Nitrite and nitrate, which give processed or cured meats, including bacon, their pink colouring, have been linked to bowel, breast and prostate cancers.
In a potentially devastating blow to the cold meat industry, experts are now calling for a crackdown on the use of the additives – and the eating of them.
A review by Anses, France’s national food safety body, established the link between chemical compounds and cancer risks.
Anses said it “recommends reducing consumption by deliberately limiting exposure through food”.