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Sodium Nitrite Analysis

According to the Princeton WordNet, sodium nitrite is used to preserve and color foods such as meat and fish products and is implicated in the formation of suspected carcinogens (see Reference 1).

  1. Bacteria Growth Prevention

    • Sodium nitrite helps prevent the growth of clostridium botulinum, a type of bacteria that causes botulism. While sodium nitrite can prevent the growth of this bacteria, it can also become toxic in large amounts for humans (see Reference 1).

    Treatment of Diseases

    • A 2006 study in test tubes and mice at the University of Cincinnati College of Medicine showed that sodium nitrite can help increase blood flow by dilating blood vessels. Further research is needed, but there may be potential to treat diseases like sickle cell anemia, cyanide poisoning, heart attacks, brain aneurysms and pulmonary hypertension in infants (see Resource 1).

    Toxicology

    • Sodium nitrite may be toxic if swallowed; can act as a severe eye irritant; can lead to respiratory and skin irritations; and may act as a carcinogen for chronic exposure (see Reference 3).

    Common Foods

    • Sodium nitrite is commonly used in foods such as bacon, ham, hot dogs, lunch meat, smoked fish and corned beef to help increase the red color and add additional flavoring.

    Health Effects

    • According to the American Medical Association, the evidence is clear that sodium nitrites and nitrates can be carcinogenic in both animals and humans (see Resource 2). Infants may be particularly vulnerable to health effects. However, the AMA also states that the risk of developing cancer as a result of eating foods that contain nitrites is negligible (see Resource 2).

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