Dry-Cured Ham
Dry-cured ham is a processed meat. IARC classifies processed meat as Group 1 carcinogenic to humans, based on sufficient evidence for colorectal cancer.
What it is
Dry-cured ham is pork leg cured with salt and often nitrite/nitrate, then air-dried for an extended period (e.g., prosciutto, jamon serrano, country ham).
Ready-to-eat cured meat used as a protein and flavoring component.
Why it's flagged
- Whole-food ingredient — nitrite captured separately when present.
- IARC Group 1 carcinogen (processed meat)
- high sodium
- nitrite/nitrate-derived nitrosamines
What regulators actually say
"The consumption of processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer."
"The Panel established an ADI of 0.07 mg nitrite ion/kg body weight per day for sodium nitrite (E 250) ... exposure to nitrites from food may exceed the ADI in some scenarios."
Regulatory status
United States — FDA
Regulated by USDA-FSIS; sodium nitrite use governed by 9 CFR 424.21
European Union — EFSA
Processed meat; nitrites (E249/E250) ADI revised by EFSA in 2017
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