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Nitrite and Nitrate Use in Meat Under Study by NAS Panel
A National Academy of Sciences committee urges reducing nitrite use in bacon and meats while researching cancer links and health risks. It recommends stepping back from nitrate except where essential for dry cured products, noting nitrosamines as cancer suspects, while vitamins C and E may block conversion. Meat industry fears higher costs and spoilage.
MENTIONED IN THIS ARTICLE
Warren E. Leary
Washington
National Academy of Sciences
Academy
National Research Council
Council
Agriculture Department
Food and Drug Administration
Maclyn McCarthy
Rockefeller University
McCarthy