Nitrites in food: an overview

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Why do we use nitrites/nitrates?

Nitrites and nitrates are chemical compounds that are commonly used as food additives, specifically as preservatives.

In addition to their use as a preservative, nitrites and nitrates are also used in the production of antioxidants, which are used to preserve the freshness of foods and protect against spoilage.

Nitrites and nitrates are also added to foods such as cheese and vegetable oils to prevent the formation of harmful compounds that can cause spoilage.

History

The use of nitrites for meat preservation dates back to the late 19th century. At that time, it was recognized that nitrates and nitrites could help prevent the growth of harmful bacteria in meat and extend its shelf life. Nitrites were also found to give meat a desirable flavor and bright red color.

The first widespread use of nitrites for meat preservation was in the curing of ham and bacon. Sodium nitrite was added to the meat, which helped prevent the growth of Clostridium botulinum, a bacterium that causes botulism. Botulism was a common and often deadly problem in the early days of meat preservation, and the use of nitrites was seen as a major breakthrough.

In the decades that followed, nitrites became a staple ingredient in meat-curing recipes. They were used not only to preserve meat, but also to give it a unique flavor and appearance. In the mid-20th century, concerns began to emerge about the safety of nitrites, particularly in terms of their potential to form carcinogenic compounds when heated.

Despite these concerns, nitrites continued to be used in meat preservation and have been a subject of ongoing scientific research. Today, the use of nitrites in meat products is regulated by government agencies, and strict limits have been set on the amount of nitrites that can be used. While some concerns remain, most health experts consider nitrites to be safe when used in moderation, and they continue to be widely used in the meat industry.

In recent years, alternative methods of meat preservation have been developed, such as the use of plant-based preservatives and other natural ingredients. However, nitrites remain a popular and effective way of preserving meat and giving it its distinctive flavor and appearance.

Nitrites vs Nitrates

Nitrites are molecules that have the chemical formula NO2, while nitrates have the chemical formula NO3. In food, these compounds are commonly used as preservatives and flavor enhancers.

Nitrites are used in cured meats such as bacon, ham, and hot dogs to give them their characteristic pink color and help to maintain their flavor and texture. They also help to prevent the growth of harmful bacteria such as Clostridium botulinum, which can cause food poisoning.

Nitrates, on the other hand, are used in a wider variety of foods, including vegetables, to enhance their flavor and preserve their color.

One key difference between nitrites and nitrates is that nitrites can convert into nitrosamines, which are known to be carcinogenic (cancer-causing) when consumed in large amounts. For this reason, the use of nitrites in food is regulated by the government to ensure that levels are kept low.

Nitrates, on the other hand, are generally considered to be safe for consumption, however can be converted to nitrites by bacteria in the mouth and in the gut.

Health risks of nitrites

Nitrites can convert into nitrosamines when they come into contact with certain chemicals, such as those found in the stomach. Nitrosamines are known to be carcinogenic, which means they can increase the risk of cancer. However, the levels of nitrites found in food are generally considered safe and do not pose a significant health risk.

Some studies have suggested that consuming high levels of nitrites in the diet may be associated with an increased risk of certain types of cancer, such as stomach cancer. It is also worth noting that the cancer-causing effects of nitrites are only a concern when they are consumed in very large amounts, which is not typically the case when they are used as a food preservative.

In general, the risks associated with consuming nitrites in food are considered to be low. However, it is always a good idea to eat a balanced diet and limit your intake of processed meats that are high in nitrites, such as bacon and hot dogs. This will help to reduce your overall exposure to these compounds and may lower your risk of developing certain health problems.

Can nitrites be beneficial?

Not all dietary nitrites are bad for health. Nitrites are naturally occurring compounds that are found in a variety of foods, including vegetables and fruits. These natural sources of nitrites are generally considered safe and may even have some health benefits.

In contrast, nitrites that are added to processed meats during the curing process have been linked to potential health risks, such as cancer and heart disease.

The key difference is the way that the nitrites are used and consumed. Natural sources of nitrites are typically consumed in small amounts, along with other healthy nutrients, while processed meats that contain added nitrites are often high in salt, fat, and other unhealthy ingredients.

What foods have nitrites?

Nitrites are commonly used in processed meats, such as bacon, hot dogs, and deli meats.

In addition to processed meats, nitrites are also used as a preservative in other foods, such as cheese and vegetable oils. Nitrites are added to these foods to prevent the formation of harmful compounds that can cause spoilage.

Nitrites are also used in the production of some condiments, such as Worcestershire sauce and some types of soy sauce.

Levels of nitrites in these foods

The level of nitrites allowed in food as a preservative varies depending on the type of food and the country where it is sold. In the United States, for example, the Food and Drug Administration (FDA) sets limits for the amount of nitrites that can be added to processed meats, such as bacon and hot dogs. The maximum level of nitrites allowed in these products is 200 parts per million (ppm).

In the European Union, the maximum level of nitrites allowed in processed meats is 150 ppm. This limit is set by the European Food Safety Authority (EFSA), which is responsible for ensuring the safety of food in the EU.

It is important to note that these limits are set to ensure that the levels of nitrites in food are safe for consumption. Nitrites are considered to be safe when they are used at levels that are below these limits, but consuming large amounts of processed meats that are high in nitrites may increase the risk of certain health problems.

Nitrite under “hidden” names

These compounds are added to food under a variety of names, including sodium nitrite, potassium nitrite, and sodium erythorbate. However, one name that is often used to disguise the presence of nitrites in food is “cultured celery extract”.

The use of cultured celery extract in food is controversial because it is often used as a way to hide the presence of nitrites. This is because celery naturally contains small amounts of nitrites, which can be extracted and concentrated to create a product that is high in nitrites. This extract is then added to processed meats to preserve their flavor and color, without having to list nitrites on the ingredient label.

While the use of cultured celery extract may be legal, it raises concerns about the transparency of food labeling. Consumers have a right to know what is in their food, and the use of cultured celery extract as a way to disguise the presence of nitrites is potentially misleading.

What foods don’t have nitrites?

Foods that do not contain nitrites include fresh meats, fruits, vegetables, and unprocessed grains. These foods do not undergo the curing process, which is what adds nitrites to processed meats. Some examples of nitrite-free foods are:

Fresh chicken, beef, pork, lamb, or fish
Fruits and vegetables, such as apples, bananas, berries, leafy greens, and root vegetables
Whole grains, such as quinoa, brown rice, and oats
Legumes, such as lentils, beans, and peas