Type 2 diabetes risk from additives in bacon

PRESERVATIVES in cured meats could raise the risk of type 2 diabetes by more than half, a study suggests.

Researchers say they have found a link between nitrites – which are used to add colour and flavouring to meats such as sausages and bacon – and an increased risk of type 2 diabetes.

The team accessed data collected from more than 100,000 people in France who have been tracked since 2009. Participants self-reported their medical history, diet, lifestyle and major health updates.

Analysis suggests those with the highest intake of sodium nitrite – the most important additive found in cured meats – had a 53 per cent higher risk of developing type 2 diabetes.

Lead author Dr Bernard Srour, from Sorbonne Paris Nord University, said: ‘Several public health authorities worldwide already recommend citizens to limit their consumption of foods containing controversial additives, including sodium nitrite.’

One rasher of bacon contains around 0.25mg of nitrites, according to previous research. One in 12 adults in the UK has type 2 diabetes and of these, 90 per cent are overweight or obese.