France's parliament has approved a bill that calls for a gradual reduction in the use of nitrite in cured meats. The country has ordered a review of the potential health risks of nitrite by the end of June 2022. Nitrite salts are used in cured meats like ham, bacon, and sausages. They extend the shelf life of processed meats and give ham its pink color.
In 2015, the World Health Organization classified processed meat as carcinogenic because curing (adding nitrites or nitrates or by smoking) can form potentially cancer-causing chemicals.