Smokers better off with bacon

Press, 21 July 1988, Page 37

Smokers better off with bacon

PA Wellington Cigarette smokers may consume 250 times more cancer-linked nitrosamines than the five parts per billion permitted in United States beer and bacon, according to the Auckland-based Cancer Society researcher, Dr Lynnette Ferguson. Dr Ferguson was addressing the Action on Health and Smoking conference in Wellington. Nitrosamines result from chemical reactions between nitrites and amines, and are found in food and tobacco products. They may also be formed in the body after products containing nitrites and amines are consumed.

Among the cancer-caus-ing agents (carcinogens) identified ■ in cigarette smoke, nitrosamines seemed to be one of the most important connected with the development of lung cancer, Dr Ferguson said.

More than 3800 different compounds had been identified in cigarette smoke, of which 99 thought to be the most likely hazards had been studied in detail. At least 42 of these were found to be carcinogens or to play a part in causing cancer, she said.

Laboratory experiments had shown in considerable detail how nitrosamines could cause cancer, particularly lung cancer. But other carcinogens such as formaldehyde, crotonaldehyde and acetaldehyde might also be involved, she said. Other classes of chemicals might be responsible for cancers in other organs.

Cigarettes with lower levels of nitrosamines could be produced by using tobacco low in nitrates, using different curing processes or by eliminating stems and ribs from the tobacco leaf. But such measures did not result in a “safe” cigarette, Dr Ferguson said.