The chemical that makes your hot dogs that appetizing pink color is a preservative called sodium nitrite. Under very unusual circumstances, it can cause a fatal toxicity, but the most troubling aspect of this prevalent preservative is its known link to colon cancer. Even the American Cancer Society urges you to consider your consumption of cured meats seriously and, if you do eat them, to bake or poach them, which leads to less harmful carcinogenic activity. Moderation with cured meats does not seem to help. Even small amounts lead to an increased risk of cancer.
Sodium Nitrite Explained
Sodium nitrite is a preservative that is added to processed meats, such as hot dogs, bacon and lunch meats, to maintain their color and help keep away bacteria, according to Duke University Health System. It helps delay the development of botulism in meat and adds a smoked flavor to the food that is characteristic of cured meats. Since it is a preservative, it also helps the food stay viable on the shelf for longer periods of time. However, serious health risks are linked with the use of this preservative.
Toxicity
It is possible, but unlikely, to get a toxic dose of sodium nitrite. According to the University of Minnesota Extension, the fatal dose of this nutrient is 22 to 23 milligrams per kilogram of body weight. To find your weight in kilograms, divide your weight in pounds by 2.2. To reach this amount of sodium nitrite, a 154-pound adult would have to eat 18.57 pounds of cured meat at one sitting. That meat would have to contain 200 parts per million of sodium nitrite for the toxicity to occur. Even then, other factors, such as the sodium in the cured meat, would likely cause toxicity itself at doses in this range.
Cancer Link
Some studies show that nitrites can cause some forms of cancer. When proteins break down, they form a chemical known as amines. When amines and nitrites come into contact with each other, they form nitrosamines. These chemicals are linked to an increased risk for colorectal cancer, according to Duke University Medical Center. In fact, the USDA requires the inclusion of vitamin C or erythorbic acid to help reduce the amount of nitrosamines that cured meats produce. However, most of the studies into nitrites and cancer come from animal studies. No data exists stating how much nitrosamines it takes to cause cancer in a human, according to the University of Minnesota Extension. More research is needed before a firm recommendation is made.
Recommendations
The recommendation for cured meats and hot dogs urges that you indulge in them only sparingly. A study conducted by the American Cancer Society showed that 1 ounce of cured meat per day five to six days per week for men and two to three days per week for women led to a 50 percent increased risk in cancer of the lower colon over 10 years. A bun-length hot dog is about 2 ounces, and two pieces of bacon are about 1 ounce. Even moderate intake seems to increase the risk of cancer in some people. Eat cured meat products seldom, and seek other lean meats to get your proteins for the day.
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