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As with many foods, it is not possible to say that bacon is absolutely safe. Just as we know, for example, milk or potatoes are potentially harmful under some circumstances or for some sensitive people, then we know that bacon could potentially cause cancer. However, at present, there is no evidence that it does.
Bacon, like other cured (or pickled) meats such as ham, corned beef, frankfurters and salami, contain nitrite. Nitrite, and sometimes nitrate, both of which occur naturally, are used to produce the characteristic colour, flavour and texture of these products and also aid their preservation. The use of nitrite and nitrate can, under some circumstances, result in the formation of substances called nitrosamines. Nitrosamines can cause cancer in laboratory animals and they may have the same potential in humans. However, the nitrosamines in bacon occur in much lower levels than the amounts used in tests with laboratory animals and we do not know how low the probability of getting cancer from exposure to these low levels is.
239 days ago | | |
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