The Food Standards Agency has stood by its opinion that there is “no evidence” that removing nitrites makes processed meat safer.
Coalition Against Nitrites, which campaigns for the removal of nitrites from processed meats, wrote to Health Secretary Wes Streeting calling for urgent action against the use of nitrites.
Specifically, the organisation requested that the Government:
- Mandate clear front-of-pack warnings on nitrite-cured products that communicate cancer risk to consumers and parents.
- Fund and incentivise research and industry transition to “safer” curing methods and nitrite alternatives, including technical support for small and medium-sized producers.
- Commit to a long-term plan to phase out nitrite use in processed meats sold in the UK, backed by regulatory measures to ensure compliance.
The letter read: “It is concerning that no satisfactory action has been taken on nitrites in processed meats, nor a commitment from the UK Government to follow new lower limits, which come into force this month across the European Union.
“Further delay will consign avoidable cancers to future patients and their families. Scientific evidence and public health ethics demand transparency and action. We stand ready to support your Department with evidence briefings, technical advice and implementation planning.”
The letter comes as October 2025 marks 10 years since the World Health Organisation classified processed meat as a Group 1 carcinogen, which the Coalition said places nitrite-cured products like bacon and ham in the same category as tobacco and asbestos.
In a meeting with the Coalition Against Nitrites, the Food Standards Agency (FSA) stood by its position that there is “no evidence that removing nitrites makes processed meat safer”.
Professor Rick Mumford, Acting Chief Scientific Advisor for the FSA said: “There is clear evidence, including from the World Health Organisation, that eating too much processed meat increases the risk of bowel cancer and other illnesses. This is why the NHS advises that people who eat more than 90g of red or processed meat a day should cut down to no more than 70g. The FSA fully supports this advice.
“The increased health risks apply to processed meat overall, not specifically to nitrates or nitrites used in processing. The exact cause of these risks remains unclear and is likely very complex, potentially also relating to cooking methods or other factors involved in meat processing. There is no evidence that removing nitrates or nitrites makes processed meat safer.
“Our advice is simple: to reduce health risks, it’s best to limit your consumption of all processed meats.”
BMPA observes reduction in nitrite use in Britain
However, David Lindars, technical operations director at the British Meat Processors Association (BMPA), explained the “massive improvements” in reducing nitrites that have been achieved by the British meat industry: “Working with the latest scientific research, our producers have, over the last four years, been implementing new methods to get nitrite use as low as possible without jeopardising public health.
“In fact, BMPA members have achieved up to a two-thirds reduction in the need for nitrite use in products, which is well below the FSA limits.”
Lindars continued: “While nitrites play an important role in food safety, the ultimate decision on the amount used in different curing recipes rests not with the processors, but with the product brand owners. Competing brands commission their own-label recipes which can be quite varied.”
