Sodium Nitrite (E250)
Definition
A curing agent used to preserve color, prevent bacterial growth (especially Clostridium botulinum), and add a characteristic flavor to processed meats.
Why It Matters
When heated (such as grilling or frying), sodium nitrite reacts with amino acids in meat to form nitrosamines — potent carcinogenic compounds. The World Health Organization (WHO) classified processed meats containing nitrites as Group 1 carcinogens (same category as tobacco smoking and asbestos) in 2015, directly linking them to colorectal cancer.
Commonly Found In
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Related Terms
Monosodium Glutamate (MSG)
CautionThe sodium salt of glutamic acid, an amino acid naturally found in some foods. In its industrial form, it is manufactured through bacterial fermentation of starch or sugar and used as a flavor enhancer to amplify umami taste.
Natural Flavors
CautionAccording to the FDA (21 CFR 101.22), 'natural flavor' is any flavoring derived from a plant or animal source — including fruits, vegetables, herbs, bark, roots, meat, seafood, poultry, eggs, or dairy — through heating, distillation, or fermentation. A single 'natural flavor' listing can contain dozens of individual chemical compounds, solvents, emulsifiers, and preservatives.