What are the primary functions of sodium nitrate in food preservation. How does sodium nitrate affect cardiovascular health. What are the potential risks associated with consuming sodium nitrate. How do natural sources of nitrates compare to synthetic additives. What alternatives exist for sodium nitrate in food processing.

The Role of Sodium Nitrate in Food Preservation

Sodium nitrate is a common food additive used primarily in cured meat products such as bacon, deli meats, and jerky. Its primary functions include:

• Preserving freshness
• Maintaining flavor
• Prolonging shelf life
• Imparting a pink color to meats

Understanding the role of sodium nitrate in food preservation is crucial for consumers making informed dietary choices. How does sodium nitrate achieve these preservation effects. The compound works by inhibiting bacterial growth, particularly Clostridium botulinum, which can cause botulism. Additionally, it reacts with myoglobin in meat, creating the characteristic pink color associated with cured products.

Natural Sources of Nitrates and Their Prevalence in Diet

While sodium nitrate is often associated with processed meats, it’s important to note that nitrates are naturally present in many foods. In fact, vegetables are the primary source of dietary nitrates for most people. Some key facts about natural nitrate sources include:

• Approximately 85% of dietary nitrates come from vegetables
• Celery, spinach, and beets are particularly high in nitrates
• Nitrates can also be found as contaminants in tap water

Why are vegetables considered a healthier source of nitrates compared to processed meats. The answer lies in the overall nutritional profile of these foods. Vegetables provide additional beneficial compounds such as fiber, vitamins, and antioxidants that may mitigate potential negative effects of nitrates and support overall health.

The Physiological Role of Nitrates in the Human Body

Contrary to popular belief, nitrates and nitrites serve important functions in human physiology. The body processes these compounds in the following way:

1. Nitrates are broken down into nitrites
2. Nitrites are then converted into either nitric oxide or nitrosamines

What role does nitric oxide play in the body. Nitric oxide is a crucial molecule for cardiovascular health, offering several benefits:

• Protection against cardiovascular disease
• Lowering blood pressure
• Improving blood flow

These positive effects help explain why a diet rich in vegetables, which are natural sources of nitrates, is associated with better heart health.

Potential Health Concerns: Nitrosamines and Cancer Risk

While nitrates themselves are not inherently harmful, concerns arise from their potential conversion to nitrosamines. Nitrosamines are classified as carcinogens, or cancer-causing substances. They can form under certain conditions, particularly when nitrites combine with amines in high-heat cooking processes.

Why has this led to controversy surrounding sodium nitrate in food. The World Health Organization’s classification of processed meats as carcinogens was largely based on the potential for nitrosamine formation. This has sparked debate about the safety of sodium nitrate as a food additive and led to increased demand for alternative preservation methods.

Regulatory Limits on Sodium Nitrate in Food

To mitigate potential risks, regulatory bodies have established strict limits on the use of sodium nitrate in cured meat products. These limits vary depending on the type of meat:

• Bacon: 120 parts per million (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%

How do these regulatory limits compare to natural sources of nitrates. Interestingly, products using natural nitrate sources, such as celery powder, are not subject to the same strict regulations. As a result, the nitrate residue in these “natural” products can be up to 10 times higher than in traditionally cured meats.

The Rise of “Nitrate-Free” Products: A Closer Look

In response to consumer concerns, many food manufacturers have begun offering “nitrate-free” or “no nitrates added” products. However, these labels can be misleading. Here’s why:

• Many “nitrate-free” products use celery powder as a preservative
• Celery powder naturally contains high levels of nitrates
• The body processes these natural nitrates in the same way as synthetic sodium nitrate

Are “nitrate-free” products truly healthier alternatives. While they may appeal to consumers seeking more natural options, from a physiological standpoint, there is little difference in how the body processes these nitrates compared to synthetic additives. The key distinction lies in the overall nutritional profile of the food and the potential for nitrosamine formation during processing and cooking.

Balancing Nitrate Intake: Recommendations for Consumers

Given the complex nature of nitrates in the diet, what should consumers consider when making food choices. Here are some key recommendations:

1. Focus on obtaining nitrates from vegetable sources
2. Limit consumption of processed meats
3. Be aware that “nitrate-free” labels don’t necessarily mean the product is free from nitrates
4. Consider nitrates as part of overall dietary intake, similar to other essential nutrients
5. Pay attention to cooking methods, as high-heat cooking can increase nitrosamine formation

How can consumers balance the potential benefits and risks of nitrates in their diet. The key lies in moderation and choosing high-quality sources. While nitrates play important physiological roles, excessive consumption, particularly from processed meat sources, may increase health risks. Emphasizing a diet rich in vegetables provides nitrates along with other beneficial compounds that support overall health.

