The Type 2 diabetes risk hidden in your bacon butty

CHEMICALS used as a preservative in bacon and ham may increase the risk of Type 2 diabetes by more than a quarter, a study has suggested.

Nitrites are found naturally in food as they exist in water and soil but they are also used to increase the shelf life of some meat products, with experts divided on their health impact.

However, data from more than 100,000 people who enrolled in a French study show that those who were in the highest exposure group for nitrite consumption are 27 per cent more likely to develop Type 2 diabetes.

Dr Bernard Srour and his study coauthor, Dr Mathilde Touvier, say this research “is the first large scale cohort study to suggest a direct association between additives-originated nitrites and Type 2 diabetes risk”.

However, independent experts are sceptical about the findings and say there are flaws with how the data was gathered, quantified and applied. “In my opinion, the data reported in this paper are unreliable,” said Tom Sanders, professor emeritus of nutrition and dietetics, King’s College London.

Gunter Kuhnle, professor of nutrition and food science at the University of Reading, said: “Nitrites and nitrates are fascinating compounds that are a great example of the big problem in nutrition research.

“Some people believe that they are healthy and improve heart health – and nitrate-rich foods such as beetroot are promoted for that – and some people believe that they increase the risk of cancer and many other diseases.

“Both are supported by evidence, and it is very difficult, both for scientists and the consumer, to navigate the facts, Prof Kuhnle said.

“This is exacerbated by political and commercial interests. But this study does not support [the theory] that additives are responsible for an increased risk for Type 2 diabetes,” he added.