But critics, including a recent report from the World Health
Organization, blame sodium nitrite for increasing the risk of cancer. It’s why
the WHO said processed meats are riskier than fresh cuts and warned that the
public should curb consumption. Others call sodium nitrite a “known carcinogen”.
But the American Meat Institute, in its most recent in a
series of Media MythCrusher articles, says a two-year by the U.S. National
Toxicology Program found that feeding animals nitrites does not cause cancer at
levels used in the meat industry.
“It is also a myth that cured meat products are the most
common source of nitrite in our diets,” says the NAMI.
“Scientists say that 93 percent of human nitrite intake
comes from vegetables, particularly root vegetables such as celery, beets,
carrots, spinach and lettuce, and from saliva, thanks to the body’s own
healthy, nitrogen cycle.
“Less than five percent of human nitrite intake is sourced
to cured meats,” the MythCrusher article says.
“Nitrite is a very important ingredient with significant and
proven food safety benefits,” says Betsy Booren, NAMI vice president of
scientific affairs.
“Nitrite is critical in preventing botulism, the deadliest
foodborne illness. In fact, since sodium nitrite was approved for use in
cured meats in 1925, no cases of botulism have been associated with
commercially prepared cured meats.”
The document also explains that meats cured “naturally”
still rely on a form of nitrite (nitrate) that occurs naturally in ingredients
such as celery powder and this fact is noted on the front of the package and in
the ingredient statement.
“Nitrite’s benefits are now recognized in treating many
medical conditions including preventing preeclampsia during pregnancy, promoting
wound healing, controlling blood pressure, and helping with successful organ
transplantation,” said Booren.
