Additives
Sodium Nitrite (E250): What It Is and Is It Safe?
Hazardous
Preservative · Curing agent
Primary curing agent in processed meats. Reacts with meat proteins to form nitrosamines - IARC Group 2A probable carcinogens. WHO classifies processed meat as a Group 1 carcinogen.
- Category
- Preservative — Curing agent
- Typically used in
- Bacon, ham, salami, hot dogs, corned beef, smoked fish
- Regulatory status
- Under regulatory review. WHO Group 1 carcinogen link.
- Concerns flagged
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Carcinogenicity concernCardiovascular concernEndocrine disruptionMigraine trigger
Scrannr flags Sodium Nitrite automatically when you scan a barcode.
Sources
Where this comes from
- EFSA (2017) — Re-evaluation of potassium nitrite -E 249- and sodium nitrite -E 250- as food additives https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2017.4786
- IARC (2010) — IARC Monographs Vol. 94 – Ingested Nitrate and Nitrite as food additives (Group 2A) https://publications.iarc.who.int/Book-And-Report-Series/Iarc-Monographs-On-The-Identification-Of-Carcinogenic-Hazards-To-Humans/Ingested-Nitrate-And-Nitrite-And-Cyanobacterial-Peptide-Toxins-2010
- Lescinsky et al. (2024) — Estimated effects of reductions in processed meat consumption on occurrences of type 2 diabetes, cardiovascular disease, colorectal cancer, and mortality in the USA https://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(24)00118-9/fulltext
Products
Products containing Sodium Nitrite
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