Nitrates and Nitrites
Preservatives that may form harmful compounds when heated
Nitrates (NO3) and nitrites (NO2) are chemical compounds used as preservatives in processed meats to maintain color, prevent bacterial growth, and extend shelf life. Sodium nitrate and sodium nitrite are the most commonly used forms in food processing.
Key health issues to be aware of
Nitrosamine Formation and Cancer Risk
When nitrites are exposed to high heat in the presence of amino acids (like in meat), they can form nitrosamines, which are carcinogenic compounds linked to an increased risk of certain cancers.
Scientific Evidence
Dietary nitrates, nitrites, and nitrosamines intake and the risk of gastric cancer: a meta-analysis
PaperMeta-analysis found a significant association between nitrite and nitrosamine intake and the risk of gastric cancer
Processed Meat Health Concerns
Nitrates and nitrites are key components in processed meats, which the International Agency for Research on Cancer (IARC) has classified as a Group 1 carcinogen, linked to increased colorectal cancer risk.
Scientific Evidence
Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies
PaperMeta-analysis confirmed the association between higher processed meat consumption and an increased risk of colorectal cancer
Complete academic citations
- 1. Song, P., Wu, L., Guan, W. (2015). Dietary nitrates, nitrites, and nitrosamines intake and the risk of gastric cancer: a meta-analysis. Nutrients. DOI: 10.3390/nu7119505
Nitrates and nitrites are approved by the FDA for use in processed meats at specified levels. Their use is regulated and monitored due to potential health concerns.
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