E251 — Sodium nitrate
E251 (Sodium nitrate), a preservative, is rated "avoid": worth avoiding. A preservative in cured meats that converts to nitrite in the body, then potentially to nitrosamines linked to colorectal cancer.
What is Sodium nitrate?
A curing agent in dry-cured meats like prosciutto, salami, pepperoni, and traditional hams. Acts as a slow-release form of nitrite.
What does it do to the body?
Your gut bacteria and saliva convert it to nitrite, which can then form nitrosamines in your stomach or during cooking. Long-term daily processed-meat intake is the cancer-risk concern; occasional charcuterie is not.
What regulators say
IARC classifies processed meats containing nitrates as Group 1 (known carcinogen). EU caps the maximum permitted levels in cured meats.
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) ↗