Sodium Nitrites

Sodium nitrite is a salt of nitrous acid. It is a manufactured chemical compound, typically produced by reacting sodium hydroxide with nitric oxide and nitrogen dioxide. It can also occur naturally in some foods.

Manufacturers add sodium nitrite primarily to cure meats, such as bacon, ham, and hot dogs. It acts as a preservative by preventing the growth of harmful bacteria, especially Clostridium botulinum, which causes botulism. It also gives cured meats their characteristic pink color and contributes to their unique flavor.

Sodium nitrite is approved by the FDA for use as a food additive. JECFA has evaluated sodium nitrite and set an acceptable daily intake. A primary concern with nitrites in cured meats is their potential to form nitrosamines, especially when cooked at high temperatures or in the presence of certain proteins. The International Agency for Research on Cancer (IARC) classifies some nitrosamines as probable human carcinogens (Group 2A). However, nitrites also occur naturally in many vegetables and can be formed in the human body. The overall health effects of dietary nitrites are a complex area of ongoing scientific study, with some research suggesting potential benefits and other research highlighting risks.