Pepperoni
Pepperoni is processed (cured) meat. IARC classifies processed meat as Group 1 — carcinogenic to humans, based on sufficient evidence for colorectal cancer.
What it is
Cured, fermented, dried pork-and-beef sausage seasoned with paprika and chili. Contains added salt and typically nitrites/nitrates as curing agents.
Cured meat ingredient; provides flavor, color, and shelf stability via fermentation, drying, and curing salts.
Why it's flagged
- Whole-food ingredient.
- IARC Group 1 carcinogen (processed meat)
- Contains nitrites/nitrates with N-nitroso compound formation
- High in saturated fat and sodium
What regulators actually say
"Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer."
"Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons."
Regulatory status
United States — FDA
Regulated as a meat product by USDA-FSIS; nitrite/nitrate use limited under 9 CFR 424.21.
European Union — EFSA
Cured meat is regulated; EFSA has lowered the ADI for nitrites (E 249–250) due to nitrosamine concerns.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app