Garlic Sausage
Cured/processed meats including garlic sausage typically contain sodium nitrite/nitrate and high levels of sodium and saturated fat. IARC classifies processed meat as Group 1 (carcinogenic to humans), associated with colorectal cancer.
What it is
A cured or cooked sausage flavored with garlic, typically containing pork, salt, spices, and curing agents such as sodium nitrite.
Ready-to-eat or cooked meat product used as a center-of-plate protein, sandwich filling, or charcuterie item.
Why it's flagged
- Whole-food ingredient.
- processed meat (IARC Group 1 carcinogen)
- sodium nitrite/nitrate
- high saturated fat
- high sodium
What regulators actually say
"The consumption of processed meat was classified as carcinogenic to humans (Group 1) on the basis of sufficient evidence for colorectal cancer."
"Sodium nitrite and potassium nitrite may be used in curing meat and poultry products in accordance with 9 CFR 424.21 limits."
Regulatory status
United States — FDA
Permitted as a meat product under USDA-FSIS regulation; sodium nitrite use restricted by 9 CFR 424.21.
European Union — EFSA
Permitted with nitrite/nitrate use limited under Regulation (EC) No 1333/2008.
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