Additives in bacon, sausage, and other processed meats may be associated with an increased risk of developing type 2 diabetes, according to a large study completed in France.
Using data from 104,168 participants, researchers Relationship between food intake and diabetes riskaccording to a study published Jan. 17 in the journal PLOS Medicine.
as part of the studyparticipants self-reported diet and medical history, lifestyle choices, and sociodemographic information.
Researchers affiliated with the Institute of Nutrition in the Sorbonne, Paris, found that participants who reported high levels of nitrites in food additives were at increased risk of developing type 2 diabetes.
“This is the first large cohort study to suggest a direct link between additive-derived nitrites and type 2 diabetes risk,” the authors wrote in a news release.
The link applies to all processed meats that contain nitrites, including pink ham, sausage and bacon, Dr. Bernard Thruhl, one of the study’s co-authors, told McClatchy News.
Nitrite is a natural compound that is ubiquitous in the environment and found in plant-based foods. It’s also used in certain fertilizers and meat processing “for microbiological purposes to extend shelf life and prevent pork-related botulism,” Srour said.
Meat processing companies are already Removes nitrates under pressure According to a study published in the journal Antioxidants, nitrites from the curing process due to the potential cancer risk posed by the compound.
Additionally, aside from nitrites, a diet high in processed meats has long been associated with Myriad Other Health Risksincluding cardiovascular disease and all-cause mortality, according to research published in Diabetes Care.
Studies show that replacing meat-heavy diets with plant-based foods, poultry, and seafood “may reduce the risk of chronic disease and premature death.”
https://www.bnd.com/news/nation-world/world/article271375977.html New study reveals that nitrites contained in bacon, sausage are related to diabetes