Nitrites in charcuterie: a real health risk?

Nitrites (and nitrates) are food additives that have been used for centuries to preserve meat, prevent the proliferation of dangerous bacteria (such as the dreaded Clostridium botulinum) and preserve the pinkish color of products. They are generally added in the form of coded additives (E249, E250, E251, E252), in proportions strictly controlled by European and French regulations.

The French Ministry of Agriculture points out that " without the use of nitrite additives, certain traditional charcuterie products could not be marketed in complete safety, particularly in terms of microbiological safety ".

The problem is that these nitrites can be transformed in the body into nitrosamines, chemical compounds classified as probable carcinogens. According to a study by France's Agence nationale de sécurité sanitaire de l'alimentation (Anses), regular consumption of deli meats containing nitrites is associated with an increased risk of colorectal cancer, particularly when consumed in excess of 50g per day (equivalent to about two slices of ham).

Anses therefore recommends " limiting exposure " to nitrites and nitrates from food sources, and encourages manufacturers to reduce their use.

In response to growing concerns, many manufacturers are now offering products with "no added nitrite". These alternatives often use plant extracts naturally rich in nitrates (such as beet or celery), sometimes fermented, to obtain a similar effect... but the results on health are not yet sufficiently documented.

Another solution is to turn to artisanal charcuterie products that are minimally processed or from short distribution channels, and above all to limit the frequency of consumption. Occasional consumption of charcuterie is not a danger in itself, but it's the accumulation that poses a problem.