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"Esiste un'associazione tra il rischio di cancro del colon-retto e l'esposizione a nitrati e nitriti", in particolare attraverso la carne lavorata. Lo afferma martedì l'Agenzia nazionale francese per la sicurezza alimentare (Anses) che raccomanda di limitarne l'assunzione.
L'Anses afferma che l'analisi dei dati delle pubblicazioni scientifiche sull'argomento "si unisce alla classificazione dell'Agenzia internazionale per la ricerca sul cancro (IARC)" che nel 2015 ha classificato la carne lavorata, compresi gli affettati, come cancerogena (categoria 1). I nitriti ingeriti sono considerati probabili cancerogeni (categoria 2A).
Questi additivi sono usati per prolungare la durata di conservazione dei prodotti e prevenire lo sviluppo di batteri patogeni che causano in particolare il botulismo. Inoltre, sono utilizzati per conferire al prosciutto il suo colore rosa, che è naturalmente grigio.
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