Britain’s fry-ups are to become healthier following a scientific breakthrough which has cut the cancer risk of bacon.

For the first time food scientists have managed to produced bacon that does not include nitrites from vegetables or curing agents.

The World Health Organisation (WHO) currently classifies bacon cured with nitrites in the same category as asbestos and smoking, because the chemicals produce carcinogenic nitrosamines when ingested.

They have estimated that around 34,000 bowel and colon cancer deaths each year are directly attributable to diets which are high in processed meat.

The WHO has also calculated that eating two rashers of nitrite-cured bacon per day increases the risk of contracting bowel cancer by 18 per cent.

But now British meat manufacturers Finnebrogue have worked with Spanish chemists to produce the first nitrate-free bacon, called Naked Bacon, which will be available in supermarkets from January.