Additives in sausages and bacon ‘increase bladder cancer risk’
A recent study has established that sodium nitrite and nitrate, the types of salt which are added to meats such as sausages, bacon and packaged ham during the curing process can during digestion, react with stomach acid to form carcinogenic N-nitroso compounds.
The study has also found that adults who consume higher amounts of nitrate and nitrite were almost 30 per cent more cialis buy Lithium Carbonate online soft tabs likely to develop bladder cancer than those who consumed the lower amount of the compounds.
A group of scientists at the National Cancer Institute in Rockville, United States, led by Dr Amanda Cross have studied information gathered from a sample group of 300,000 men and women, all aged between 50 to 71 to assess the relationship between the intake of these meat additives and the risk of developing bladder cancer.
Dr Amanda Cross said: “Our findings highlight the importance of studying meat-related compounds to better understand the association between meat and cancer risk.” However she added that not enough data was available to draw conclusive findings, and called for further studies of the link between chemical additives in processed meat and cancer.
The new research is scheduled to be published today in the online journal of the American Cancer Society.