What are the primary uses of sodium nitrate in food preservation. How does sodium nitrate affect human health. What are the natural alternatives to sodium nitrate in food products. Is sodium nitrate safe for consumption in regulated amounts. How do nitrates convert to nitrosamines in the body. What role does nitric oxide play in cardiovascular health. Are organic nitrate-free products truly free of nitrates.

The Role of Sodium Nitrate in Food Preservation

Sodium nitrate, along with its close relative sodium nitrite, is a widely used preservative in the food industry. These additives play a crucial role in maintaining the quality and safety of various food products, particularly processed meats. But what exactly does sodium nitrate do?

• Extends shelf life of food products
• Preserves flavor
• Maintains color, especially the pink hue in cured meats
• Prevents bacterial growth, particularly Clostridium botulinum

Despite its widespread use, sodium nitrate has come under scrutiny due to potential health concerns. This has led to a surge in products marketed as “nitrate-free” or “uncured.” However, the reality behind these labels is more complex than it may seem at first glance.

The Chemistry of Nitrates in the Human Body

To understand the effects of sodium nitrate on human health, it’s essential to explore how our bodies process this compound. When we consume nitrates, our body converts them into nitrites, which then transform into either nitric oxide or nitrosamines.

Nitric Oxide: The Heart-Healthy Molecule

Nitric oxide plays a vital role in cardiovascular health. This molecule, derived from nitrates and nitrites, offers several benefits:

• Protects against cardiovascular disease
• Lowers blood pressure
• Improves blood flow

Interestingly, most of the nitrates in our diet come from vegetables, not processed meats. In fact, approximately 85% of dietary nitrates are derived from plant sources. This is one reason why a vegetable-rich diet is often associated with better heart health.

Nitrosamines: The Controversial Compound

While nitric oxide offers health benefits, nitrosamines are a cause for concern. These compounds are classified as carcinogens, meaning they have the potential to cause cancer. Nitrosamines can form when nitrites combine with certain amines, which are present in many foods.

The formation of nitrosamines is at the heart of the controversy surrounding sodium nitrate in food. However, it’s important to note that nitrosamines are found in many environmental sources, not just in food preservatives.

Sodium Nitrate in Processed Meats: Regulations and Alternatives

The use of sodium nitrate in processed meats is strictly regulated by food safety authorities. In the United States, the USDA sets specific limits on the amount of sodium nitrate that can be added to different meat products. These limits are expressed in parts per million (ppm) and vary depending on the type of meat:

• Bacon: 120 ppm or 0.012%
• Dry-cured bacon: 200 ppm or 0.02%
• Cured sausage: 156 ppm or 0.0156%
• Brine cured ham or pastrami: 200 ppm or 0.02%
• Dry-cured meat product: 625 ppm or 0.0625%

In response to consumer concerns, many food manufacturers have turned to natural alternatives to sodium nitrate. The most common of these is celery powder, which is high in naturally occurring nitrates.

The Celery Powder Conundrum

Products labeled as “uncured” or “no nitrates added” often use celery powder as a preservative. While this allows manufacturers to claim their products are free from artificial preservatives, it doesn’t necessarily mean these foods contain less nitrate. In fact, the amount of nitrate residue in products using natural sources can be up to 10 times higher than in traditionally cured products.

Other natural sources of nitrates used in food preservation include:

• Carrot juice or powder
• Beet juice or powder
• Spinach powder

These natural derivatives create nitrates that inhibit bacterial growth in a manner similar to sodium nitrate. However, it’s important to note that the USDA does not regulate these natural sources in the same way it regulates chemically processed sodium nitrate.

The Health Debate: Is Sodium Nitrate Safe?

The safety of sodium nitrate has been a topic of debate in the scientific community. While some studies have linked high consumption of processed meats (which often contain sodium nitrate) to an increased risk of certain health conditions, the evidence is not conclusive enough to definitively label sodium nitrate as unsafe.

