Smoked Cured Ham
Processed cured meat classified by IARC as Group 1 carcinogen (sufficient evidence for colorectal cancer in humans). Cured with sodium nitrite/nitrate which form N-nitroso compounds.
What it is
Pork leg/shoulder cured (typically with sodium nitrite/nitrate and salt) and smoked.
Ready-to-eat or further-cooked processed meat product.
Why it's flagged
- Whole-food ingredient — nitrite captured separately when present.
- IARC Group 1 carcinogen (processed meat)
- sodium nitrite/nitrate cured meat
- PAHs from smoking
- high sodium
What regulators actually say
"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."
"Cured ham contains sodium nitrite or potassium nitrate as preservatives, which limits the growth of Clostridium botulinum but may form nitrosamines."
"EFSA reaffirmed safe levels for nitrites and nitrates added to food, but flagged exposure concerns where dietary patterns include high cured-meat consumption."
Regulatory status
United States — FDA
Regulated by USDA-FSIS; nitrite/nitrate use limited per 9 CFR 424.21.
European Union — EFSA
Permitted with nitrite/nitrate limits per EU Regulation 1333/2008; reduced maximum levels effective 2025-2026.
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