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Nitrates in bacon and ham may increase cancer risk Foods like deli meat, ham, and bacon get flavor and color from substances called nitrates , which also stave off bacteria.
Yes, bacon is bad for you. How to fit the popular processed meat into your eating plan. ... Processed meat, with its high content of saturated fat, sodium and nitrates, is also linked to a higher ...
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
Bacon It’s made from pork belly or back cuts, which are some of the fattiest cuts of a pig, and cured with salt, making it high in saturated fat, sodium and preservatives like nitrites and nitrates.
The addition of nitrites and nitrates to processed meats such as ham, bacon, and sausages reduces growth and toxin production of C. botulinum. [63] [64] Other food additives (such as lactate and sorbate) provide similar protection against bacteria, but do not provide a desirable pink color. [65] [66] [67] [68]
Sodium nitrite is a preservative used in lunch meats, hams, sausages, hot dogs, and bacon to prevent botulism and other foodborne pathogens. It serves the important function of controlling the bacteria that cause botulism, but sodium nitrite can react with proteins, or during cooking at high heats, to form carcinogenic N-nitrosamines.
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A 2006 systematic review supports a "positive association between nitrite and nitrosamine intake and gastric cancer, between meat and processed meat intake and gastric cancer and oesophageal cancer, and between preserved fish, vegetable and smoked food intake and gastric cancer, but is not conclusive". [5]
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