In 2015, the World Health Organization (WHO) classified processed meats as carcinogenic, largely due to concerns about nitrates and nitrites potentially forming cancer-causing compounds. However, it’s important to note that this classification was based on the overall health effects of processed meats, not solely on the presence of nitrates.

Balancing Risks and Benefits

When considering the safety of sodium nitrate, it’s crucial to remember that nitrates play an important role in human health. Like many other compounds essential to our bodies, the key lies in moderation and source. Here are some points to consider:

• Nitrates are necessary for cardiovascular health
• Most dietary nitrates come from vegetables, not processed meats
• Vegetables provide additional nutrients that may help prevent the formation of harmful nitrosamines
• The overall nutritional profile of the food source matters more than the presence of nitrates alone

Natural Sources of Nitrates: Vegetables vs. Processed Meats

While much of the concern about nitrates focuses on processed meats, it’s important to recognize that vegetables are actually the primary source of dietary nitrates for most people. This raises an important question: Are all nitrates created equal?

The Vegetable Advantage

Nitrates from vegetable sources offer several advantages over those from processed meats:

• Vegetables contain antioxidants and other compounds that may help prevent the formation of harmful nitrosamines
• Plant-based nitrates are accompanied by fiber, vitamins, and other beneficial nutrients
• A diet rich in vegetables is associated with numerous health benefits, including reduced risk of heart disease and certain cancers

Vegetables particularly high in nitrates include:

1. Leafy greens (spinach, arugula, lettuce)
2. Beets
3. Celery
4. Carrots
5. Radishes

The Processed Meat Dilemma

While processed meats do contain nitrates, they also come with other potential health concerns:

• High in saturated fat
• Often high in sodium
• May contain other additives and preservatives
• Lack the beneficial nutrients found in vegetables

This suggests that the overall nutritional profile of processed meats, rather than just their nitrate content, may be responsible for their association with certain health risks.

Nitrates and Cardiovascular Health: The Nitric Oxide Connection

One of the most intriguing aspects of nitrates in the human body is their conversion to nitric oxide, a molecule that plays a crucial role in cardiovascular health. Understanding this process can help shed light on why not all nitrate sources are created equal.

The Nitrate-Nitrite-Nitric Oxide Pathway

When we consume nitrates, the following process occurs:

1. Nitrates are converted to nitrites in the mouth by oral bacteria
2. Nitrites are then absorbed in the stomach and small intestine
3. In the blood vessels, nitrites are converted to nitric oxide

Nitric oxide is a potent vasodilator, meaning it helps blood vessels relax and expand. This action has several beneficial effects on cardiovascular health:

• Lowers blood pressure
• Improves blood flow
• Reduces the risk of blood clots
• May help prevent atherosclerosis (hardening of the arteries)

Dietary Sources and Cardiovascular Benefits

Given the potential cardiovascular benefits of nitric oxide, it’s worth considering how different dietary sources of nitrates might affect heart health. Studies have shown that diets rich in nitrate-containing vegetables can lead to improvements in blood pressure and overall cardiovascular function.

For example, the DASH (Dietary Approaches to Stop Hypertension) diet, which is high in vegetables and fruits, has been shown to significantly lower blood pressure. While this effect is likely due to multiple factors, the high nitrate content of the diet may play a role.

Nitrates and Cancer Risk: Separating Fact from Fiction

The potential link between nitrates and cancer risk has been a subject of ongoing research and debate. While some studies have suggested a connection, particularly with processed meats, the relationship is complex and not fully understood.

The Nitrosamine Hypothesis

The primary concern regarding nitrates and cancer risk revolves around the formation of nitrosamines. These compounds can form when nitrites react with certain amines, which are present in many foods. Nitrosamines have been shown to be carcinogenic in animal studies.

