E250 — Sodium nitrite
E250 (Sodium nitrite), a preservative, is rated "avoid": worth avoiding. The standard curing salt for bacon, ham, and hot dogs. Can form nitrosamines during cooking, linked to colorectal cancer. IARC lists processed meat as a Group 1 carcinogen.
Is sodium nitrite bad for you? →
What is Sodium nitrite?
The standard curing salt that gives bacon, ham, hot dogs, and salami their pink color and prevents botulism in vacuum-packed meats.
What does it do to the body?
During high-heat cooking it forms nitrosamines, compounds tied to colon cancer. People who eat processed meat daily have measurably higher cancer risk; an occasional weekend bacon sandwich is much lower risk.
What regulators say
IARC classifies processed meats containing nitrites as Group 1 (known carcinogen). The EU tightened maximum levels in 2023; the FDA allows it with a 200 ppm cap.
Risk rating: Avoid
Known or suspected to cause harm: a substance EFSA or another regulator has flagged, or one restricted in some jurisdictions. Best kept out of a regular diet.
Source: WHO Q&A — processed meat (Group 1) ↗