Carcinogenic Nitrosamines In Food
Although sodium nitrate is an approved food additive, it can produce carcinogenic nitrosamines in the body.
Although scientists link nitrosamines to cancer, the EU has approved sodium nitrate, which can turn into nitrosamines in combination with other substances , as a food additive.
This substance is used by the food industry as a preservative (E 251) and also ensures an appetizing color for meat and sausage products, for example .
Sodium nitrate is the sodium salt of nitric acid. It is widely used as a preservative because it counteracts bacteria.
- Some of these bacteria can be dangerous, such as Clostridium botulinum and Listeria monocytogenes , which can lead to serious illnesses.
While this food additive is considered safe, chemical changes occur when combined with other substances. Among other things, carcinogenic nitrosamines can develop .
Foods with sodium nitrate
This preservative is used in relatively few foods, but these are very popular and therefore consumed frequently. Sodium nitrate is used very often in various sausage and meat products.
Hot dogs
Salt used to be used to preserve meat, but now nitrates (salts and esters of nitric acid) are used. Sausages contain sodium nitrite because they are cured or smoked. Food is flavored and preserved during smoking.
During this process, the nitrite turns into nitric oxide, which combines with myoglobin, a red pigment that gives hot dogs their distinctive pink color.
A study published in the Schweizer Ernährunsumschau in 2006 showed that nitrates are broken down in sausages and other meat and combine with proteins to form nitrosamines.
Creating a balance
Because sodium nitrate can cause inflammation, the US Department of Agriculture is requiring sausage manufacturers to add anti-inflammatory substances (antioxidants). This is why vitamin C, for example, is used to minimize the effects of nitrates.
Smoked meat forms nitrosamines
However, it should not be forgotten that we absorb a particularly large amount of nitrates through vegetables, because sodium nitrate is also formed from nitrogen in the soil. Meat is therefore not the only source of sodium nitrate. In fact, sausage and meat products contain less than 5% sodium nitrate. Here some examples:
- Prosciutto or ham
- Kassler
- Beer biters and country hunters
- salami
- Bacon
- Smoked bacon
- Boiled ham
- Meat offers in supermarkets
If you eat every day small amounts of processed meat, more than 50 grams, increases to your risk for colorectal cancer.
Meat, sausage, or salami are fine in small amounts, but you should switch to healthier alternatives if possible. Fresh chicken, fish or vegetarian spreads also taste delicious.
fruit
Nitrate is an essential plant nutrient in the soil that is absorbed by all plants and serves as the primary source of nitrogen.
As such, nitrate is a natural component of vegetables, fruits, and grains, with the nitrate content being different for each plant. In general, fruits contain fewer nitrates than vegetables. Root vegetables contain more because they are stuck right in the ground.
Strawberries, gooseberries, raspberries and cherries have the most nitrates.
vegetables
The following vegetables are high in nitrates:
- Green salad
- Beets
- Carrots
- Green beans
- spinach
- parsley
- Cabbage
- radish
- celery
However, the nitrate levels depend heavily on the composition of the soil.
Various studies have shown that vegetables rich in nitrates (such as beetroot and lettuce) can lower blood pressure as the levels of nitric oxide increase.
In addition to relaxing and vasodilating blood vessels, nitric oxide also has anticoagulant properties.
Cut down on sausage and processed meat consumption
With natural, high-quality vitamin C, you can reduce the formation of carcinogenic nitrosamines. Nevertheless, you should reduce your consumption of sausage and processed meat as much as possible. There are also other reasons why you should eat as little sausage as possible. Your general health will be grateful to you for that!
