Sodium Nitrite
Also known as: Nitrite, NaNO2
Preservative / Color fixative · E250
Regulatory Status
United States (FDA)
ApprovedFDA-approved for cured meats. Prevents botulism and gives cured meat its pink color.
European Union (EFSA)
ApprovedApproved in EU with strict quantity limits. EFSA re-evaluated in 2023, maintained approval with reduced limits.
Safety Profile
Necessary to prevent deadly botulism in cured meats. The cancer risk comes from nitrosamines formed during cooking, not nitrite itself. Both US and EU allow it with different quantity limits.
Health Concerns
- • Forms nitrosamines (carcinogenic compounds) when cooked at high temperatures
- • WHO classifies processed meat as Group 1 carcinogen (linked to colorectal cancer)
- • Dose-dependent risk
Commonly Found In
Sources: FDA Substances Added to Food, EFSA opinions, EU Regulation 1333/2008, IARC monographs
SafeCheck provides drug interaction information from FDA-approved product labeling (openFDA). This is for informational purposes only and is not medical advice. Always consult your healthcare provider before making medication decisions.