French parliament has approved a bill that aims to gradually reduce the use of nitrite in cured meats and has ordered a review of the potential health risks by the end of June.
Nitrite salts are widely used in cured meats such as ham, bacon and sausages, extend the shelf life of processed meats and give boiled ham its pink colour.classified processed meat as carcinogenic because curing - by adding nitrates or nitrites or by smoking - can lead to the formation of potentially cancer-causing chemicals.
Implementation of the new law would fall to a new government following presidential elections in April. Fabien Castanier, director of cured meat industry federation FICT, said his group welcomed the fact that any decision would be based on a scientific report.
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