A chemical added to bacon is responsible for a 67% increased risk in pancreatic cancer. The conclusions are based on a study that showed that their was a 76% increased risk of pancreatic cancer to people who consume lots of bacon. Though the study did not directly indicate that nitre was the cause of the heightened cancer risk. Nitre also promotes colorectal cancer as it passes through the digestive tract. If it's so dangerous then why do people use it. Well nitre is used to give meat a reddish tone to make it look more fresh. Normally packaged meats would look grayish but with enough nitre added it gives it a nice reddish tone. So if you think about it its not even really necessary.
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