E250

Sodium Nitrite

Preservative in Bacon, Ham & Processed Meats

What is E250 (Sodium Nitrite)?

E250, known as Sodium Nitrite, is a preservative and colour fixative used almost exclusively in processed meats like bacon, ham, salami, and hot dogs.

Why it's used:

• Prevents botulism – blocks deadly Clostridium botulinum bacteria
• Preserves pink/red colour – keeps meat looking "fresh" and appealing
• Adds cured flavour – gives bacon and ham their distinctive taste
• Extends shelf life – inhibits bacterial growth and spoilage
• Prevents rancidity – acts as an antioxidant in fats

Sodium nitrite has been used since the early 1900s, initially for colour preservation. Its antimicrobial properties (especially against botulism) made it indispensable in meat curing.

Where is E250 Found?

E250 is used almost exclusively in processed and cured meats:

Very High Nitrite Content:

• Bacon – all cured bacon contains nitrites (unless labelled "uncured")
• Ham – cooked ham, parma ham, prosciutto, gammon
• Salami – all varieties of salami and pepperoni
• Chorizo – Spanish and Mexican cured sausages
• Hot dogs and frankfurters – nearly all contain E250
• Corned beef – tinned and deli corned beef
• Pastrami – cured and smoked beef
• Salted/cured beef – bresaola, biltong

Moderate Nitrite Content:

• Sausages – many (but not all) contain nitrites for colour
• Luncheon meats – sliced deli meats like turkey, chicken
• Pâtés – especially pork and liver pâtés
• Smoked fish – occasionally used (check labels)

Health Concerns and Side Effects

E250 and nitrites are among the most controversial food additives due to serious cancer concerns:

1. Nitrosamine Formation (Carcinogenic)

The primary concern is that nitrites convert to nitrosamines – powerful cancer-causing compounds:

How it happens:

• During cooking – high heat (frying bacon, grilling sausages) causes nitrites to react with amino acids, forming nitrosamines
• In your stomach – acidic stomach environment converts nitrites to nitrosamines during digestion
• Worst with high heat – frying and grilling produce more nitrosamines than boiling or steaming

Cancer risks:

• Colorectal (bowel) cancer – strongest evidence, 18% increased risk with 50g daily
• Stomach cancer – high nitrosamine exposure linked to stomach cancer
• Pancreatic cancer – some studies suggest increased risk
• Prostate cancer – emerging evidence of association

2. WHO Classification (2015)

The International Agency for Research on Cancer (IARC), part of the WHO, evaluated 800+ studies and concluded:

• Processed meat = Group 1 carcinogen (sufficient evidence of cancer in humans)
• Every 50g daily increases bowel cancer risk by 18%
• This classification applies specifically to nitrite-cured meats

What this means: The evidence linking processed meat (with nitrites) to cancer is as strong as the evidence for tobacco and asbestos.

3. Methemoglobinemia (Blue Baby Syndrome)

High nitrite exposure in infants can cause methemoglobinemia (reduced oxygen-carrying capacity in blood):

• Babies under 6 months are at highest risk
• Can cause bluish skin, breathing difficulties, lethargy
• UK guidance: Don't give babies cured meats before 6 months

This is rare in the UK but a serious concern in areas with high-nitrate water supplies.

4. Other Reported Side Effects

Some people report the following after consuming nitrite-rich foods (though scientific evidence is limited):

• Headaches and migraines
• Nausea and dizziness
• Flushing (red face)
• Rapid heartbeat
• Allergic-type reactions (rare)

Regulatory Status

E250 is approved but heavily regulated due to known risks:

United Kingdom & European Union

• Approved for use in cured meats only
• Maximum levels strictly controlled – typically 150 mg/kg (0.015%) in finished product
• Must be labelled as "E250" or "Sodium Nitrite"
• EFSA Acceptable Daily Intake (ADI): 0.07 mg per kg body weight per day
• UK Government advice: Limit processed meat to no more than 70g per day

United States

• Approved by the FDA with similar limits (200 ppm maximum)
• No mandatory warning labels (unlike the UK/EU)
• USDA requires addition of ascorbic acid (vitamin C) or erythorbate to reduce nitrosamine formation

Calls for Bans

• Cancer Research UK and other health groups have called for E250 to be phased out
• Some EU countries (like Denmark) have stricter limits or are considering bans
• France aims to reduce nitrite use by 25% by 2025

Should You Avoid E250?

