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E250PreservativeElevated concern
Sodium Nitrite
In plain words
The short version
A curing agent used in processed meats to inhibit Clostridium botulinum and preserve color.
Why we flag it
It keeps cured meats pink and, importantly, blocks deadly botulism. The catch: under high heat or in the body it can form nitrosamines, compounds linked to cancer in processed meat. That trade-off is why we flag it.
Safety profile
ADI of 0.07 mg/kg body weight. Under high heat and in the presence of amines, nitrite can form nitrosamines, some of which are carcinogenic. The IARC classifies processed meat as Group 1 carcinogen partly due to this mechanism. Antioxidants like ascorbate are added to inhibit nitrosamine formation.
The detail
Educational information only. Not medical or dietary advice.