No3
Nitrate itself is relatively inert, but when added to processed/cured meats it converts to nitrite and forms N-nitroso compounds during cooking and digestion. IARC classifies processed meat (often nitrate/nitrite-cured) as Group 1 carcinogenic to humans, primarily linked to colorectal cancer.
What it is
Nitrate (NO3-) ion; in food labeling typically refers to sodium or potassium nitrate used as a curing agent in meats or naturally present in vegetables.
Curing salt, color fixative, and antimicrobial (especially against Clostridium botulinum) in cured meats; naturally occurring in leafy greens and beets.
Why it's flagged
- formation of carcinogenic N-nitroso compounds in cured meats
- infant methemoglobinemia from contaminated water
What regulators actually say
"The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%."
"EFSA's experts concluded that the existing acceptable daily intakes (ADIs) for nitrites (E 249-250) and nitrates (E 251-252) are protective for consumers."
Regulatory status
United States — FDA
Sodium nitrate permitted in cured meats under 9 CFR 424.21 with limits; FDA drinking water nitrate limit 10 mg/L as N.
European Union — EFSA
E251/E252 approved with ADIs; EFSA 2017 reaffirmed acceptable use levels in cured meats.
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