Can nitrite and nitrate, present in curing salt, cause cancer?

The relationship between nitrite, nitrate and cancer has been the subject of studies and debates in the scientific and health community. Nitrite (NO2-) and nitrate (NO3-) are chemical compounds that can be found naturally in various foods, mainly vegetables. They are also included in processed products such as cured meats.

Carcinogenic Potential: In specific situations, excessive consumption of nitrite and nitrate can lead to the formation of compounds called nitrosamines, which have been linked to an increased risk of cancer. Nitrosamines are known to be carcinogenic in animal studies and in some cases have been linked to cancer in humans.

Processed Foods: Nitrite and nitrate are often added to processed products such as sausages, hams and bacon to enhance color, extend shelf life and inhibit the growth of harmful bacteria. When these products are cooked at high temperatures, such as grilling or smoking, nitrosamines can form, potentially increasing the risk.

Regulation: Many countries have strict regulations on the safe amount of nitrite and nitrate allowed in processed foods, as well as rules for their safe use. Read more about what curing salt is and how to use it in processed products.

Natural Sources: it is important to note that nitrate (which is converted into nitrite by saliva) is also present, and in quantities many times greater than in sausages, in many foods of vegetable origin, such as leafy greens, beets, celery, carrots and many others .

For producers, what recommendations should you follow?

Add the minimum necessary to protect and add the color and flavor qualities imparted by nitrite. Read the detailed explanations and quantity suggestions in the post Curing salt what it is and how much to use. Additionally, use an antioxidant in conjunction with the curing salt. The antioxidant accelerates the conversion of nitrite, reducing the residual in the final product.

For those who consume, what recommendations should they follow?

Since nitrosamines are generated by heat, do not excessively heat products when roasting or grilling. If a fresh sausage, such as barbecue sausages, was produced very recently, on the same day or the day before, keep the product fresh in the refrigerator for a few more days. As you can see in the graph below, the nitrite in contact with the meat is converted and disappears from the product, after 24 hours of adding the nitrite, counting from the moment of its production, the nitrite levels were reduced by approximately 55%, 45% , 35% and 15% from the initial level, that is, there was a drop of up to 85% in 24 hours.

For more details on studying the graph above, read the post Nitrite conversion time in cured meats

Balance and Moderation: balanced and moderate consumption of foods containing nitrite and nitrate, especially when they are part of a balanced diet rich in fruits, vegetables and other healthy foods, may not represent a significant risk to health. It is important to maintain a varied diet and not rely exclusively on processed foods.

Risk Reduction: Some food preparation methods such as adding antioxidants can help reduce the formation of nitrosamines in processed products.

In summary, although nitrite and nitrate may be associated with an increased risk of cancer in certain conditions, the context of the overall diet, the amount consumed, and food preparation methods play an important role. Maintaining a balanced diet rich in natural foods and minimizing the consumption of processed products is a prudent approach to reducing any potential health risks related to these compounds. Additionally, it is always important to follow food safety regulations in your country. Consulting a healthcare professional or nutritionist can be helpful for personalized guidance.