Substituting nitrates with polyphenols reduces bacon cancer risk

Researchers at Queen’s University Belfast have found that by substituting nitrates with natural alternatives, such as polyphenols found in green tea, could eliminate bacon’s cancer-promoting properties.

Manufacturers typically cure bacon products with nitrate and nitrite, which increase the quality of bacon and protects against microbial contamination. However, these chemicals create carcinogenic N-nitroso compounds (NOCs).

The team discovered that using polyphenols in the curing process instead of nitrates did not hinder the quality of the product.

The research team, led by Biological Sciences faculty pro-vice-chancellor Professor Chris Elliot and senior lecturer Dr Marie Cantwell, found that several factors affected NOC formation, including the amount of nitrate added, meat quality, fat content, processing, packaging and cooking method.

“It is possible and feasible to use natural alternatives to nitrates and nitrites. For example, green tea polyphenols could be utilised for processing dry cured bacon,” said Elliot.

“These innovative meat products could potentially contribute to a reduction in cancer risk by reducing nitrite in processed meats and should be explored further.”

The report concluded that green tea polyphenols could also improve the quality and shelf life of bacon while avoiding the carcinogenic nature of nitrates.

Other plant extracts, herbs and berries demonstrated similar qualities, according to the report. A study completed in 2007 showed how adding tomato paste to the processing of frankfurter sausages could reduce the nitrate level in the product without harming taste or quality.

In 2012, Swedish researchers found that eating processed pork products including bacon and sausage could increase the risk of pancreatic cancer by 10%.

“The latest research at Queen’s University Belfast has shown that there is a direct link between nitrites and the formation of nitrosamines,” added Elliot.

“From a health perspective, it is certainly beneficial to reduce our intake of nitrates and nitrites from processed meat. It is estimated that more than 50% of bowel cancer cases are preventable and lifestyle changes such as improved diet could help.”