their nitrite intake where they have concerns,’’ he said.

It’s not just boutique players offering consumers nitrite-free options.

Kiwi Bacon is owned by Hellers, New Zealand’s largest bacon, ham and smallgoods manufacturer. All of its bacon is made from free-farmed New Zealand-reared pork, without any chemical preservatives, including sodium nitrite.

The WHO has classified processed meats – including bacon, ham, frankfurters and salami – as a Group 1 carcinogen, meaning there is strong evidence they can cause cancer.

In 2015, the organisation published evidence that linked processed meats to 34,000 cases of colorectal (bowel) cancer worldwide each year. Nitrites and nitrosamines were identified as the likely cause.

Bowel cancer is the second highest cause of cancer death in New Zealand, according to the Ministry of Health, and kills around 1200 Kiwis every year.