French health authorities have confirmed a link between charcuterie and colon cancer. Health authorities have confirmed the nitrates added to processed meat can cause colon cancer. The nitrates are added to improve the shelf life and flavor of the meats, as well as help give pork-based products their pink hue. The news is a major blow to France’s once-cherished cold meat sector. The national food body Anses has recommended reducing the consumption of cold cuts. Anses said that reducing nitrates would result in increased risks of serious illnesses such as botulism, listeria, or salmonella. However, these dangers could be managed with shorter best-before dates and modified manufacturing processes. France is currently one of the world’s biggest producers of cold-cut meats, known as charcuterie.