New research by scientists in Korea has renewed fears over the health risks of eating large amounts of processed meats, reports the Daily Mail.
According to the scientists from Seoul National University, inorganic phosphate salts — a common additive in ham and bacon used to alter the texture and flavour of processed meats — could be fuelling the growth of certain types of cancer.
In experiments involving laboratory mice, the Korean scientists were able to show that the additives increased the size of tumours in mice who had been bred to be vulnerable to lung cancer.
The same chemicals are also added to bread, cakes and cheeses. The Mail speculates that the research will increase concerns that additives used to boost food industry profits could be contributing to cancer rates.
Kath Dalmeny of the pressure group Sustain told the paper there was growing evidence that processed meats increased the risk of cancer: 'A major study has linked red meats - and particularly processed meats with high levels of saturated fats such as bacon and salami - to bowel cancer.'
According to the scientists from Seoul National University, inorganic phosphate salts — a common additive in ham and bacon used to alter the texture and flavour of processed meats — could be fuelling the growth of certain types of cancer.
In experiments involving laboratory mice, the Korean scientists were able to show that the additives increased the size of tumours in mice who had been bred to be vulnerable to lung cancer.
The same chemicals are also added to bread, cakes and cheeses. The Mail speculates that the research will increase concerns that additives used to boost food industry profits could be contributing to cancer rates.
Kath Dalmeny of the pressure group Sustain told the paper there was growing evidence that processed meats increased the risk of cancer: 'A major study has linked red meats - and particularly processed meats with high levels of saturated fats such as bacon and salami - to bowel cancer.'
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