Latest news with #processedmeats
Yahoo
3 days ago
- Health
- Yahoo
Ham and bacon sold in Tesco and M&S found to contain cancer-causing chemicals
Ham and bacon sold in UK supermarkets still contain cancer-causing chemicals almost 10 years after the World Health Organisation (WHO) warned about the dangers of using it in processed meats. Supermarkets including Tesco and Marks & Spenser have been found to sell meats containing nitrite, according to a recent study that found all 21 products tested in a laboratory contained the chemical. Wiltshire ham was found to have the highest concentrations of nitrites, according to analysis that compared it to cooked ham and unsmoked bacon. Almost 33 milligrams of nitrites per kilogram was found in Tesco's Wiltshire ham. That's 11 times that amount in its cooked ham (2.88mg/kg) and almost four times the in its unsmoked bacon (8.64mg/kg). It was also almost 18 times the found in Morrisons's bacon (1.84mg/kg). Wiltshire ham products sold by M&S contained 28.6 mg/kg, at Sainsbury's 21.1mg/kg and Morrisons 19.2mg/kg - which are all considered to be high levels. But at Asda the Wiltshire ham contained lower levels at 8mg/kg. However, the analysis, commissioned by the Coalition Against Nitrites and undertaken by Food Science Fusion and the laboratory experts Rejuvetech, found the levels of nitrites in all 21 products were well below the 150mg/kg legal limit. Eating processed meat, such as ham, bacon and sausages which contain nitrites increases the risk of bowel cancer according to health experts. Cancer Research UK estimates about 13 per cent of the 44,100 cases of bowel cancer diagnosed each year in the UK are linked to eating processed meat. In 2015, the World Health Organisation classified processed meat as carcinogenic, based on the evidence that it causes cancer. Nitrites are a crucial ingredient in meat curing, they provide colour, flavour and prevent the growth of harmful bacteria. But there are now alternatives available that are less harmful. Ruth Dolby, Food Science Fusion Director, told the Independent: 'The levels of Nitrites are moving down, but they are not being 100 per cent removed.' 'Nitrites were originally used as the most effective preservatives from a food safety perspective. There are legal upper limits, but no legal lower limits. 'Food Science research and understanding has taken great leaps in the last 20 years, we now know that there are alternative, natural, equally effective ingredients that have less negative impact on the human body and the environment, especially the water courses.' Wiltshire ham in particular contains high levels of the chemical because during the productions process the pork is injected with nitrates and soaked in a bath of brine and nitrites. This gives it its red colour and prevent the growth of bacteria. At that point a chemical reaction occurs, which turns nitrates into nitrites. A spokesperson for the Coalition Against Nitrites, told the Guardian: 'It's nearly a full decade since the WHO classified nitrite-cured processed meats as a group one carcinogen, and it is disappointing and alarming that we continue to see products on sale containing high levels of nitrites.' They added: 'Consumers are increasingly aware of the dangers of nitrites in processed meats, yet they continue to be exposed to their risks.' Tesco's has said its Wiltshire ham contains levels of nitrites significantly lower than the legal limits allowed in the UK and EU. A Tesco spokesperson said: 'We follow all UK and EU requirements, alongside guidance from the UK Food Standards Agency, to ensure we get the right balance of improving the shelf life and safety of our products with limited use of additives. The nitrites levels in all of our products, including our traditionally cured Finest Wiltshire ham, fall significantly below the legal limits in the UK and EU. 'We work closely with our suppliers to make sure that all additives including nitrites are only used when necessary and we are committed to clear labelling for all our products so customers can check product ingredients lists to see which products contain additives such as nitrites. 'Nitrates and nitrites are an important part of the curing process for some meats and they are used to prevent the growth of harmful bacteria that cause serious food poisoning.' Andrew Opie, Director of Food and Sustainability at the BRC, said:'Food safety is paramount to our members and they implement strict policies with their suppliers to ensure all products comply with UK food legislation. Additives such as nitrites are controlled, and their use is regularly monitored by the food safety authorities' M&S, Sainsbury's and Asda have all been approached for a comment.
