The consumption of processed meat increases the risk of different types of cancer. The French National Agency for Food Safety (Anses) confirms this association, for which they recommend that French limit consumption of charcuterie to 150g per week. They seek to reduce the amount of morbidity and mortality that occurs in France each year due to excessive and frequent consumption of this type of food.
France joins the recommendations of the World Health Organization (WHO)
The French National Agency for Food Safety (ANSES) published on its website a couple of days ago a report explaining why it is It is necessary to reduce exposure to nitrites and nitrates in the diet. These components are present in processed meats, such as sausages, sausages, industrial hamburgers and derivatives.
ANSES confirms the existence of a Association between exposure to components present in processed meat and colorectal cancer. It is based on the scientific evidence published to date from the European Food Safety Authority (EFSA) and the International Agency for Research on Cancer (IARC).
The greater the exposure to these compounds, the greater the risk of colorectal cancer in the population, exposes the ANSES. In France 99% of the population exceeds the limits recommended by the EFSAand that is why this organization calls on the French population to reduce their high consumption.
The objective is that get as few nitrites and nitrates as possible in your diet, present in large quantities in processed meats. Nitrates and nitrites are added to charcuterie to limit the development of bacteria that cause diseases such as salmonellosis or listeriosis.
Proposals to reduce the consumption of nitrates and nitrites
The ANSES proposal is to reduce the addition of nitrites and nitrates to charcuterie by taking measures such as shorten the expiration date, so that they are consumed before and not having to introduce preservative additives. Control of the salt content, rest and curing of foods such as ham would also be another measure to reduce the amount of nitrites and nitrates consumed.
These substances can also be found in water in high concentrations due to certain human activities that contribute to increasing these concentrations. The optimization of the application of fertilizers and livestock effluents It would be another measure to take, according to ANSES.
150g of charcuterie per week maximum
It’s hard to set a limit because of the differences between people who are more or less active, who are more or less likely to develop cancer, and the rest of the diet will also play a big role. The ANSES sets a limit of 150g of delicatessen meat per week that we must not exceed, although the objective is to limit it as much as possible.
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