Source: Rita Jane Gabbett, MEATINGPLACE, 2/9/16


The North American Meat Institute has issued a document it calls a “Media MythCrusher” aimed at explaining the role and safety of sodium nitrite in cured meats.

The document takes issue with media reports that often describe sodium nitrite as a “known carcinogen,” noting a two-year, U.S. National Toxicology Program animal feeding study concluded that nitrite does not cause cancer at levels used in the meat industry.

It is also a myth that cured meat products are the most common source of nitrite in our diets, according to NAMI. Scientists say that 93 percent of human nitrite intake comes from vegetables, particularly root vegetables such as celery, beets, carrots, spinach and lettuce, and from saliva, thanks to the body’s own healthy, nitrogen cycle. Less than 5 percent of human nitrite intake is sourced to cured meats.

“Nitrite is a very important ingredient with significant and proven food safety benefits,” said Betsy Booren, NAMI vice president of scientific affairs. “Nitrite is critical in preventing botulism, the deadliest foodborne illness.  In fact, since sodium nitrite was approved for use in cured meats in 1925, no cases of botulism have been associated with commercially prepared cured meats.”

Naturally
The document also explains that meats cured “naturally” still rely on a form of nitrite (nitrate) that occurs naturally in ingredients such as celery powder and this fact is noted on the front of the package and in the ingredient statement.

“Nitrite’s benefits are now recognized in treating many medical conditions including preventing preeclampsia during pregnancy, promoting wound healing, controlling blood pressure, and helping with successful organ transplantation,” said Booren.

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