Nitrates in Food

Nitrates are used as a preservative in food, including processed meats and lunch meats, hot dogs, bologna, bacon and salami. These sodium nitrate preservatives are converted to nitrosamines in the body. Current research has found a link between nitrates and cancer, and found that nitrates in food may be highly carcinogenic. During the cooking process, nitrite combines with amines naturally present in meat, and these form carcinogenic N-nitroso compounds. It is thought that nitrites can combine with amines in the human stomach, and form N-nitroso compounds. These compounds are known to cause cancer and have been associated with cancer of the mouth, esophagus, urinary bladder, stomach and brain.

Nitrates and Cancer

Nitrates in food were thought to be safe until recently, when researchers found links between nitrates and cancer. One particular study on sodium nitrate showed babies born to women who ate large amounts of cured meat during pregnancy were at greater risk of developing brain tumors. This research highlights the dangers of nitrates in meat. Other studies have shown that children eating more than 12 hot dogs a month have nine times the normal risk of developing childhood leukemia. A strong risk of childhood leukemia was also found in children whose fathers ate more than 12 hot dogs or more a month.

Dangers of Nitrates in Meat

Other research has shown that more than 14 servings of cured meat a month can increase the risk of chronic obstructive pulmonary disease according to The Journal of Respiratory and Critical Care Medicine. The study found the risk increased by two percent for each additional monthly serving.

Other studies on nitrates and cancer reported in The Journal of the American Medical Association showed those who ate the most processed meat were more likely to develop colorectal and stomach cancer. The National Cancer Institute found higher levels of pancreatic cancer in processed meat containing sodium nitrate.

References:

Chao A, et al. Meat consumption and risk of colorectal cancer. Journal of the American Medical Association. 2005 Jan 12;293(2):172-82.

Pogoda JM, Preston-Martin S. Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake. Public Health Nutr. 2001 Apr;4(2):183-9.

Rui Jiang et al. Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults. American Journal of Respiratory and Critical Care Medicine Vol 175. pp. 798-804, (2007).

Peters J, et al. Processed meats and risk of childhood leukemia (California, USA). Cancer Causes & Control 5: 195-202, 1994.

Sarasua S, Savitz D. Cured and broiled meat consumption in relation to childhood cancer: Denver, Colorado (United States), Cancer Causes & Control 5:141-8, 1994.

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