However, it’s important to note that:

• The human body has mechanisms to inhibit nitrosamine formation
• The presence of vitamin C and other antioxidants can help prevent nitrosamine formation
• The overall diet and lifestyle factors play a significant role in cancer risk

Epidemiological Studies and Their Limitations

Many studies linking processed meat consumption to increased cancer risk, particularly colorectal cancer, have been epidemiological in nature. While these studies can show associations, they cannot prove causation. Some limitations of these studies include:

• Difficulty in isolating the effects of nitrates from other components of processed meats
• Potential confounding factors, such as overall diet quality and lifestyle habits
• Variations in individual susceptibility to potential carcinogens

It’s crucial to interpret these studies in the context of overall dietary patterns and lifestyle factors, rather than focusing solely on nitrate intake.

Practical Considerations: Balancing Nitrate Intake in Your Diet

Given the complex nature of nitrates in our diet and their potential health effects, how can consumers make informed choices? Here are some practical considerations:

Emphasize Vegetable Sources of Nitrates

Prioritizing vegetable sources of nitrates offers several advantages:

• Provides nitrates along with beneficial nutrients and antioxidants
• Supports overall heart health and may reduce cancer risk
• Aligns with general dietary recommendations for increased vegetable consumption

Moderate Processed Meat Consumption

While it’s not necessary to completely eliminate processed meats, moderation is key:

• Limit intake of bacon, sausages, and deli meats
• Choose fresh, unprocessed meats more often
• When consuming processed meats, pair them with foods high in vitamin C to help inhibit nitrosamine formation

Be Informed About Product Labels

Understanding food labels can help you make more informed choices:

• “Uncured” or “No nitrates added” doesn’t necessarily mean nitrate-free
• Look for products that use natural preservatives like celery powder in moderation
• Consider the overall nutritional profile of the product, not just its nitrate content

Focus on a Balanced, Nutrient-Rich Diet

Rather than fixating on a single nutrient or compound, aim for a balanced diet:

• Emphasize a variety of fruits and vegetables
• Include lean proteins, whole grains, and healthy fats
• Stay hydrated with water and other healthy beverages

By focusing on overall dietary patterns rather than individual components, you can help ensure that your nitrate intake supports your health rather than potentially compromising it.

Future Directions: Research and Regulatory Considerations

As our understanding of nitrates and their effects on human health continues to evolve, several areas warrant further investigation and potential regulatory action:

Ongoing Research Priorities

Future studies should focus on:

• Long-term effects of different nitrate sources on cardiovascular health
• Mechanisms of nitrosamine formation and prevention in the human body
• Individual variations in nitrate metabolism and susceptibility to potential health effects
• Development of more sensitive biomarkers for nitrate exposure and its health impacts

Potential Regulatory Changes

As new evidence emerges, regulatory bodies may need to consider:

• Refining guidelines for nitrate use in food processing
• Developing more comprehensive labeling requirements for nitrate content
• Establishing regulations for natural nitrate sources used in food preservation
• Implementing public health campaigns to educate consumers about nitrates in diet

Emerging Technologies in Food Preservation

The food industry continues to explore alternative preservation methods that could reduce reliance on nitrates:

• High-pressure processing
• Pulsed electric field technology
• Natural antimicrobial compounds
• Advanced packaging technologies

These innovations may offer new ways to ensure food safety and quality while addressing consumer concerns about additives like sodium nitrate.

In conclusion, the role of sodium nitrate in our diet and its effects on health are complex issues that continue to be subjects of scientific inquiry and public debate. While nitrates play important physiological roles and are found naturally in many healthy foods, concerns about their potential risks, particularly in processed meats, persist. By staying informed about the latest research and focusing on a balanced, nutrient-rich diet, consumers can make choices that support their overall health while navigating the complexities of food additives and preservation methods.

Sodium Nitrate: What You Should Know

Written by WebMD Editorial Contributors

In this Article

• Purpose and Functions
• Result of Foods “Without” Nitrates
• Is Sodium Nitrate Safe?

Most packaged foods you buy at the grocery store are made with additives to preserve freshness, maintain flavor, and prolong shelf life. But you may not know exactly how these additives affect your health.

Sodium nitrate (and its cousin additive sodium nitrite) is a common preservative used in cured meat products including bacon, deli meat, and jerky. It has been linked to the development of heart disease and diabetes. This additive has been cut out from some foods due to these concerns.

