Scores of hospitals are providing patients with meat that is cured using chemicals that are raising concerns among scientists and food safety experts about their potential to cause cancer. This alarming practice is being observed in 61 NHS trusts in England, despite mounting global evidence linking these chemicals, such as nitrates and nitrites, to cancer development. Of particular concern are nitrites, commonly found in bacon and ham, which are used for their preservative properties and to give bacon its pink color. Some scientists and politicians have called for a ban on nitrites in food preparation.
Even prominent cancer treatment hospitals like the Christie in Manchester and Royal Marsden in London are among the 61 trusts using these chemically cured meats. Moreover, children’s hospitals such as Alder Hey in Liverpool, Great Ormond Street in London, and Sheffield children’s hospital are also serving meat containing these chemicals. Prof Chris Elliott, an expert in toxic chemicals in food, warns that this investigation sheds light on the risks faced by vulnerable groups, including children, in hospitals. He urges the UK government to follow the latest evidence and ban nitrites not only from hospitals but from the entire food system to eliminate this everyday cancer risk.
The World Health Organization has already identified nitrites as a cause of bowel cancer. Dr. Dan Poulter, a former health minister from the Conservative party, and politicians from other parties have been calling for a ban. Lady Ritchie, a Labour peer, emphasizes the urgent need for a ban on nitrites to reduce cancer rates and protect public health.
The European Food Safety Agency (EFSA) has declared that the levels of nitrosamines, carcinogenic or genotoxic substances found in cured meats, raise health concerns. In response to growing worries about nitrites’ impact on human health, the French government has ordered the meat industry to reduce the use of nitrites in products like ham and sausages.
These revelations about the widespread use of nitrate and nitrite-cured meat stem from freedom of information requests made to 142 NHS trusts and health boards in England and Wales. While 61 English trusts admitted to serving meat containing these chemicals, only 10 confirmed that they did not use them. Elliot, a professor at Queen’s University Belfast, asserts that meat producers no longer have any reason to use these chemicals since alternative curing methods have existed for years. Some supermarkets, such as Marks & Spencer and Morrisons, and the Northern Irish food firm Finnebrogue, already offer nitrite-free bacon.
Despite these concerns, ministers have maintained that there is no need to ban nitrites, citing the previous view of EFSA, which regarded them as non-harmful. However, EFSA has now revised its position and expressed explicit concern about nitrites.
NHS England declined to comment on the widespread use of nitrate and nitrite-cured meat in hospitals, deferring responsibility to the Food Standards Agency and the government. However, the NHS emphasizes its commitment to supporting patients with healthy meals and recently introduced new national food standards to improve catering services.
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