Potassium nitrate, or saltpeter, is a salt compound made from potassium and nitrate (NO3) ions. It occurs naturally in virtually all vegetables in small amounts. Commercially, potassium nitrate is made by reacting potassium chloride with sodium nitrate. The commercial product is commonly used as a food preservative, primarily in meats. In large amounts, nitrates can have negative health consequences, especially in young children.
Potassium Nitrate
Potassium nitrate, as saltpeter, has been used to preserve meats for hundreds of years in the Americas and Europe because of its antibacterial properties and ability to prevent natural colors from fading. The use of potassium nitrate has declined in modern times because of the more consistent preserving ability of sodium nitrate and various nitrites, but it is still found within cured meats, according to the "Dictionary of Food Science and Technology." Potassium nitrate is also used in fertilizers, fireworks, gunpowder, matches and toothpastes for sensitive teeth.
Within Foods
Potassium nitrate has been a common ingredient of salted meat for countless generations and is still used to cure salami, corned beef and charcuterie. Potassium nitrate gives cured meat its characteristic pink color. Since potassium nitrate is also used as a crop fertilizer, its residues can be found on a variety of vegetables such as celery, tomatoes, potatoes, leafy vegetables and some fruits, according to "Nutrition and Public Health" by Sari Edelstein.
Some Problems
The U.S. Food and Drug Administration labels potassium nitrate as non-toxic and most people seem not to be negatively affected by ingesting moderate amounts. However, according to a review article published in a 1993 edition of "Veterinary and Human Toxicology," large amounts of nitrates or nitrites have been linked to cancer, especially colorectal varieties, and some countries have banned their use in foods. The main issue is that heating meat cured with nitrates or nitrites creates nitrosamines, compounds that are potentially carcinogenic. Further, it is possible for bacteria in your stomach to convert potassium nitrate into potassium nitrite, which is considered more toxic.
Caution with Infants
Nitrates may present a potential health threat to infants by causing methemoglobinemia, which occurs when nitrate is converted to nitrite in the gut and then bonds to hemoglobin and prevents it from carrying oxygen, according to the book "Human Biochemistry and Disease." Methemoglobinemia is also known as "blue baby syndrome" because of the poor oxygenation of tissues, but it rarely causes death. Consult with your doctor about the appropriate balance of cured meats in your diet.
References
- "Dictionary of Food Science and Technology, 2nd Edition"; International Food Information Service; 2009
- "Nutrition and Public Health"; Sari Edelstein; 2006
- "Veterinary and Human Toxicology"; The Effects of Nitrate, Nitrite and N-nitroso Compounds on Human Health: A Review; C.S. Bruning-Fann et al.; December 1993
- "Human Biochemistry and Disease"; Gerald Litwack; 2008
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