Inability to tackle the link between meat and cancer is a "breach of duty" on the part of the government, says a renowned scientist

One of the leading scientists behind a report showing the link between meat and cancer has accused the government of a "breach of duty" as to its response to the findings.

Research suggests that nitrites in processed meats such as ham and bacon lead to the production of substances that can cause cancer of the intestine.

But according to French researcher Denis Corpet, a French researcher, the response of British and European politicians to the evidence presented in a study by the World Health Organization (WHO) highlighting these concerns is "unsatisfactory".

In a letter to Health Secretary Matt Hanbad and the European Commissioner for Health and Food Safety, he urged officials to reduce nitrites in meat.

The 2015 WHO report concluded that it was a group 1 carcinogen, which could cause 34,000 additional cancer deaths worldwide each year. This could amount to 6,600 cases of intestinal cancer in the UK each year.

“The failure of governments globally to engage on this public health scandal is nothing less than a dereliction of duty – both in regards to the number of cancer cases that could be avoided by ridding nitrites from processed meats – and in the potential to reduce the strain on increasingly stretched and underfunded public health services,” Professor Corpet wrote.

In December, a group of leading politicians and scientists called for an awareness campaign to raise public awareness of the risk posed by chemicals.

Professor Corpet, co-author of the WHO report, endorsed their call, adding that emphasis should be placed on raising awareness of the risks of cooked ham because of its popularity with Pupils.

"It is certainly the responsibility of your administrations to educate parents about the risks of ham in their children's lunchbox – and to facilitate the growth of a safe program for nitrites," he said. he writes.

However, the Food Standards Agency (FSA) said nitrites are used as preservatives in certain meat products and legislation ensures they are kept at their lowest possible level.

The chemicals are added to food as preservatives to prevent the growth of harmful bacteria such as Clostridium botulinum, which can be life-threatening.

“The strict legislation we have in place ensures that levels of use are kept under review, and are at the lowest possible level to perform their required function,” said an FSA spokesperson.

"In 2017, the European Food Safety Authority rebadessed their safety and concluded that, in the worst case, the exposure is within safe limits for all population groups, at the same time. exception of a slight overshoot in children whose diet is rich in all foods containing these additives.

"We continue to monitor developments, including the committee of international experts working on a comprehensive review of global consumption."

Emma Shields, from Cancer Research UK, said nitrites were just one of the ways in which meat could increase cancer risk, with others including smoking and cooking products at high temperatures.

“Instead of scanning through every ingredient on the packet it’s much easier to simply cut down on the amount of processed meat you’re eating,” she said.

Responding to the letter, a Department of Health and Social Care spokesperson said: “We are committed to ensuring that all food products are as safe as possible.

“We take advice from a range of expert agencies, who badure us that red and processed meat, whether produced with the use of nitrites and nitrates or without, can form part of varied and balanced diet when consumed within current NHS guidelines and alongside other healthy lifestyle choices.”

Additional reporting by PA.