Sausages and bacon up bladder cancer risk by 30%

Additives in processed meat such as sausages and bacon could increase risk of bladder cancer by 30%, says a new study.

Salts like sodium nitrite and nitrate in these foods can react with stomach acid to form cancerous products during digestion.

Scientists at the National Cancer Institute in Rockville, United States assessed the relationship between the intake of the meat additives and the risk of developing bladder cancer.

According to the Telegraph, Dr Amanda Cross, who led the study, said that not enough data was available to draw conclusive findings, and called for further studies.

A few other studies have already proven a link between meat and cancer of the bladder and bowels.

The new research is to be published today in the online journal of the American Cancer Society.