Nitrites (NO₂) are chemicals often added to processed meats in the form of salt (sodium nitrite or potassium nitrite) to extend shelf life, prevent harmful bacterial growth, and enhance color, flavor, and texture.

For decades, nitrites have been associated with cancer—particularly colorectal cancer—and other serious health conditions, including cardiovascular disease and type 2 diabetes.

In processed meat, added nitrites can react with naturally occurring compounds in the meat to form nitrosamines. This reaction can occur during high-heat cooking, such as frying or grilling, or in the acidic environment of the stomach after consumption. Some nitrosamines can damage DNA and are linked to an increased risk of cancer.

No. Nitrates and nitrites are related compounds, but they are not identical. Nitrates (NO₃) are added to processed meats as salts such as sodium nitrate or potassium nitrate for preservation, and they can be converted to nitrites during curing and in the body, which is why both are often discussed together. Nitrates are typically used in slow curing, while nitrites are used in rapid curing because nitrites are the active curing agent.

Nitrites are most often found in processed meats such as bacon, hot dogs, sausages, deli meats, ham, and other cured or smoked meat products.

Some products use alternative curing methods, plant-based preservatives, or no-added-nitrite formulations. However, alternatives vary in effectiveness, safety, and shelf life, so each product should be evaluated individually.

Not always. Some “natural” or “uncured” products still contain ingredients—most notably celery powder or juice—that can function as sources of nitrite.

Not all processed meat carries the same level of risk, and food safety depends on many factors. However, regular consumption of nitrite-cured processed meats is widely viewed as a public health concern.

No. It is true that vegetables naturally contain nitrates that can be converted to nitrites, but unlike added nitrites in processed meats, they usually do not pose the same risk because vegetables also contain vitamin C, polyphenols, vitamin E, vitamin A, and other antioxidant compounds that help block nitrosamine formation in the stomach.

The Nitrite Action Network is an advocacy and education effort focused on the health and policy concerns associated with nitrites and related preservatives in food, especially in processed meats.