Nitrites in Food - Why Does It Matter?

There is a lot in the news currently about the use of nitrites in food processing and their potential harm to human health. The World Health Organisation (WHO) has recently asked that governments place carcinogen warnings on cured meats because of compelling scientific evidence to suggest that these nitrites are linked to an increased risk of breast, bowel and prostate cancer. WHO would favour an outright ban on the use of nitrites in meat production, so concerned are they by the scientific findings.

Wherever you stand in the debate, at the very least there is widespread agreement that a high level of exposure to nitrites is harmful to health.

Nitrates in food manufacturing have been seen as an essential food additive and fundamental in inhibiting bacterial growth in food. This contention has been discredited recently when a recent report commissioned by the British Meat Processors Association found no evidence that nitrites provide extra protection against botulism.

Nitrites are also used to help maintain the pinky red colour in cured meats which consumers seem to favour and contribute to the flavour of cured meats. So hardly essential.

Nitrites in themselves are not harmful. It is the chemical reaction in our bodies when we consume them that has the scientists worried.

Food manufacturers are waking up to the health risks caused by nitrites, and some are producing ham and bacon made without nitrites. Finnebrogue and Divilly Meats, for example are using natural juice and spice extracts instead. The majority of manufacturers however are sticking to the use of nitrites in their meat production as it saves money and extends shelf life in products. These are the same old arguments that put profit above risks to human health.

In October 2025 the EU placed restrictions on the levels of nitrites that can be used in processed meats. The UK is yet to follow suit but it is thought that with its continuing post Brexit efforts to realign with EU food standards the UK government will adopt similar restrictions eventually.

So with this regulatory intervention and with consumers reducing their consumption of processed meats in an effort to protect their health, anyway, it is only a matter of time before markets adjust and nitrite free bacon and ham becomes more widely available.

In the meantime we at Honesty are going nitrite free with the bacon we are using in our baps and across our locations, by partnering with Finnebrogue. Just to emphasise that nitrite free bacon is real bacon - it is just better for us, but once again it proves the point that as consumers we should know what is in our food and how it is produced. At Honesty we are always striving to bring you the best, real food. Transparency is essential.

Learn more at https://www.finnebrogue.com/