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Nitrites

High concern

Nitrites in cured meats can react with amines to form N-nitroso compounds. IARC classifies 'ingested nitrate or nitrite under conditions that result in endogenous nitrosation' as Group 2A (probably carcinogenic to humans), and processed meat consumption as Group 1 (carcinogenic).

Found in

35 products

What it is

Salts of nitrous acid (e.g., sodium nitrite, potassium nitrite) used as curing agents.

Inhibit Clostridium botulinum, fix the pink color and develop flavor in cured meats.

Why it's flagged

Carcinogenic N-nitroso compound formation
Methemoglobinemia at high doses
Linked to colorectal cancer via processed meat

What regulators actually say

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Regulatory status

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