FSA responds to experts’ criticism over its review of nitrites in processed meat

The Food Standards Agency (FSA) has issued a response to an article published today in New Food in which Professors Chris Elliott and Brian Green questioned whether the Agency’s recent review into the safety of nitrates and nitrites in processed meat met the standards of evidence-based policymaking.

In their article, the authors, who are members of the Coalition Against Nitrites, argued that the FSA’s “rapid review” lacked the depth and transparency seen in comparable evaluations by the European Food Safety Authority (EFSA).

They suggested that the Agency’s approach risked downplaying potential health risks associated with nitrites and could undermine public confidence in food safety regulation.

FSA response

In response to these concerns, Professor Rick Mumford, Acting Chief Scientific Adviser at the FSA, defended the review, saying it had been independently scrutinised and reflects the current state of scientific knowledge on the issue.

Professor Mumford added:

We know that processed meat increases the risk of cancer, but the exact cause of these risks remains unclear. We commissioned this rapid review to look specifically at human studies and new science published since EFSA’s work on nitrates carried out in 2017 and 2023.

Our review, which is part of ongoing wider FSA work on hazards and risks in the food chain, was scrutinised by the independent Committee on Toxicity (COT), and was conducted by a team including scientists experienced in this type of evidence assessment.

Nitrates and nitrites occur widely in our diets naturally, and in terms of additives, we already have clear maximum levels. The review looked at the available evidence in depth, including international assessments, and the conclusions reflect the current state of scientific knowledge on this issue.

There is no evidence that removing nitrates or nitrites makes processed meat safer. Our advice is simple: to reduce health risks, it’s best to limit your consumption of all processed meats.”

The FSA has previously stated that it supports NHS guidance recommending that people who eat more than 90g of red or processed meat per day reduce their intake to 70g.

You can find the minutes from the Committee on Toxicity (COT) meeting, where this review was presented and discussed, on the FSA website under Item 6 of the session held on 25 March 2025.

This statement has been published in full as provided by the FSA.