Sodium nitrate and nitrite are added to processed and cured meats to preserve shelf life and to give them flavor and a pink color. Nitrates and nitrites are also found in vegetables such as celery and spinach, and as contaminants in tap water.

The human body needs nitrates and nitrites. These additives serve an important bodily function. Your body breaks down nitrates into nitrites, which it then converts into either nitric oxide or nitrosamines.

‌Most of our nitrates and nitrites come naturally from vegetables. In fact, around 85% of the nitrates and nitrites in our diet come from vegetables.

Nitric oxide. This molecule is a huge supporter of heart health in your body. Many nitrate and nitrates and, consequently, nitric oxide come from vegetables. So it makes sense that a vegetable-based diet is better for your heart in the following ways:

• Nitric oxide protects against cardiovascular disease
• It lowers blood pressure.
• It improves blood flow.

Nitrosamines. This compound is at the heart of why nitrates and nitrites are considered toxic. Nitrosamines are a carcinogen, or a cancer-causing substance. They are found everywhere in our environment, including the air and water. They are also in certain drugs. Yet nitrosamines earned their reputation from the sodium nitrate in our food.‌

When the World Health Organization (WHO) announced that processed meats were carcinogens, it was mostly in regard to the nitrates and nitrites being potentially cancer-causing. This has led to several reactions against the preservatives.

Many supermarkets offer organic, nitrate-free alternatives to processed meats. But the companies behind these products must still preserve their processed meats. They do this by using celery powder.

It’s still sodium nitrate. By definition, the use of celery powder in place of chemically processed sodium nitrate makes the product organic. But this doesn’t mean that the organic hot dogs on your grocer’s shelves contain any less sodium nitrate. It’s still used by your body and can become nitrosamines just as easily as a chemically processed sodium nitrate.

Added sodium nitrate has strict limits. The amount of sodium nitrate allowed in cured meat products will vary depending on the meat. The parts per million (ppm) signifies the number of nitrates and nitrites in a curing salt. The rest is sodium chloride (salt):

• Bacon: 120 ppm or 0.012%
• Dry-cured bacon: 200 ppm or 0.02%
• Cured sausage: 156 ppm or 0.0156%
• Brine cured ham or pastrami: 200 ppm or 0.02%
• Dry-cured meat product: 625 ppm pr 0.0625%

Sodium nitrate has limits, celery powder doesn’t. The USDA doesn’t regulate celery salt like it does chemically processed sodium nitrate. The amount of nitrate residue on products with natural sources of nitrates is about 10 times higher than that on than traditionally cured products.‌

Other sodium nitrate substitutes to look out for are juices or powders made from:

• Celery
• Carrots
• Beets
• Spinach

When added to meat products, these derivatives create nitrates that stop bacterial growth just like sodium nitrates and nitrites.

As of right now, there’s nothing that conclusively shows that sodium nitrates are unsafe. It’s an important compound that your body needs to maintain cardiovascular health. The real culprit seems to be processed meats, not nitrates.

Treat it like any other vitamin compound. There are many vitamins and minerals that are necessary for your health, but in excess can lead to toxicity. Getting nitrates from vegetables rather than the salt of processed meats will provide your body with the healthy compounds it needs.

Rather than worry about the nitrates themselves, worry about where they come from. Processed meats provide you with very little nutritional benefit, while vegetables provide you with healthy carbs and fiber. These natural alternatives also help prevent the conversion of nitrosamines. They help to keep the nitrates and nitrites you eat from becoming carcinogens.

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Medically reviewed by Peggy Pletcher, M. S., R.D., L.D., CDE — By Summer Fanous — Updated on October 12, 2017

Most of us are aware that food companies use additives to extend the shelf life of their products. But how many of us know what these preservatives are, and, more importantly, what they do to our bodies?

Sodium nitrate is a kind of salt that has long been used to preserve foods. Ever heard of cured meat? Well, you can find it in many foods including bacon, beef jerky, ham, hot dogs, lunch meat, salami, and smoked fish. It creates a distinct flavor, controls lipid oxidation, and acts as an antimicrobial.

