In Toulouse, Fabrice Pierre and his teams from the National Research Institute for Agriculture, Food and the Environment (Inrae) have been studying the link between charcuterie and cancer since the 1990s. health agency report this summer, and especially the government’s decision to launch a plan to reduce nitrites and nitrates in charcuterie in the fall, comes to crown years of research… After identifying the link between our slices of ham and cancers of the stomach and colon, they are now looking for answers so that we continue to eat sausages and sausages without risk. Among the solutions under investigation, vitamins…
