It’s something millions of us enjoy every morning — that comforting sizzle of bacon in the pan. But behind the smell we love, doctors say there’s a silent danger we’ve ignored for far too long.
Health experts are now urging a ban on most supermarket bacon, warning that a chemical used to preserve it could be linked to over 50,000 cases of bowel cancer. “Consumers deserve clear information,” said food safety professor Denis Corpet. “Most people don’t realise nitrite-cured meats like bacon and ham are in the same carcinogenic category as tobacco and asbestos.”
The warning comes after research found that up to 95% of bacon and ham sold in the UK contain nitrates — chemicals used to keep meat pink and fresh-looking. But inside the body, they can trigger dangerous reactions that may lead to cancer.
“Each year of inaction means more preventable cases, more families suffering,” added Professor Chris Elliott, calling for urgent government action.
Bacon, ham, sausages — they’ve long been staples of British breakfasts. But maybe it’s time to ask: is that extra slice worth the risk? 🥀
Sometimes, the hardest truths are the ones hiding on our own plates.
