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A preservative used in cured and processed meats to prevent the growth of dangerous bacteria, including Clostridium botulinum. It also gives products like ham and bacon their characteristic pink colour. The real concern is that nitrites can react with meat proteins to form nitrosamines, compounds linked to increased colorectal cancer risk. WHO classifies processed meats as Group 1 carcinogens partly because of this. Authorised in very limited food categories with strict maximum levels.
Want to know if a product you eat contains E 249? Open FoodScan, photograph any food product label and get your analysis.
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The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.