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The link between colorectal cancer and processed meat

2022-07-19 15:20:00, Sociale Blerta BRATI
The link between colorectal cancer and processed meat
Illustrative photo

French health authorities confirm "the existence of a link between the risk of colorectal cancer and exposure to nitrates and nitrites", particularly through processed meat, in an opinion published on Tuesday after several months of work.

The National Agency for Food Safety (ANSES) states that the analysis of data from scientific publications published on this topic "joins the classification of the International Agency for Research on Cancer (IARC)".

In 2015, the IARC of the World Health Organization (WHO) classified processed meat, including processed meat, as carcinogenic (category 1). He would promote, among other things, colorectal cancer that kills nearly 18,000 people a year in France. Ingested nitrites are considered a possible carcinogen (category 2A). Historically, butchers have used nitrated ingredients to extend the shelf life of products and prevent the development of pathogenic bacteria that cause botulism in particular, a serious neurological condition that has largely been forgotten due to health care and evolution.

These are also the ingredients that give the ham its pink color, which is naturally gray.

 

 





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