Under the Microscope: Nitrites

Nitrites have, for centuries, been used as preservatives of meat, fish and poultry. Additives such as potassium nitrite, sodium nitrate and its derivative sodium nitrite act by drawing moisture away from the meat, thereby providing a dry, sterile environment in which bacteria are unable to grow. In addition to their antimicrobial properties, nitrites preserve the color and flavor of cured meat products, and are commonly used to impart smoky flavors, or red/pink colors into meats such as wieners, bacon and sausages. (Epley, 1999), (eNotAlone, 2009.)

Since the 1950s, the addition of nitrites to food has been the source of many safety concerns: how much nitrite, if any, is safe for human intake? While sodium nitrite has been banned in some countries, such as Germany, the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) have ruled that up to 200 parts per million (ppm) of the preservative may be added to a meat/poultry/fish product, and it is commonly used. (Foulke) (Epley, 1999.) However, many studies have shown that, if exposed to high temperatures, nitrites may react with protein-derivatives (amines) present in meat and the human stomach to form the cancer-causing compound nitrosamine (Collins, K, 2008). Nitrites have also been linked to hyperactivity, migraines and chronic obstructive pulmonary diseases (COPD) such as emphysema and bronchitis. (Epley, 1999.) These additives have become a hot topic of discussion, with some of our own FoodEssential followers noting that after eating nitrite-containing foods, they have experienced flushing, rashes, migraines and worsened symptoms of fibromyalgia.

So with all these concerns, why are nitrites still added to food? In addition to preserving meat flavor and color, nitrites inhibit the growth of bacterial spores such as Clostridium botulinum, which cause the sometimes fatal, food-borne illness botulism. (Wedliny Domowe, 2006.) While the cancer risk of nitrosamines is a legitimate safety concern, it has been found that the addition of ascorbic acid (Vitamin C) to products containing nitrites discourages the reduction of nitrites to nitrosamines. As such, ascorbic acid is now added to most products with sodium nitrite to reduce the risk of nitrosamine formation (White, 2009).It is also important to note that the human body produces its own nitrite, at higher levels than those added to food. This occurs when nitrates present in many vegetables and water sources are consumed, and then converted into nitrites. Nitrites in the body promote blood clotting, help the healing process and boost immune function (Oregon State University Food Resource, 1999.)

Deli Ham Containing Sodium Nitrite (click on the title to view full nutritional label and check for ascorbic acid (Vitamin C) content)

However, in light of safety concerns, many nutritionists recommend you avoid added nitrites if there are safer alternatives. In a recent discussion with dietitian Janel Ovrut (MS RD LDN), she commented that she encourages her clients to consume limited amounts of processed meats, or choose natural, organic, nitrite-free meets if possible (see links below for information). She points out that not only do processed meats contain nitrites, but they also tend to be high in sodium and saturated fat. Whether the links between processed meats and health problems are due to nitrites, or saturated fat content, cholesterol, and any other factors, Janet advises that it is wise to limit processed meats as much as possible in the diet.

So, while it is important to maintain bacteria-free meats, poultry and fish, be warned that there may be some health concerns linked with the use of nitrites. These concerns have yet to be proven, yet, as always, it is perhaps best to remember that fresh is usually best, and if you don’t need to consume nitrite additives, then why should you?

Please check out the links below for further information on nitrites, their use in the US and possible alternatives or nitrite-free food:

Collins, K. American Institute of Cancer Research (2008). Nutrition Wise. Viewed on May 14, 2009. Online: http://www.aicr.org/site/News2?page=NewsArticle&id=12999&news_iv_ctrl=0&abbr=pr_hf_

eNotAlone – FDA Food Preservatives (2009). Viewed on May 10, 2009. Online: http://www.enotalone.com/article/8133.html

Epley, RJ, Addis, PB & Warthesen, JJ (1992, revised 1999) Nitrite in Meat. Viewed on May 10, 2009. Online:
http://www.extension.umn.edu/distribution/nutrition/DJ0974.html

Foulke, JE, writer for FDA Consumer. Fresh Look at Food Preservatives. Viewed on May 13, 2009. Online:
http://www.nettally.com/prusty/foodpres.htm

HAGSC (2005) Guide to Food Additives. Viewed on May 10, 2009. Online: http://www.foodfigures.com/food_additive/E250_Sodium-nitrite_80.htm

Oregon State University, Corvallis, Phytochemicals Food Resource (1990). Viewed on May 14, 2009. Online: http://food.orst.edu/c/nitrite.html

Scanlan, RA (2000) Nitrosamines and Cancer. Viewed on May 10, 2009. Online: http://lpi.oregonstate.edu/f-w00/nitrosamine.html

WebMD (2007) Study: Cured Meats, COPD May Be Linked. Viewed on May 10, 2009. Online: http://www.webmd.com/news/20070417/study-copd-cured-meats-may-be-linked

Wedliny Domowe Smallgoods (2006) Viewed on May 14, 2009. Online: http://www.wedlinydomowe.com/nitrates-intro.htm

White, Dana. Healthy eats (2009). Viewed on May 14, 2009. Online: http://blog.healthyeats.com/blog/2009/03/27/food-additive-to-watch-sodium-nitrite/

Nitrite-free meat products: (* These products have not been verified/endorsed by FoodEssentials)

du Breton Premium-Quality Natural Pork Products

Yorkshire Farms Natural Meat Products

Applegate Farms Organic & Natural

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