Future Directions: Research and Alternative Preservation Methods

As concerns about sodium nitrate continue, researchers and food scientists are exploring alternative preservation methods and conducting further studies on the health impacts of nitrates. Some areas of focus include:

• Development of novel natural preservatives
• Improved processing techniques to minimize nitrosamine formation
• Long-term studies on the health effects of various nitrate sources
• Investigation of potential protective factors in vegetable-based nitrate sources

What potential breakthroughs might we see in food preservation technology. Emerging research is exploring the use of plant extracts, bacteriophages, and advanced packaging technologies as alternatives to traditional preservatives. These innovations aim to maintain food safety and quality while addressing consumer demands for cleaner labels and more natural ingredients.

Nitrates in Context: The Broader Picture of Dietary Health

While the debate surrounding sodium nitrate is important, it’s crucial to consider this issue within the broader context of dietary health. Several key points to consider include:

• Overall diet quality is more important than any single ingredient
• Processed meats, regardless of nitrate content, are generally less nutritious than whole food alternatives
• A diet rich in fruits and vegetables provides numerous health benefits beyond nitrate content
• Cooking methods and food preparation techniques can significantly impact the nutritional value and potential risks of foods

How can consumers make informed decisions about their diet in light of the sodium nitrate debate. The key is to focus on a balanced, varied diet rich in whole foods. While it’s important to be aware of additives like sodium nitrate, obsessing over single ingredients can detract from the more significant impact of overall dietary patterns on health.

The Role of Consumer Education and Food Labeling

As the conversation around sodium nitrate and other food additives continues, consumer education and transparent food labeling play crucial roles. Some important considerations include:

• Improving food literacy to help consumers understand ingredient lists and nutrition labels
• Encouraging clearer labeling practices that accurately reflect the presence of nitrates, whether from synthetic or natural sources
• Promoting awareness of the various sources of nitrates in the diet, including vegetables and water
• Providing context for the role of preservatives in food safety and the potential trade-offs involved in their use or omission

How can consumers navigate the complex landscape of food additives and health claims. Developing critical thinking skills and seeking information from reputable sources are key. Additionally, consulting with healthcare professionals or registered dietitians can provide personalized guidance on dietary choices that align with individual health goals and concerns.

Global Perspectives on Sodium Nitrate Regulation and Use

The regulation and use of sodium nitrate in food products vary across different countries and regions. Understanding these global perspectives can provide valuable insights into the ongoing debate. Some key points to consider include:

• Differences in permitted levels of sodium nitrate between countries
• Varying approaches to labeling requirements for nitrates and nitrites
• Cultural differences in traditional food preservation methods and attitudes towards additives
• The impact of international trade agreements on food additive regulations

How do these global differences affect consumers and the food industry. The variations in regulations can lead to challenges in international trade and may influence consumer perceptions of food safety across different markets. Additionally, these differences highlight the need for ongoing scientific research and international collaboration to establish evidence-based guidelines for the use of food additives like sodium nitrate.

The Economic Impact of Sodium Nitrate in the Food Industry

The use of sodium nitrate and similar preservatives has significant economic implications for the food industry. Key considerations include:

• The cost-effectiveness of sodium nitrate compared to alternative preservation methods
• The impact on food waste reduction through extended shelf life
• Market trends towards “clean label” products and their economic viability
• The potential costs associated with reformulating products to remove or replace sodium nitrate

How does the sodium nitrate debate affect food prices and availability. The push for alternative preservation methods or “nitrate-free” products may lead to increased production costs, potentially affecting consumer prices. However, it may also drive innovation in the food industry, leading to new products and preservation technologies that could ultimately benefit consumers and producers alike.

Sodium Nitrate in Non-Food Applications

While the debate around sodium nitrate often focuses on its use in food, it’s important to note that this compound has various applications outside the food industry. Some notable non-food uses of sodium nitrate include:

• Fertilizers for agriculture
• Pyrotechnics and explosives
• Glass and enamel production
• Heat transfer salts in solar power plants

How do these non-food applications impact the overall discussion of sodium nitrate safety? Understanding the diverse uses of sodium nitrate provides context for its widespread presence in the environment and highlights the need for a comprehensive approach to assessing its potential health and environmental impacts across various industries.

Environmental Considerations of Sodium Nitrate Use

The use of sodium nitrate, particularly in agriculture and industry, raises important environmental considerations. Key points include:

• Potential for nitrate runoff from agricultural lands into water systems
• Impact on aquatic ecosystems and potential contribution to algal blooms
• Energy requirements for the production of synthetic sodium nitrate
• Potential for nitrate accumulation in soil and its long-term effects on soil health

How can the environmental impacts of sodium nitrate be mitigated? Sustainable practices in agriculture, such as precision fertilizer application and improved irrigation techniques, can help reduce nitrate runoff. In industrial applications, closed-loop systems and improved waste management can minimize environmental release. These considerations underscore the importance of a holistic approach to sodium nitrate use that takes into account both human health and environmental impacts.

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.