Warning as bacon and sausages ‘increase your risk of silent killer by a third’

BACON could increase your risk of type 2 diabetes, scientists warn.

French researchers found that preservative chemicals in breakfast favorites can increase disease rates.

Bacon could increase your risk of developing type 2 diabetes due to chemicals used to preserve the meat, scientists claim

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Bacon could increase your risk of developing type 2 diabetes due to chemicals used to preserve the meat, scientists claimPhoto credit: Getty

Their study tracked diet and diabetes rates over 12 years in more than 104,000 people.

The condition was about 27 percent more likely in those who ate the most nitrites — preservatives also found in sausages, ham and salami — compared to those who ate the least.

The lead author Dr. Bernard Srour, of Sorbonne Paris Nord University, said people should “limit their consumption of foods with controversial additives, including sodium nitrite”.

He said: “These results provide new evidence of the need to reduce the food industry’s use of nitrite additives in processed meat.

“They could support the need for better regulation of soil contamination from fertilizers.”

Research has also linked nitrites — found naturally in the soil, as well as artificially added to processed meats and in nitrogen fertilizers — to colon, breast and prostate cancer.

A group of MPs and food scientists last summer urged the government to limit the use of the chemicals in food, citing consumers’ “worrisome ignorance” of the dangers.

No10 recommends eating no more than 70g of processed meat per day, which is about a slice and a half of bacon.

Bacon has been voted the most popular sandwich filling in Britain, and Brits mock millions of Sarnies every year.

Around 3.8 million people in the country have been diagnosed with type 2 diabetes, which can lead to fatal heart disease and stroke.

It is often associated with being overweight or being inactive.

The latest study, published in PLOS Medicine, used data from 104,168 over-14s in France who were followed from 2009 to 2021.

They were asked about their diet in online questionnaires to find out how many nitrites and nitrates, another similar chemical, they were consuming per day.

Participants were divided into three groups based on how much they ate: 3.3 mg per day or less, about 5.1 mg per day, or 8.6 mg per day or less.

While the top group for nitrites had a significantly higher risk of type 2 diabetes, nitrate consumption had no effect.

https://www.the-sun.com/health/7157504/bacon-type-2-diabetes-risk-experts/ Warning as bacon and sausages ‘increase your risk of silent killer by a third’

Emma James

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