Kardiolog Aseem Malhotra mfl. varnar köttindustrin att de måste agera nu, eller få ett liknande rykte som tobak. Sluta stoppa cancerframkallande kemikalier i vår bacon, kräver alltså nu experter av köttindustrin.
Director of the Queen’s University Belfast Institute for Global Food Safety Professor Chris Elliott, senior cardiologist Aseem Malhotra och leading nutritionist Chris Gill uppmanade den brittiska regeringen att ta itu med det faktum att nitrater används i bearbetat kött. I ett gemensamt uttalande skriver de att nitriter i bearbetat kött resulterar i bildandet av cancerframkallande nitrosaminer som tros vara ansvariga för tarmcancer. De uppmanar regeringen att öka medvetenheten på ett liknande sätt som de gjort med kampanjer om hälsofarorna med bl.a. socker.
En rapport från WHO 2015 klassificerade bearbetat kött som ett “group one carcinogen” / ett cancerframkallande ämne som kan orsaka 34 000 cancercancerdödsfall årligen i världen.
De säger bl.a. att:
“There is a consensus of scientific opinion that nitrites in processed meats result in the production of carcinogenic nitrosamines – and therefore increase cancer risk for those who regularly consume traditional bacon and ham.” “For these reasons, we are concerned that not enough is being done to raise awareness of nitrites in our processed meat and their health risks, in stark contrast to warnings regularly issued regarding sugar and fattening foods.” “A united and active front is needed from policy-makers, the food industry and the cancer-care community. We must work together to raise awareness of their risks and encourage the much wider use of nitrite-free alternatives that are safer and can reduce the number of cancer cases.”
Dr Malhotra varnar om att om vi inte agerar på bevisen kring skadorna från nitrit i mat kan det vara som tobaksindustrins tidigare vägran att acceptera de faror som cigaretter medför. Han säger att:
“Nitrites are used to cure bacon and ham, but when the meat is cooked and ingested by humans they create nitrosamines” “When it comes to nitrosamines, there are no ifs, nor buts; they are carcinogenic.” “Yet, despite these facts, the vast majority of bacon on sale today still contains these dangerous carcinogens. Not only this, reminiscent of the tobacco industry’s stance in the 1990s, some of those in the business of making and regulating food continue to claim that health risks from nitrite-cured meat are negligible. The evidence says otherwise.” “Government action to remove nitrites from processed meats should not be far away. Nor can a day of reckoning for those who continue to dispute the incontrovertible facts.” “The meat industry must act fast, act now – or be condemned to a similar reputational blow to that dealt to tobacco.”
https://inews.co.uk/news/health/bacon-cancer-chemicals-processed-meats-warning/
Finns det någon vettig anledning till att det är normen?
Hej Anna!
Vad tänker du och vad finns det för forskning på nitrit ur grönsaker vice versa bacon?
vi diskuterar det i ngt podcastavsnitt, tror det är det första med peter Wilhelmsson