To prevent the growth of bacteria and meat spoilage, salt was traditionally added to meats. However, as meat processing methods improved, it was found that nitrates present in some salts gave meat its pinkish color while also adding a smoked flavor. For this reason, sodium nitrates are often used in curing meats to preserve them. Concerns have been raised, however, about whether this is a healthy practice.
Significance
When applied to meats, sodium nitrate is converted into sodium nitrite by bacteria. Depending upon the reaction desired, manufacturers will add sodium nitrate or sodium nitrite to meats. For example, sodium nitrate is added to foods like country ham because the sodium nitrate conversion process takes longer than simply applying sodium nitrite. Country ham is a traditionally highly salty food, and the longer the conversion process, the saltier the food. The U.S. Department of Agriculture restricts the amount of sodium nitrite and nitrate that can be added to meats to minimize toxicity concerns.
Excess Amounts
While a certain amount of nitrites can be tolerated in your body, excess amounts can affect your health. When nitrites are absorbed into your blood, they can react with iron in your blood to form methehemoglobin. If this occurs, your red blood cells may not be able to transport oxygen as well. This condition is known as methehemoglobinemia, a condition that causes cyanosis, where your skin turns a blue-tinged color. In addition to cyanosis, signs you may be experiencing this condition include headache and dizziness.
Considerations
Note that this health condition only occurs when you consume high levels of nitrates, according to the Bureau of Environmental Health. To obtain a lethal dosage -- 22 mg of sodium nitrite -- a 154-lb. adult would have to consume 18.57 pounds of cured meats, in which case the high intake of sodium, not the nitrites, would be likely prove more lethal. However, it is possible to experience some side effects from sodium nitrate intake, including upset stomach, diarrhea, vomiting and dizziness.
Carcinogenic Effect
One of the major concerns regarding nitrates in meats is that they have a cancer-causing effect. This is because under certain conditions the nitrite preservatives in meats can combine with amines to form nitrosamines. Nitrosamines are considered a cancer-causing agent. However, nitrosamines are rarely found in meats cured with sodium nitrate or nitrite, according to the University of Minnesota Extension (UME). One way nitrosamines can be produced is by overcooking bacon. Eating bacon that is not burned or crispy is associated with a lesser incidence of nitrosamines. However, the Food and Drug Administration monitors the incidence of nitrosamines in foods and has declared that adding sodium nitrates in foods es a "Generally Recognized as Safe" practice.
Considerations
Nitrates are not present only in cured meats. They also are found in the soil, so fruits and vegetables contain nitrates. The nitrate intake from cured meats typically represents about 10 percent of an American's overall nitrate intake, according to the UME. However, if you still have concerns about the level of nitrates in your food, you can cut back on your consumption of sausage, bacon, hot dogs and other cured meats.
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