More than half of bacon and ham consumers in the UK would support cigarette-style health warnings on processed meats containing nitrites, according to exclusive research commissioned by The Grocer and carried out by The Harris Poll UK in May 2026. The survey included 897 UK adults who eat ham or bacon.
The findings come 10 years after the International Agency for Research on Cancer (IARC), part of the World Health Organization, classified processed meats such as bacon and ham as carcinogenic to humans, placing them in the same category of cancer risk as tobacco and asbestos based on evidence linking regular consumption to increased bowel cancer risk.
The new polling suggests that 55% of respondents would support prominent front-of-pack warnings indicating that nitrite-cured meats may increase cancer risk. Support for stronger measures was also notable, with 46% backing a potential ban on nitrite-cured meat products, while 16% were opposed.
Even if such products became more expensive, the majority of those in favour said they would still support restrictions, suggesting that cost may not be a major barrier to policy acceptance.
Awareness of the health classification remains relatively low, with only 29% of respondents saying they were aware of the WHO-linked findings from the past decade. However, among those who were aware, reported behavioural changes were significant: many said they had reduced their intake of processed meats, switched to nitrite-free alternatives, or removed them from their diet altogether.
Processed meat consumption also remains widespread, with around 58% of respondents reporting that they eat bacon or ham at least once every two weeks, and higher weekly consumption reported among men compared with women.
Health campaigners argue that the findings highlight growing public readiness for clearer communication and stronger regulation around nitrite use in cured meats. However, industry representatives and regulatory bodies continue to emphasise that nitrites play an important role in food safety, particularly in preventing bacterial contamination, and that overall processed meat consumption should still be limited in line with existing public health guidance.
The Food Standards Agency maintains that while processed meat intake is associated with increased cancer risk, choosing nitrite-free products does not eliminate the broader risks associated with high consumption of processed meat.
Zuke, E. and Duncan, G. (2026). Majority back cancer warnings on nitrite-cured meats. The Grocer. https://www.thegrocer.co.uk/news/majority-back-cancer-warnings-on-nitrite-cured-meats/719926.article?utm_source=Daily%20News%20(The%20Grocer)&utm_medium=email&utm_campaign=2026-06-11&c=&cid=DM1280737&bid=1008228316