Sodium nitrate can be found in plants and unregulated drinking water. Nitrogen is turned into sodium nitrate in soil and is necessary for plant growth. Plants absorb sodium nitrate from the soil in varying amounts. Vegetables with high levels of sodium nitrate include spinach, radishes, lettuce, celery, carrots, cabbage, and beets. According to a 2009 study, approximately 80 percent of dietary nitrates in a person’s diet are obtained from vegetable consumption.

Nitrates are a natural part of any normal diet. However, some research suggests that high levels can cause problems such as colorectal cancer. Other diseases such as leukemia, non-Hodgkin lymphoma, heart disease, and ovarian, stomach, esophageal, pancreatic and thyroid cancers, may be linked to excessive consumption of sodium nitrate.

The nitrate levels that are associated with these diseases are hard to get from natural foods. Also, foods that naturally contain nitrates also contain things such as vitamin C, which may protect the body from developing the diseases listed above.

According to the Centers for Disease Control and Prevention (CDC), your daily intake of sodium nitrate shouldn’t be more than 3.7 milligrams per kilo of body weight. So, for example, a person who weighs 150 pounds should not consume more than 0.25 grams of sodium nitrate per day. However, since the amount of these preservatives is not listed on food labels, it is hard to know how much you are getting on a daily basis.

Nitrate poisoning is a serious issue that affects infants and can cause a blood disorder known as methemoglobinemia. Infants can get nitrate poisoning when the water used to make formula or baby food comes from unregulated wells. According to one study, up to 15 million Americans rely on unregulated wells for their drinking water.

Sodium nitrate is a natural part of any diet, and while excess amounts can be bad for you, it also has a place in medicine.

For example, a study in the New England Journal of Medicine concluded that dietary supplements of inorganic nitrate can reduce blood pressure.

An easy way to avoid excessive sodium nitrate intake is to limit how much cured meat is in your diet. This can also help you avoid the risk of high blood pressure.

Eating organic food is another good way to avoid taking in too many nitrates, since organic food isn’t grown with synthetic nitrogen fertilizers, which boost nitrate content in crops.

Antioxidant rich foods that are high in vitamin C can also decrease the conversion of nitrates.

Last medically reviewed on May 20, 2015

How we reviewed this article:

Healthline has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical associations. We avoid using tertiary references. You can learn more about how we ensure our content is accurate and current by reading our editorial policy.

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• Effects of dietary nitrate on blood pressure in healthy volunteers. (2003, December 28). The New England Journal of Medicine, 355, 2972-2793
  nejm.org/doi/full/10.1056/NEJMc062800#t=article
• Greer, F. R., & Shannon, M. (2005, September 1). Infant methemoglobinemia: The role of dietary nitrate in food and water. Pediatrics, 116(3), 784-786
  pediatrics. aappublications.org/content/116/3/784.long
• Healthy lifestyle nutrition and healthy eating. (2014, February 8)
  mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/sodium-nitrate/faq-20057848
• Hord, N., Tang, Y., & Bryan, N. (2009). Food sources of nitrates and nitrites: the physiologic context for potential health benefits. The American Journal of Clinical Nutrition, 90(1), 1-10. Retrieved from
  ncbi.nlm.nih.gov/pubmed/19439460
• Miller, P. E., Lazarus, P., Lesko, S. M., Cross, A. J., Sinha, R., Laio, J., Zhu, J., et al. (2013). Meat-Related Compounds and Colorectal Cancer Risk by Anatomical Subsite. Nutrition and Cancer, 65(2), 202–226
  ncbi.nlm.nih.gov/pmc/articles/PMC3584417/
• Pluta, R. M., Oldfield, E. H., Bakhtian, K. D., Fathi, A. R., Smith, R. K., DeVroom, H. L., & Lonser, R. R. (2011). Safety and Feasibility of Long-term Intravenous Sodium Nitrite Infusion in Healthy Volunteers. PLoS ONE, 6(1), e14504
  ncbi.nlm.nih.gov/pmc/articles/PMC3018414/
• Powlsona, D.S., Addiscotta, T.M., Benjaminb, N., Cassmanc, K.G., de Kokd, T.M., van Grinsvene, H., L’hirondelf, J., Averyg, A.A., & van Kessel, C. (2008). When does nitrate become a risk for humans? Journal of Environmental Quality, 37(2), 291-295
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  meatsafety.org/ht/d/sp/i/45243/pid/45243

