During pregnancy, you will be faced with certain specific restrictions on your diet, lifestyle and personal care. You may be advised to avoid or reduce consumption of certain foods, due to known or suspected risk factors to you or your baby. You will also need to avoid certain food additives, which means avoiding the foods that include them. Sodium nitrate and sodium nitrite are two common additives that are thought to pose risks to pregnant women.
History
According to the University of Minnesota Extension, salt has been used to cure and preserve meat for centuries, due to its ability to combat bacteria that leads to spoilage. As this practice gained popularity, salts that imbued meats with a pinkish color and distinctive taste became more desirable. Eventually, it was discovered that nitrate, which exists in some salt, was directly involved in producing this pink color. However, it was subsequently learned that nitrate is converted to nitrite during processing and that it was, in fact, nitrite that was responsible for the special color. Today, sodium nitrite is more commonly used in meats, although nitrate is sometimes used for meats with longer aging periods, such as country ham. Concerns about the safety of nitrates and nitrates first emerged in the 1970s.
Function
The University of Minnesota Extension reports that when added to meat, sodium nitrite significantly delays the development of the food-borne poison botulinal toxin, also known as botulism. It also enhances flavor and color and prevents the development of rancid odors and flavors during meat storage. Many meats that are cured with sodium nitrite are also smoked, reports the University of Minnesota Extension. Sodium nitrite is changed to nitric oxide during curing, which is then combined with myoglobin, the source of meat's natural red color. This red color is then changed to bright pink during the smoking process.
Warning
According to "Parents" magazine, digested nitrites convert in our bodies to nitrosamines, which can potentially cause cancer. In addition, the University of Minnesota Extension reports that some cured meats, such as bacon, already contain small amounts of nitrosamines. Hot dogs, ham and other deli meats are among the other foods that you should avoid during pregnancy. In addition, the Vermont Department of Public Health reports that some drinking water drawn from private wells may contain nitrates and nitrites. If you are pregnant and drink well water, you should have the water tested for nitrites and nitrates.
Misconceptions
The University of Minnesota Extension notes that researchers are not fully aware of the extent to which the human body produces nitrosamines after eating cured meats or what is considered an unsafe level of nitrosamines. In addition, "Parents" magazine reports that there is currently no evidence that nitrosamines are harmful to a fetus. Still, the University of Minnesota Extension emphasizes that nitrosamines are considered a health hazard.
Considerations
Your doctor can provide guidance and advice regarding your level of nitrite and nitrate consumption during pregnancy. "Parents" magazine reports that if you are permitted to eat cured meats in moderation, you can offset their negative effects by eating a food rich in vitamin C. This may prevent the production of nitrosamines.
