Sodium Nitrite (E250)
Sodium nitrite (E250) is a preservative in cured meats such as ham, bacon and sausages. It stops dangerous bacteria and fixes the pink colour. In the body, nitrite can form nitrosamines, and some nitrosamines cause cancer.
What it is
It appears in ham, bacon, salami and sausages, and in some cured fish. The label shows sodium nitrite or E250. Some products use celery powder as a natural nitrite source instead.
How IngrediScan rates it
These levels come from the fixed rules in the IngrediScan app. A low level means the rules found little or no concern for that profile. It does not mean the ingredient is safe for everyone.
| Profile | Food |
|---|---|
| Adult | High |
| Child | High |
| Infant | High |
| Dog | High |
| Cat | High |
The concern applies to every profile. It rests on the IARC classification of nitrite under conditions that lead to nitrosamine formation, and on the risk of methaemoglobinaemia, a blood condition that is more serious in infants. It does not say that one slice of ham is harmful. It tells you to count the amount you eat.
Basis of the ratings: ban, limit or official classification.
Possible concerns: Carcinogenic, Nitrosamine-forming, Blood toxicity.
The app's rationale (exact text)
- Adult (food), Child (food): IARC Vol. 94 (2010): ingested nitrite under conditions resulting in endogenous nitrosation is probably carcinogenic (conditional Group 2A); at approved levels EFSA 2017 found exposure within ADI and the risk is conditional on endogenous nitrosation; methemoglobinemia risk.
- Infant (food): IARC Vol. 94 (2010): ingested nitrite under conditions resulting in endogenous nitrosation is probably carcinogenic (conditional Group 2A); methemoglobinemia risk is higher in infants (fetal hemoglobin, low reductase); High.
- Dog (food), Cat (food): IARC Vol. 94 (2010): ingested nitrite under conditions resulting in endogenous nitrosation is probably carcinogenic (conditional Group 2A); methemoglobinemia risk.
Rules and use
Authorised in the EU for certain meat and fish products, with maximum amounts. EFSA re-evaluated nitrites as food additives in 2017. EFSA noted high uncertainty about the nitrosamines that form in cured meat. EFSA re-established the acceptable daily intake for nitrite at 0.07 mg per kg body weight per day.
IARC classification: Group 2A: probably carcinogenic to humans (conditional: only under conditions resulting in endogenous nitrosation). IARC rates whether a substance can cause cancer in principle (hazard). It does not rate the risk at normal intake.
Read the guide: Nitrites in cured meat
Sources
- IARC Monographs: list of classifications
- EFSA 2017: safe levels for nitrites and nitrates added to food
- EFSA 2023: risk assessment of N-nitrosamines in food
- Nitrite poisoning in cats and dogs fed a commercial pet food (1997)
Related ingredients
The assessment is for information only. It does not replace the manufacturer's label or advice from a doctor or vet. Text recognition (OCR) can miss part of a label. No result does not mean the product is safe.