Comments on: Sodium Nitrite: Another Reason to Avoid Processed Meats

By: Robert

Robert — Tue, 03 Nov 2009 04:52:14 +0000

Taken from bottom of her website pages:

“…Junkfood Science is not affiliated with any organization…”

By: bigbill

bigbill — Thu, 17 Sep 2009 14:08:59 +0000

From the pancreatic cancer study linked in this article.

“Increasing intake of dietary nitrite from animal sources was associated with an elevated risk of pancreatic cancer among men and women (highest quartile odds ratios = 2.3, 95% confidence interval: 1.1, 5.1, for men and 3.2, 95% confidence interval: 1.6, 6.4, for women). In contrast, dietary nitrate intake showed an inverse association with risk among women and no association among men.”

So cured meats are linked to pancreatic cancer, but dietary nitrate intake showed no association among men and an inverse association with women? So wouldn’t it be a better conclusion that the people that are eating more cured meats probably aren’t eating clean diets that would be more likely to cause the pancreatic cancer than the nitrates themselves?

And as for the last study for COPD:

“The study shows that the odds of having COPD were 78% higher for people who ate cured meats 14 or more times per week than those who never eat cured meats.”

This seems to show a link between COPD and cured meats. BUT this is the next sentence.

“People who frequently ate cured meats tended not to eat a lot of fish, fruit, or vegetables. They also were more likely to use tobacco than other participants; smoking makes COPD more likely.”

Hmmmm, more likely to smoke and eat diets void of fruits and veggies…which do you really think causes the COPD? Is it the smoking and an all around bad diet, or is it the nitrates?

These studies are inconclusive at best, and showing that the link between nitrates and cancer is complete BS at worst.

By: bigbill

bigbill — Thu, 17 Sep 2009 14:00:00 +0000

I have to also point out that if you look at the studies pointed out in this article stating that nitrates have been linked to cancer seem pretty inconclusive.

From the gastric cancer one:

“In conclusion, dietary modification by reducing salt and salted food intake, as well as by increasing intake of fruit and vitamin C, represents a practical strategy to prevent gastric cancer.”

No mention of nitrates in that conclusion.

From the colon cancer one:

“Of various sources of N-nitroso compounds, intake of smoked and salted fish was significantly (RR = 2.58, 95% CI 1.21-5.51) and intake of cured meat was non-significantly (RR = 1.84, 95% CI 0.98-3.47) associated with risk of colorectal cancer.”

Cured meat was non-significantly associated with it according to this.

The other studies are similarly inconclusive.

If these are the best studies you can find to show that nitrates cause cancer, I have to either say that you were lazy while writing this, or just plain wrong.

By: bigbill

bigbill — Thu, 17 Sep 2009 13:20:45 +0000

Actually Yavor, most of the sausages I see in the grocery stores that are raw are free of nitrates. Just look at the ingredients, and if sodium nitrates are not there, you are good to go.

By: Yavor

Yavor — Fri, 27 Mar 2009 09:28:15 +0000

So sausages are a no-no? Damn…

Should’ve seen it coming – something didn’t feel right with sausages…

By: Vendo

Vendo — Thu, 26 Mar 2009 19:23:44 +0000

“I’d be interested to know if she receives funding”

I love your blog and don’t want to snipe, but it seems to me that the most important point is whether she is right or wrong, not where she gets her money.

We all get our funding somewhere.

By: Danielle T

Danielle T — Thu, 26 Mar 2009 15:59:42 +0000

From what I’ve read here and elsewhere, sodium nitrite is worth avoiding. Bacon is the only processed meat that tempts me. Sometimes I buy the Applegate Farms nitrite-free bacon, but the sugar is a problem for me (fructose intolerance). This product doesn’t have beet juice but it does have evaporated cane juice. It can’t be very much, since 45 of the 60 calories in a serving (2 slices) come from fat and 15 from protein–sugar registers 0 (which means less than .5 gram) on the nutrition label. Still, it’s enough to make my gut react badly if I have more than 2 slices. I find it hard to eat only 2 slices. So sometimes I’ll buy just two slices of “regular” bacon from the deli counter, for my watercress soup. The Applegate Farms stuff is really spendy, too. The hot dogs are good but I stopped buying them because they just don’t keep. Yes, sodium nitrite is useful…but do I really want something in my body with such a shelf life? It’s scary how long some foods go without spoiling. Hot dogs aren’t that tasty anyhow. But bacon IS!

By: 090326 WOD “Annie” « Santa Rosa FD’s Crossfit blog

090326 WOD “Annie” « Santa Rosa FD’s Crossfit blog — Thu, 26 Mar 2009 12:35:40 +0000

[...] “Sodium Nitrite: Another reason to avoid processed meats“, Marks Daily [...]

By: Yum Yucky

Yum Yucky — Thu, 26 Mar 2009 10:03:59 +0000

This is terrible. We’re killing ourselves! I’ve tweaked my diet to make it healthier but I’ve still got work to do. Thank you Mark!

By: Colazee

Colazee — Thu, 26 Mar 2009 08:30:20 +0000

I know Dr Eades is not the least bit concerned by nitrites, also there was a study that beetroot juice reduces BP by forming nitrates in the mouth with saliva, the body tries to elimate these by opening the blood vessels, hence the increased blood flow & reduced BP, this being the case bacon could actually be healthy. Personally i don’t like the idea too much though, my take is, now & then it’s fine, no need to over worry, but for the most part, fresh meat is better.