Nitrite Ur Positive H

The meat ingredient that may increase cancer risk

Nitrite is the potentially dangerous meat additive in question.  This is commonly found in cured meats (bacon, ham and sausages etc) where it acts as preservative.  It’s designed to prolong the shelf life of many processed meat products.  It is normally listed as sodium or potassium nitrite on the ingredients of food labels   Nitrates are also sometimes used as preservatives, which can convert to nitrites.   What’s the problem with nitrites? Nitrites can convert to potentially toxic nitrosamines.  High temperature cooking and digestive secretions such as stomach acid, are capable of converting nitrites to nitrosamines.  Unfortunately nitrosamines may be cancer inducing.  The studies that raise cancer concerns · Bladder cancer: A 7-year study conducted on just over 300000 men and women linked total dietary nitrite and nitrate, plus nitrite from processed meat with an increased risk of bladder cancer. · Colorectal cancer: Another 7 year study by some of the same researchers on a similar number of people as above, demonstrated a positive association between processed meat and colorectal cancer; nitrites were proposed as one of the contributing factors. · Stomach cancer: Mexican researchers found that a high intake of total nitrite, plus nitrite and nitrate from animal sources was linked to an increased risk of stomach cancer.  · Colon Cancer: Rats fed on high temperature cooked ham preserved with nitrites showed an increase in nitrosamines in their stools, and had tissue changes in their colons that may indicate an increased risk of cancer.  Antioxidants and plant compounds maybe protective Vitamin C helps prevent the nitrosation process – the conversion of nitrites to nitrosamines.  The same Mexican researchers mentioned above, discovered that plant compounds called polyphenols were also able to prevent this nitrosation conversion process.

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