❌ CONSIDER AVOIDING:

• Everyone concerned about cancer risk – particularly bowel and stomach cancer
• Children and pregnant women – developing bodies more vulnerable
• Those with family history of cancer – especially colorectal or stomach cancer
• Anyone eating processed meat daily – cumulative risk increases significantly

⚠️ LIMIT IF:

• You enjoy bacon/ham occasionally but want to reduce cancer risk
• You cook processed meats at high heat (frying, grilling) – increases nitrosamine formation
• You want to follow WHO/Cancer Research UK guidance (max 70g processed meat daily)

✅ Likely Safe For:

• People who rarely eat processed meats (once a month or less)
• Those who eat processed meats in very small amounts (e.g., bacon bits on a salad)

How to Reduce Nitrite Exposure

1. Choose Nitrite-Free Alternatives

• Fresh, unprocessed meat – chicken breast, beef steak, pork chops (no curing = no nitrites)
• True "uncured" products – some brands use natural preservation without celery powder/nitrites (meat will be grey/brown)
• Frozen meats – plain frozen chicken, fish, beef (no preservatives needed)

2. Add Vitamin C When Eating Processed Meat

Vitamin C (ascorbic acid) blocks nitrosamine formation. If you eat bacon or ham:

• Drink orange juice with your meal
• Add tomatoes, peppers, or broccoli to your plate
• Many manufacturers now add vitamin C to cured meats for this reason

3. Avoid High-Heat Cooking

• Don't fry or grill bacon and sausages at very high temps – more nitrosamines form
• Use lower heat and cook more slowly
• Microwave or bake instead of pan-frying (produces fewer nitrosamines)

4. Follow UK Government Guidance

UK Public Health England recommends:

• Limit processed meat to no more than 70g per day (about 3 slices of bacon)
• Eat a varied diet with plenty of fruits and vegetables (fibre and antioxidants may protect against cancer)

The Botulism Dilemma

Sodium nitrite's defenders argue it's essential for food safety – without it, botulism could return.

The botulism argument:

• Botulism is a deadly illness caused by Clostridium botulinum bacteria
• Historically caused deaths from poorly preserved meats
• Nitrites effectively block botulism spores from growing
• No confirmed botulism outbreaks from nitrite-cured meats in modern times

However:

• Modern refrigeration and other preservation methods (freezing, vacuum sealing, high-pressure processing) can achieve the same safety without nitrites
• Fresh meats don't need nitrites – they're safe without them
• Nitrites are primarily used for colour and flavour, not just safety

The trade-off: Preventing rare botulism cases vs. contributing to thousands of cancer cases yearly.

The Bottom Line

E250 (Sodium Nitrite) is a controversial preservative with serious long-term health risks.

Key takeaways:

• ✅ Approved by UK and EU regulators with strict limits
• 🚨 WHO classifies processed meat as carcinogenic (Group 1 – same as tobacco)
• ⚠️ 50g daily (2 bacon slices) increases bowel cancer risk by 18%
• ⚠️ Forms nitrosamines during cooking and digestion (potent carcinogens)
• ⚠️ Linked to stomach, bowel, pancreatic, and prostate cancers
• ⚠️ 5,400 UK bowel cancer cases yearly linked to processed meat
• ⚠️ Can cause methemoglobinemia in infants (blue baby syndrome)
• 🔄 Health groups calling for bans or phase-outs in UK and EU

Our recommendation: Given the WHO's carcinogenic classification and strong cancer evidence, we recommend minimizing or avoiding E250-containing processed meats. If you do eat them, limit to <70g daily, add vitamin C to meals, and avoid high-heat cooking.

Last updated: February 2026