E250 Sodium nitritewhat it means on a food label

The International Agency for Research on Cancer classifies processed meat as a Group 1 carcinogen, meaning there is sufficient evidence it can cause bowel cancer in people. That classification describes processed meat as a food, not sodium nitrite in isolation. The relevant mechanism is that nitrite can react with amines from protein to form N-nitroso compounds, some of which cause cancer in animals. Separately, ingested nitrate and nitrite, under conditions that lead to nitrosation inside the body, are rated Group 2A, probably carcinogenic to humans.

Sodium nitrite is added to cured meats such as bacon, ham, hot dogs, and salami, where it fixes the pink colour and, importantly, suppresses Clostridium botulinum. Much dietary nitrite exposure actually arises from nitrate in vegetables and drinking water that the body converts, rather than from cured meat alone. EFSA concluded in 2017 that exposure from additives stayed within the safe level for most people, though children with high intakes could slightly exceed it, which informed the EU decision to tighten maximum use levels.