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Nitrite(E249 E250)

Level 5 — High concernIn Winter's Dictionary

Nitrite is a preservative — Color fixative and antimicrobial in cured meats; resists growth of C. botulinum spores

Also: Potassium Nitrite, Sodium Nitrite

What it does

Color fixative and antimicrobial in cured meats; resists growth of C. botulinum spores

Where you'll see it

cured meats, bacon, bologna, frankfurters, deviled ham, meat spreads, potted meats, spiced ham, Vienna sausages, certain canned shad and salmon

What the research says

Combines with natural stomach amines to form nitrosamines, powerful cancer-causing additives. Linked to cancer in young laboratory animals in liver and lungs. MIT study linked directly to cancer in 1978. Even very small doses produced tumors analogous to human liver tumors. Vitamin C addition can block nitrosamine formation. Cancer concerns in cured meat are addressed by USDA-required ascorbate addition.

Benefits

Inhibits Clostridium botulinum (botulism prevention)

Regulatory status

  • US FDA: ASP
  • EU: approved
  • Notes: USDA requires vitamin C/sodium ascorbate or erythorbate in curing brine to reduce nitrosamines. Germany banned in 1977 except for fish. NTP 2000 voted sodium nitrite does not cause cancer in male rats/mice

Sources

  • A Consumer's Dictionary of Food Additives (Winter): Nitrite combines with natural stomach and food chemicals (secondary amines) to create nitrosamines, powerful cancer-causing additives