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Medically reviewed by Peggy Pletcher, M.S., R.D., L.D., CDE — By Summer Fanous — Updated on October 12, 2017

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Sodium nitrite – description of the substance, pharmacology, use, contraindications, formula

Contents

• Structural formula

• Russian name

• English title

• Latin name

• Gross formula

• Pharmacological group of the substance Sodium nitrite

• Nosological classification

• CAS code

• pharmachologic effect

• Characteristic

• Pharmacology

• Application of the substance Sodium nitrite

• Contraindications

• side effects of sodium nitrite

• Overdose

• Dosage and administration

Structural formula

Russian name

Sodium nitrite

English name

Sodium nitrite

Latin name

genus Natrii nitritis)

Gross formula

NaNO ₂

Pharmacological group of the substance Sodium nitrite

Detoxifying agents, including antidotes

Nitrates and nitrate-like agents

Nosological classification

ICD-10 code list

CAS code

7632-00-0

Pharmacological action

Pharmacological action –

vasodilator .

Characteristics

White or white crystals with a slight yellowish tinge. Hygroscopic. Easily soluble in water, difficult – in ethanol.

Pharmacology

Reduces preload (expands peripheral veins, reduces blood flow to the right atrium) and afterload (reduces OPSS) on the heart. Reduces myocardial oxygen demand. Improves coronary circulation. The effect develops more slowly, but is longer than that of amyl nitrite.

Use of the substance Sodium nitrite

Angina pectoris, cerebral vasospasm, cyanide intoxication.

Contraindications

Hypersensitivity, shock, collapse, arterial hypotension (BP below 100/60 mm Hg), acute myocardial infarction (with low left ventricular filling pressure), toxic pulmonary edema, hemorrhagic stroke, craniocerebral hypertension, closed-angle glaucoma.

Side effects of the substance Sodium nitrite

Headache, dizziness, tachycardia, nausea, vomiting, decrease in blood pressure.

Overdose

Symptoms: headache, dizziness, visual disturbances, skin flushing, sweating, palpitations, bradycardia, AV blockade, nausea, vomiting, intestinal colic, melena, methemoglobinemia (cyanosis, anorexia), hyperpnea, dyspnea uh , collapse, syncope, craniocerebral hypertension, paralysis, coma.

Treatment: keep the patient warm; perform a gastric lavage, if necessary – oxygen. In case of methemoglobinemia, intravenous methylene blue (1% solution) 1–2 mg/kg.

Dosage and administration

IV, 10-20 ml 1% solution (for cyanide intoxication). Inside, after meals 0.1-0.2 g (in 0.5% solution) 2-3 times a day. The highest single dose for adults is 0.3 g, the highest daily dose is 1 g.

Information for healthcare professionals only.
Are you a healthcare professional?

Sodium nitrite: what dose is dangerous to health?

Forums on the World Wide Web are full of messages like: “I bought a sausage. I looked at the composition – added sodium nitrite. I climbed into the Internet – they write, a harmful preservative! I won’t buy sausage again. Poor sodium nitrite is overgrown with rumors and myths. Is it true that a popular dietary supplement is a poison, or is this statement nothing more than another “horror story”? Vladimir Bessonov, Doctor of Biological Sciences, the Head of the Laboratory of Food Chemistry of the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology”, helped Roskachestvo to sort out this issue.

What is sodium nitrite and why is it needed?

