Shoppers Are Turning to “Nitrite-Free” Bacon. Is It Actually Healthier?

The Trend: British shoppers are suddenly piling their carts with bacon labeled “made without nitrites.” These curing chemicals keep dangerous bacteria in check and give bacon its pink color, but some believe they’re also a threat to health. So much so, that spending on nitrite-free bacon hit £34.8 million this year (up 11.4%), even as regular bacon sales have dipped. One supermarket chain even reported that sales of its nitrite-free range have jumped more than 34%.

What People Are Saying: The worry driving the trend is that these curing chemicals can help form nitrosamines, many of which can cause cancer. The WHO’s cancer agency already classifies processed meat as a Group 1 carcinogen, and eating about 50 grams a day (roughly two slices of bacon) is linked to a higher risk of colorectal cancer. However, there’s not enough evidence to say nitrite-free processed meat is any safer, and no single ingredient has been identified as the cancer culprit.

What to Know: Since nitrite-free bacon is still processed meat, your best bet is simply eating less of it. The UK’s National Health Service (NHS) suggests heavy meat eaters cut red and processed meat to 70 grams a day or less.