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E250 additives: a new study confirms their impact on health

Nitrites (E249 potassium nitrite, E250 sodium nitrite) and nitrates (E251 sodium nitrate, E252 potassium nitrate) are used as food additives in the preparation of certain cold cuts: they prevent the development of pathogenic bacteria, extend the preservation of these products or give the pink color to the hams.

But they have a harmful effect on health: they contribute to the formation of other nitrosated compounds such as nitrosamines, which are capable of inducing mutations at the DNA level. For this reason, in 2018 the International Agency for Research on Cancer (IARC) classified meat processed by salting, curing, fermentation, smoking as carcinogenic to humans.

New study suggests connection between nitrite consumption and risk of type 2 diabetes

In July 2022, ANSES (National Agency for Food, Environmental and Occupational Health and Safety) confirmed that the consumption of meat products containing these food additives was indeed associated with a risk of colon cancer. The agency was unable to draw conclusions for other types of cancer (pancreatic, gastric, esophageal, breast, bladder, prostate) due to a lack of sufficient studies.

Today, a study published in the journal PLOS Medicine by Dr. Bernard Srour, epidemiologist and nutritional epidemiology research team (EREN-CRESS, Inserm, INRAE, Université Sorbonne Paris Nord) a link between the consumption of nitrites and the risk of type 2 diabetes Studies (on an animal model or at the cellular level) had already shown that nitrosated compounds could be involved in the development of resistance to insulin, which for example becomes less effective in controlling blood sugar (glycemia).

None of these studies had been conducted on humans, except for one Iranian study of less than 3,000 people. However, in this study, the researchers did not distinguish between nitrites and nitrates from additives and those found in water or food. In fact, nitrites and nitrates are compounds naturally present in certain foods (especially vegetables) as well as in water and soil; certain agricultural and industrial practices can increase their concentration in the foods consumed.

A study based on the NutriNet-Santé cohort, with 100,000 participants

One of the interests of the work published by the French team is to have been able to differentiate the intake of nitrites and nitrates from food and water from the intake of additives. Another interest of the research: the demonstration is based on the NutriNet-Santé cohort, i.e. more than 100,000 participants. Since 2009, these volunteers have occasionally recorded the details of their meals, for example listing the brands of the foods they consume. They also report on their health events, especially the occurrence of new pathologies such as diabetes type 2. Researchers therefore have the perspective necessary to understand the eating behavior that influences the emergence of certain diseases.

asked by Science and the future, Bernard Srour, epidemiologist, specifies: “We were able to compare within the NutriNet-Santé cohort volunteers who are not exposed to nitrites and nitrates at all with others who are highly exposed.”. The results of this work show that dietary exposure to nitrites, regardless of the source (water, food, additive), is associated with the development of type 2 diabetes: this association would be greater for nitrites from additives, and especially E250. Bernard Srour concludes: “In this study, exposure to nitrite additives equivalent to a thin slice of ham per day is associated with a 53% increased risk of developing type 2 diabetes compared to a person who does not eat any charcuterie”.


Infographic by Horia Bahri for Sciences et Avenir.

Considering the presence of nitrites in vegetables and water, one could also wonder: should we stop eating certain vegetables? To this question the epidemiologist objects: “We absolutely must not stop consuming vegetables, sources of fiber and vitamins. The French do not already consume enough of them. Rather, it would be necessary to act at a regulatory level regarding certain agricultural and industrial practices to reduce exposure to nitrite “.

Another result of the study, no association between nitrates and type 2 diabetes. But Bernard Srour specifies: “These two compounds may have different effects. But perhaps with a larger cohort we would have found an association.”

Today, ANSES recommends not exceeding 150 grams of charcuterie and 500 grams of red meat per week. Asked about the need to perhaps review these recommendations in light of the results of the study, the epidemiologist evokes other options for action: “It is very good to give individuals the opportunity to change their eating habits, but it is essential to improve the food supply. For example, to agree to sell charcuterie products with a lower concentration of nitrites, but which last less time.”. For him, the ball is in the court of the political decision-makers, who must encourage the producers to find solutions to reduce the population’s exposure to nitrite.

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