French health authorities confirmed "a relationship between the risks of colorectal cancer and exposure to nitrates and nitrites," particularly through processed meats, in an article recommending reducing exposure to these substances in food. The National Food Safety Agency asserts that the analysis of data concerning the issue in scientific publications "is consistent with the classification by the International Agency for Research on Cancer." In 2015, the International Agency for Research on Cancer, part of the World Health Organization, classified processed meats, including cold cuts, as Group 1 carcinogens. The agency concluded that these meats contribute, among other things, to colorectal cancers, which kill nearly 18,000 people annually in France. Consumed nitrates are considered potential carcinogens in Group "2A."
**Other Measures Recommended**
The National Food Safety Agency recommends reducing the population's exposure to nitrates and nitrites through proactive measures by limiting exposure to these substances through food. Historically, producers of cured meats have used nitrate-containing ingredients to extend the presumed shelf life of products and prevent the growth of pathogenic bacteria that can lead to food poisoning, a serious neurological condition that has largely been surpassed by medical advances.
The agency stated that although reducing nitrates is likely to "significantly increase microbiological risks," which may lead to the development of diseases such as salmonella or listeriosis, or food poisoning, "such measures can be adopted provided that compensatory measures are implemented to control this risk." This may be achieved, for instance, by shortening product expiration dates or through biosecurity measures at the production stages in farms and slaughterhouses.
**Intense Debate**
Last winter in France, intense debates took place between producers of cured meats, who have relied on a century of expertise according to the law, and consumer associations and cancer prevention groups that demand a total ban on these controversial additives. In February, the National Assembly voted on the principle of adopting a "retreat path" for the maximum doses of additives containing nitrates in cured meats.
The government stated it would wait for "comments" from the National Food Safety Agency before announcing steps to implement the text and pledged to "follow the agency's advice." France is one of the largest producers of cold cuts in the world, which are often consumed as snacks or with drinks. Naturally occurring nitrates in the soil can increase in concentration through agricultural activities (fertilizers and livestock waste). The French Food Safety Agency advises limiting the consumption of cured meats to 150 grams per week and calls for a varied diet that includes at least five servings of fruits and vegetables daily.
