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Manufacturers will have to reduce the proportion of nitrite in their products by 20%. What are the effects of these additives on health. Answers with Damien Mascret, doctor and journalist, Tuesday March 28.
Manufacturers are asked to reduce the proportion of nitrites in their products. Tuesday March 28, on the set of 19/20, Dr Damien Mascret believes that it allows “reduce the risk of cancer”. “With added nitrites, we fear a risk, certainly low but real, of an increase in colorectal cancers. […] When nitrites are added to certain foods, especially in cold cuts, they react with the iron they contain. And that’s where they form nitrosamines […] which could increase the risk of colorectal cancer“, explains the health professional.
The need for nitrites
According to him, “nitrites are not only used to give the ham its pink appearance“. They are used in particular to limit the proliferation of bacteria, in particular listeria and salmonella. In addition, without nitrite, “food preservation is less good” et “the expiry date is shorter“. Finally, “lipid oxidation reactions are increased. And therefore potentially the risk of colorectal cancer that we wanted to reduce“, concludes Damien Mascret.
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