The hazards of food additive sodium nitrite
Sodium nitrite (NaNO ₂) is a common food additive mainly used for marinating meat (such as ham, sausages, bacon, etc.), which has preservative, color preserving, and flavor enhancing effects. However, excessive intake or improper use may pose health hazards, mainly including the following aspects:
1. Acute poisoning (high-risk)
Toxic dose: Adults may be poisoned if ingested 0.2-0.5 grams, and may die if ingested 1-2 grams.
Symptoms: Dizziness, vomiting, difficulty breathing, decreased blood pressure, and in severe cases, tissue hypoxia, coma, and even death due to methemoglobinemia.
Vulnerable population: Children or those who accidentally consume salt are at higher risk (such as mistakenly using it as salt).
2. Carcinogenic risk (long-term exposure)
The formation of nitrosamines: Nitrites react with amines produced by protein decomposition under gastric acid or high temperature cooking conditions, producing strong carcinogens such as nitrosamines (N-nitroso compounds).
Related cancers: Long term excessive intake may increase the risk of gastric cancer, esophageal cancer, colorectal cancer, and other cancers.
