It is recommended to eliminate nitrites from processed meats, as these preservatives promote the formation of nitrosamines, which are carcinogenic compounds.

noli's read

The link between processed meats and health risks is a widely studied topic. The World Health Organization (WHO/IARC) classifies the consumption of processed meat as "carcinogenic to humans" (Group 1), specifically highlighting the role of N-nitroso compounds formed from nitrites. The study on mice mentioned by Rhonda Patrick illustrates a plausible biological mechanism: added nitrites can indeed react with proteins in meat to create nitrosamines, substances whose toxicity is recognized in animal models (experimental studies). However, it is important to note that directly transposing a 75% tumor rate in mice to humans is complex, as our metabolism and exposure levels differ. While the scientific consensus validates the risk associated with high consumption of processed meats, current research is now focusing on reducing nitrite levels rather than their total elimination, as they also protect against dangerous bacteria such as Clostridium botulinum. In summary, the advice is well-supported by toxicology, but the direct correlation between the ingestion of nitrites alone and tumor development in humans remains an area where nuance is required.

the sources

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