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A curing salt used in some aged cheeses and cured meats to prevent the growth of dangerous bacteria, including Clostridium botulinum. It works by slowly converting to nitrite inside the food during the curing process. Authorised in very limited food categories at tightly controlled levels. High intake of nitrates can form nitrosamines in the body, compounds linked to increased cancer risk — the WHO classifies processed meats using nitrates as Group 1 carcinogens. Generally considered safe at regulated doses.
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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.