Smoked foods to be tested amid cancer-link fears

Date: 05/06/03

MEPS this week called for tests on smoky bacon flavouring used in foods such as crisps amid fears that it may increase the risk of developing cancer. Studies have found a growing risk of certain types of cancer in countries where there is a high consumption of smoked foods.

But the research has only uncovered an association rather than definitive proof of cause and effect.

The proposed testing will cover all artificially flavoured smoked foods, including ham, fish, barbecue sauces, flame-grilled burgers and snack foods.

Some MEPs claim the move will mean that products such as smoky bacon crisps could be banned. But officials stress that draft legislation from the European Commission does not aim to ban smoke flavourings but to ensure they meet acceptable health standards.

Such flavourings are derived from smoke, which contains certain chemicals that may be harmful. Companies which make smoke flavouring products will have to submit a dossier to the European Food Safety Authority to make sure they meet basic safety standards.

Scientists will then evaluate the data and check that products are safe. The whole process will take about two years during which time the products will remain on the market.

The decision to carry out tests was welcomed by UK Socialist deputy Philip Whitehead who said: "Exactly the same thing is happening to flavourings, colourings and sweeteners which are routinely examined for health and safety reasons.

"The idea that the general process of producing smoke flavouring is in danger of being outlawed is ludicrous."