Bacon and sausage health warning

A study finds that preservatives in processed meats can increase the risk of developing type 2 diabetes by more than half.

Researchers say they have found a link between nitrites — which are used to add color and flavor to meats like sausage and bacon — and an increased risk of type 2 diabetes.

The team had access to data collected from more than 100,000 people in France who had been tracked since 2009.

Participants voluntarily recorded and self-reported their medical history, diet, lifestyle, and key health updates, and were followed for approximately seven years.

The analysis indicates that those with the highest dietary nitrite intake had a 27 percent increased risk of developing the reversible condition.

Scientists also discovered that people with the highest intake of sodium nitrite — the most important additive responsible for the distinctive color and flavor associated with cured meats — had a 53 percent higher risk of developing type 2 diabetes.

Lead author Dr Bernard Srour, from the Sorbonne Paris Nord, said: ‘These findings provide new evidence in the context of current debates regarding the need to reduce the use of nitrite additives in processed meats by the food industry.

Meanwhile, many public health authorities around the world are already recommending that citizens limit their consumption of foods containing controversial additives, including sodium nitrite.

The amount of nitrites the subjects consumed from the food additive in the study was, on average, 0.51 mg per day.

The group that consumed the most nitrites, averaged 0.62mg per day.

According to previous research, one piece of bacon contains about 0.25 milligrams of nitrites.

One in 12 adults in the UK and US has type 2 diabetes, and 90 per cent of them are overweight or obese.

Previous studies have shown that eating a lot of red, especially processed, meat is associated with an increased risk of obesity.

However, other experts have raised concerns about the latest findings and how to assess intake of food additives.

They also warn that nitrites from food additives only contribute about 4 to 6 percent of total nitrite intake, with the remainder coming from other sources such as drinking water.

Tom Sanders, Professor Emeritus of Nutrition and Dietetics at King’s College London, said: ‘The estimates were based on recalls of dietary intake on two separate occasions at the start of the study with no further estimates at the follow-up period of more than seven years.

The researchers had to guess which foods contained different nitrite additives, the levels used in the products and the amounts of food consumed.

Dr Duane Mellor, registered dietitian and senior lecturer at Aston University, said: ‘In considering the meaning of this data, it is perhaps worth noting that the use of nitrites as an additive is often the same as sodium nitrite used to cure meats such as bacon, which if If someone is looking to reduce their risk of developing type 2 diabetes, it would be something they would be encouraged to eat less of.

“The best way to reduce your risk of developing type 2 diabetes is to be physically active, maintain a healthy weight for you, eat a varied diet based on vegetables, legumes, nuts, seeds and fruits along with whole grains and eat moderate amounts of dairy products.” and meat — especially processed meat.

The results have been published in the journal Plos Medicine.