Sodium Nitrite
Sodium nitrite in cured meats is linked to nitrosamine formation, which IARC associates with cancer. Processed meat (which depends on nitrite curing) is classified as IARC Group 1 (carcinogenic to humans), with strong evidence for colorectal cancer.
What it is
Sodium nitrite (E250) is a sodium salt used primarily in meat curing.
Preservative and color fixative in cured meats; inhibits Clostridium botulinum.
Why it's flagged
- Nitrosamine formation linked to cancer
- Processed meat IARC Group 1
- Children may exceed ADI
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."
"Exposure ... within safe levels for all population groups, except for highly exposed children, who might slightly exceed the ADI."
"Processed meat ... Group 1, carcinogenic to humans."
Regulatory status
United States — FDA
Approved with limits (21 CFR 172.175, 9 CFR 424.21)
European Union — EFSA
Authorised; ADI 0.07 mg/kg bw/day
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