News.com.au
17-05-2025
- Health
- News.com.au
Doctor explores whether sausage sizzles could give you cancer
Welcome to Ask Doctor Zac, a weekly column from This week, Dr Zac Turner explores the truth about processed meats and cancer. QUESTION: Dear Dr Zac, I've heard horror stories that eating processed meats like bacon, ham, mortadella, and sausage sizzles at Bunnings will cause cancer. Now just after having voted I can't believe how many polling stations featured none other than the famous Democracy Sausages. How real is the risk? Should I be cutting all of these foods out 100 per cent from my diet, or is a little bit okay? Cancer sounds like a horrible thing to have happen to me, and I would do anything to avoid it. Is it too late, or has my previous lifetime of eating processed meats doomed me to an early cancer diagnosis? – Sam, 42, Melbourne ANSWER: Ah yes, the Bunnings snag — right up there with Tim Tams and Vegemite as a national institution. But could it be more sinister than it looks sizzling away on a white bread pillow with a squirt of sauce? Let's break it down, bun and all. Processed meats and cancer: A very real link Back in 2015, the World Health Organization classified processed meats — sausages, ham, salami, bacon — as Group 1 carcinogens, putting them in the same risk category as smoking and asbestos. That doesn't mean a bacon and egg roll is as dangerous as a pack of smokes — but it does mean the science is conclusive: regular consumption increases your cancer risk, particularly for bowel cancer. And you might be surprised what's lurking in that humble $1.50 snag. What's actually in your budget sausage? Let's take a look at the ingredients list from a typical Coles-brand thick BBQ sausage: • 72 per cent meat (no added hormones beef, RSPCA-approved chicken, lamb) • Rice flour, bamboo fibre – cheap fillers • Thickeners, acidity regulators (sodium alginate, citric acid, lactic acid) – texture enhancers • Preservative (sodium metabisulphite) – used to stop spoilage, but can cause allergic reactions and contribute to sulphite sensitivity • Hydrolysed maize protein, dextrose – flavour boosters, often highly processed • Mineral salt (451) – linked to gastrointestinal and kidney issues • Vegetable powders, spice extracts, antioxidants, firming agents – sounds harmless, but these are often chemically derived It's basically the Frankenstein of meats — heavily processed, full of additives, and not exactly what nature intended. The biggest concern? Nitrates and nitrites, commonly used in processed meats to enhance flavour and preserve shelf life. When exposed to high heat (hello, BBQ), they can form nitrosamines, which are carcinogenic. Studies have shown these compounds can damage the lining of the bowel and lead to DNA changes in cells — the kind that pave the way to cancer. So, should you quit cold turkey? You don't need to go full Gwyneth Paltrow and swap sausages for celery juice. But moderation matters. Even small daily amounts of processed meat (just 50g a day — that's two slices of ham) can increase your risk of bowel cancer by 18 per cent. That risk adds up if you're munching on ham sangas every lunch, bacon at brekkie, and a few sausage sizzles on the weekend. Think of it like sun exposure — you don't need to live in a cave, but overdoing it can cause long-term harm. Not just a sausage problem: Ham, ads, and public health The South Australian Government is so concerned about the normalisation of ultra-processed foods that it's moving to ban advertising for processed meats like ham on public transport. And honestly? That's not a bad call. As my colleague and pediatric nutritionist Mandy Sacher puts it: 'Ham is not some innocent lunch box staple. It's high in sodium, full of preservatives, and a classified Group 1 carcinogen. We shouldn't be marketing it to families, especially in spaces where children see it every day.' She's spot on. Ultra-processed meats are not the kind of thing we want to teach kids to view as 'everyday' food — especially when there are easy alternatives. What can I put in my sandwich instead? If you're ready to give ham the flick (or at least a bit of a break), try these delicious, nourishing swaps: • Leftover roast chicken or beef (bonus points for free-range or grass-fed) • Hard-boiled eggs • Smashed chickpeas with lemon and herbs • Tuna or salmon mixed with Greek yoghurt • Grilled zucchini, hummus and cheese These are real, whole foods that support your health without all the added nasties. The good news? Our bodies are incredible at healing. If you reduce your intake of processed meats now, you can lower your long-term cancer risk. No need to panic or feel doomed — just pivot. Enjoy your sausage sizzle now and then, but treat it like a treat — not an everyday food. Think of processed meats like that bad ex: fun in the moment, but not worth inviting into your daily routine. So keep the salad, ditch the ham, and take charge of your health. You've got this, Sam. – Dr Zac Got a question? Dr Zac Turner is a medical practitioner with four health degrees, including a Bachelor of Medicine/Bachelor of Surgery from the University of Sydney. He is the medical director of Concierge Doctors, a national network of preventative health clinics and a PhD candidate Biomedical Engineering.
