Nutrition Facts

Do nitrites in processed meats have any link to cancer?

There are no studies that show a causal link between processed meats and cancer. Nitrite formation is not unique to processed meat. In fact, 95% of nitrates (a precursor to nitrites) come from vegetables and our own saliva. Nitrite is a safe compound approved by the U.S. Department of Agriculture (USDA) for the important purpose of food safety.

• Iron: Getting enough iron is a problem for some women, especially women of child-bearing age. Heme iron (found in meat) is absorbed more readily than nonheme iron (found in plant-based foods). Thus, anyone who avoids meat without the help of their health professional may increase their risk of iron-deficiency anemia.
• Magnesium: Important for the normal function of many enzymes (catalysts for the body’s chemical reactors), glucose and muscle action.
• Phosphorous: Strengthens bones and generates energy in cells.
• Potasium: This mineral, also known as an electrolyte, plays a major role in water balance and helps maintain normal blood pressure.
• Zinc: A component of more than 70 enzymes, zinc is a key player in energy metabolism and the immune system.
• Thiamin: Without this key vitamin, metabolism of carbohydrate, protein and fat would be significantly compromised. Animal protein is one of the best sources of this nutrient, and among the choices, pork is tops.
• Riboflavin: Next to milk, there are few foods that have as much riboflavin per serving as pork. Riboflavin has an important role in the release of energy from foods.
• Niacin: Important for the normal function of many enzymes in the body and involved in the metabolism of sugars and fatty acids.
• Vitamin B12: Helps build red blood cells and metabolize carbohydrates and fats.
• Vitamin B6: Important for the normal function of enzymes and co-enzymes, which are needed to metabolize protein, carbohydrates and fats.