Sodium nitrite is a salt of nitrous acid. It has antibacterial and antioxidant properties, therefore it is used in the production of food products as a preservative and, by the way, as a color fixative. On labels, sodium nitrite is usually listed as a food additive E250. You can meet it in the composition of boiled, raw-smoked, salted-smoked and dried meat products (sausages, sausages, etc.), as well as canned meat.

Food additive E250 is allowed worldwide:

• As preservative – it protects products from botulinum bacteria.
• Like color fixative – helps various meat and fish delicacies look appetizing, retain their pink color.

Botulism

Botulism is a serious infectious disease. Intoxication that occurs after eating food with botulinum toxins leads to damage to the nervous system, muscle paralysis and, often, death. Botulism is caused by the bacterium Clostridium botulinum.

How to recognize a sausage containing E250?

Only in color. Sausages and frankfurters, which do not contain sodium nitrite, are gray in color, like ordinary boiled meat. And they have a short shelf life.

The pink color characteristic of fresh meat is provided by E250. This substance, added in the form of a nitrite-curing mixture to sausage meat, combines with proteins and fixes the color, preventing it from oxidizing. Moreover, the more protein, the brighter, pinker, the color of the finished product.

Reference:

What is nitrite salt? This is sodium nitrite mixed with common table salt. Manufacturers use such a mix – a nitrite-curing mixture – to make it easier and more convenient to dose the preservative.

How much sodium nitrite is in sausages and frankfurters?

According to the standard, there are 50 milligrams of sodium nitrite per kilogram of sausage. This is the safe level. It is calculated based on how many sausages and sausages we eat per year on average. However, manufacturers put much less, usually about 30 milligrams per kilogram – this is enough to achieve the necessary technological effect, and the body is not affected.

Reference:

What dosage of sodium nitrite is safe is established by the World Health Organization (WHO). When there is even the slightest doubt about the additive, WHO revises the standard. At the moment, the allowable daily intake of sodium nitrite is 0.6 milligrams per kilogram of body weight. The standard was established in 1995.
Important! Sodium nitrite is prohibited for use in products for children under 3 years of age.

Does E250 cause cancer?

This dietary supplement saves from botulism. But there is an opinion that because of sodium nitrite, nitrosamines are formed in the body, which cause cancer. This is partly true. In a slightly acidic environment – in the environment of the stomach – nitrosamines can be synthesized under the influence of sodium nitrite.

However, this synthesis requires many conditions. At the same time, various necessary acids, organic compounds, etc. must be present in the stomach.

From a chemical point of view, this is possible. But in reality, with a low nitrite content in the product, it is unlikely. Even if sodium nitrite reacts in the stomach with other objects, a protective mechanism will be activated. Helpers will begin to act – biochemical organisms that will clean out cancer cells from our body. The dose of sodium nitrite that a person receives by eating a piece of sausage will not harm the body.

Of course, we live in an atmosphere of health risks: we breathe exhaust gas, eat smoked products, etc. If some carcinogens come in repeatedly and from different sources, the defense system may collapse. But still the risk is very small. There is only one question – how well we ourselves behave in relation to our body and how we support it.

How much sausage do you need to eat to damage the body?

Without harm to health, an adult can eat about a kilogram of sausage a day, which contains E250.

The calculation is simple: 0.6 milligrams of sodium nitrite per day is allowed per kilogram of body weight. This amount of sodium nitrite is guaranteed not to harm a person. In order for health to be shaken, it is necessary to consume 100 times more sodium nitrite per day than recommended.

Let’s give an example: in order to damage health, a person weighing 70 kg must eat 120 kilograms of sausage per day! Safe for such a person would be a kilo of two hundred boiled sausages (42 mg of sodium).

A kid of 5–6 years old, who weighs 20 kilograms, can eat about 330 grams of sausage per day. Unsafe for the baby will be 33 kilograms of sausage.

It sounds comical, because the damage here will be done not so much by sodium nitrite as by the amount of food. Fortunately, such a “sausage diet” is possible only in theory.

Sodium nitrite cannot accumulate in the body

Even if you eat sausages every day, sodium nitrite will be excreted from the body again and again.