• Nitrites and nitrates are additives found mainly in cured meats and processed meats, used to combat bacteria and maintain an appealing appearance.
• Once ingested, these substances can be converted into nitrosamines, which are potentially carcinogenic.
• To protect the health of citizens, the European Commission has lowered the limits for the use of nitrites and nitrates in food products.

The nitrites and nitrates present in food must be reduced: this is the conclusion of a regulation adopted on 6 October by the European Commission that reduces by approximately 20 per cent the limits on the use of these food additives. The measure forms part of the Europe's Beating Cancer Plan, whose central objective is the protection of the health of European citizens: nitrites and nitrates are, in fact, substances that, once introduced into the body, can be converted into potentially carcinogenic nitrosamines.

New limits for nitrites and nitrates in food

The new limits for nitrites and nitrates are the result of an assessment by Efsa, the European Food Safety Authority, and were approved unanimously by the member states. "By setting new limits for these additives in food, we are taking another step towards food safety and delivering another important action under the cancer plan in Europe," said the responsible commissioner Stella Kyriakides. "I call on the food industry to swiftly apply the new rules." In this regard, companies will have two years to adapt to the new limits.

Nitrites and nitrates: what they are, where they are found and how to limit them

On food product labels, nitrates are indicated by the codes E251 and E252, while nitrites are indicated by the codes E249 and E250. These are additives found very frequently in cured meats and processed meats, serving two main functions: protecting against pathogenic bacteria, such as Listeria, Salmonella and Clostridia, and maintaining a vivid red colour. Several studies have, however, demonstrated a health risk associated with the consumption of these substances: once ingested, nitrites and nitrates are in fact converted into nitrosamines, which are potentially carcinogenic. With the new restrictions set out by the European Commission, the limits will nonetheless ensure food safety, while helping to reduce the risk of cancer.

There are several solutions for reducing the use of additives: for cooked ham, for example, a shorter expiry date should be indicated, while for cured ham, greater controls on temperature and salting during production would be required. In the meantime, to limit exposure to nitrates and nitrites, as suggested by Anses, the French food safety agency, consumption of cured meats — which account for 50 per cent of exposure to these additives — should be kept to a maximum of 150 grams per week.