Sausages may cause colon cancer

French health authorities warns consumers

French sausage and charcuterie producers shouldn’t celebrate on July 14. The nation’s health agency, Anses, issued a warning against consuming sausages, ham, bacon, and salami. There are too many nitrates and nitrites in French cold snacks. It is known that eating sausages can cause colon cancer.

They can be found in water and soil. Water, spinach, and lettuce are the main sources of nitrate. Meat that has been processed is very little. Sausages account for more than half of all nitrites consumed. The food additive codes E249 (potassium nitrite), E250 (sodium nitrite), E251 (sodium nitrate), or E252 in the table of contents can be used to identify preservatives (potassium nitrate).

Anses researched numerous academic works after a WHO report linked sausage to colon cancer. They are from CIRC and EFSA. According to Anses, colon cancer is brought on by “exposure to nitrites and/or nitrates.” Although statistics do not support causal inferences, the authority suspects additional cancer risks.

Anses claims that even if over 98% of French citizens adhere to the limit values, nitrates and nitrites can transform in the body to nitrosamines, which can cause cancer. It is advisable to reduce food additives.

150 grammes maximum each week

Salmonella and listeria growth is inhibited by the nitrates and nitrites found in processed beef products. Now, Anses offers a number of bacteria-control strategies.

To decrease nitrites, the authority advises reducing the use-by date for cooked ham. Raw ham must be rigorously controlled for salt content and temperature during curing, resting, and maturation. There are specific preservative-reduction strategies for each product category.

The authority suggests maximising the use of agricultural fertiliser or raising the quality of drinking water to reduce nitrate contamination. The anses will continue.

For French daily life, the health authorities have prepared suggestions. 150 grammes per week should be the maximum for charcuterie and sausages. That works out to 1.5 cervelats or a pack of ham every week for regular meat consumers. A balanced diet with at least five servings of fruit and vegetables every day is advised by Anses.

Harvard study: mortality risk rises
The conclusions concur with those of a 2012 Harvard University study that revealed processed beef raises the chance of death. 120,000 people’s diets were examined during a 26-year period. 50 grammes of red meat each day—and 20 grammes of sausages—increases death risk by 13%.

Meat raises the danger of dying. Participants might swap out dairy, fish, or lentils. A Harvard study found that 17% of meat eaters passed away too soon from cancer or heart disease.

50 grammes of processed beef per day increases the risk of colon cancer by 18%, according to a 2015 WHO analysis of over 800 articles. The WHO categorised foods that cause cancer. Sausage, ham, bacon, dried meat, and tinned meat are included in group 1.

The World Health Organization recommends that raw beef and sausage be consumed in moderation. Long ingredient lists or products with a lot of flavor enhancers, preservatives, or colors should be scrutinized. Processed vegetarian goods are a part of this.

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