sodium nitrate
sodium nitrate

Sodium Nitrate

Common names: Chile saltpeter, Nitratine, Soda niter.
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KIDSADVISORY SAFETY RATING
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Caution
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Sodium nitrate is a chemical compound commonly used in the food industry as a preservative and curing agent. It plays a critical role in extending the shelf life of processed meats by inhibiting the growth of harmful bacteria like Clostridium botulinum. Additionally, it helps retain the natural pink or red color of cured meats, making them more visually appealing to consumers.[1]
Despite its utility, sodium nitrate has raised health concerns due to its potential to form nitrosamines, compounds associated with an increased risk of cancer, particularly when processed meats are cooked at high temperatures.[2] Prolonged or excessive consumption of sodium nitrate has also been linked to other health issues, such as increased oxidative stress. As a result, many consumers and manufacturers are exploring natural alternatives to reduce reliance on this compound in food preservation.[3]

Safety Overview

Regulatory Bodies

FDA (US)
The FDA recognizes sodium nitrate as a generally accepted safe (GRAS) substance for use in food, primarily as a preservative in cured meats and other food products. They have set limits on the levels of nitrate in food (200 – 500 parts per million or ppm depending on the product) to ensure it remains within a safe consumption range.[3]
Health Canada
Health Canada maintains that sodium nitrate used in food products at the recommended levels poses no significant risk to human health. They emphasize continuous monitoring to ensure that exposure to nitrate remains within acceptable limits to avoid potential health concerns related to overconsumption. Currently, they’ve set the max limit of sodium nitrate for various purposes at 200 ppm with variations depending on use.[4]
EFSA (Europe)
EFSA has conducted multiple assessments of sodium nitrate and nitrite, setting a recommended limit for daily intake (3.7mg/kg bw) based on potential health risks, particularly the formation of carcinogenic compounds. They consider nitrate levels in food to be safe when consumed within these guidelines.[5]
WHO (World Health Organization)
WHO has reviewed sodium nitrate and nitrite, and their experts concluded that while nitrate exposure through food is generally safe at low levels, there is a potential concern regarding its conversion into nitrites and subsequent nitrosamine formation in the body. WHO supports regulations to limit nitrate exposure to reduce long-term health risks.[6]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
EFSA has conducted multiple assessments of sodium nitrate and nitrite, setting a recommended limit for daily intake (3.7mg/kg bw) based on potential health risks, particularly the formation of carcinogenic compounds. They consider nitrate levels in food to be safe when consumed within these guidelines.[5]
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More about Sodium Nitrate

  • Bacon: Sodium nitrate is used to cure bacon, preventing bacterial growth (like Clostridium botulinum) and maintaining its pinkish-red color.
  • Hot dogs: Sodium nitrate helps preserve hot dogs by inhibiting spoilage and extending shelf life while keeping the meat's color vibrant.
  • Salami: In salami, sodium nitrate aids in curing, preventing microbial contamination, and enhancing the flavor during the fermentation process.
  • Ham: Sodium nitrate is applied in the curing of ham to prevent spoilage and give it the characteristic bright color associated with cured meats.
  • Deli meats: Used in deli meats, sodium nitrate helps maintain freshness, prevent bacterial growth, and extend the product's shelf life.

Historical Use
Sodium nitrate, historically referred to as saltpeter, has been used for centuries as a preservative in cured meats and as a key component in gunpowder production during the 19th century.[8]
Current Exposure
Today, consumers are frequently exposed to sodium nitrate through processed meats, such as bacon, hot dogs, and deli products, as well as certain cured fish and some packaged foods. These foods will have the name of the additive, in this case sodium nitrate or nitrite, and its concentration in the mixture. Outside of food products, items containing it will bear the statement “Keep out of reach of children.” [1]

Carcinogenic Risk
Sodium nitrate can convert into nitrosamines during food preparation, especially at high temperatures, and these compounds are associated with an increased risk of gastrointestinal cancers. The risk is greater especially when cooking at high temperatures with protein rich foods.[2] To avoid this, it is recommended to cook food containing sodium nitrate at lower temperatures or with vitamin C-rich foods, such as fruits and vegetables.[11]
Cardiovascular Impact
High intake of sodium nitrate has been linked to elevated oxidative stress and endothelial dysfunction, which may contribute to heart disease over time.[9]
Methemoglobinemia
Excessive exposure to sodium nitrate can increase methemoglobin levels in the blood, reducing its oxygen-carrying capacity to tissues. This causes methemoglobinemia, a blood disorder that leads to symptoms like fatigue and cyanosis because of the overabundance of methemoglobin, a form of hemoglobin that cannot carry oxygen.[10]
Oxidative Stress
Studies suggest sodium nitrate may increase the production of reactive oxygen species, contributing to cell damage and chronic inflammation.[11]

Carcinogenicity
Sodium nitrate itself is not classified as carcinogenic. However, when exposed to high heat or acidic conditions, it can form nitrosamines, compounds linked to an increased risk of cancer in long-term studies.[2]
Toxicity
At regulated levels, sodium nitrate is considered safe for consumption. Excessive intake, however, may lead to adverse effects such as methemoglobinemia, particularly in infants and sensitive individuals.[6]
Endocrine Disruption
Current evidence does not indicate that sodium nitrate has any endocrine-disrupting effects at levels commonly found in food.[12]
Neurotoxicity
There is no significant evidence suggesting sodium nitrate is neurotoxic when consumed within permissible limits in food products.[12]
Genotoxicity
Studies show sodium nitrate does not directly cause DNA damage (genotoxicity). However, concerns exist over the potential effects of nitrosamines formed under certain conditions.[2]

High-Risk Groups
Vulnerable groups, such as infants, pregnant women, and individuals with cardiovascular conditions, are at higher risk of adverse effects from sodium nitrate exposure due to their physiological sensitivities.[10] Infants, in particular, are susceptible to methemoglobinemia when exposed to nitrate-contaminated water or foods.[13]
Health Impacts
Pregnant women exposed to high levels of sodium nitrate may face increased risks of complications such as reduced fetal growth, likely linked to oxidative stress and hypoxia.[5] Individuals with compromised cardiovascular health may experience exacerbated endothelial dysfunction due to prolonged dietary nitrate consumption.[13]

Recommended Intake
The Acceptable Daily Intake (ADI) for sodium nitrate, as established by the World Health Organization (WHO) and the European Food Safety Authority (EFSA), is 3.7 mg per kg of body weight per day.[5][4]

General Safety Level
Sodium nitrate is generally considered safe for consumption in regulated quantities and is approved by food safety authorities such as the U.S. FDA and EFSA. However, excessive consumption or prolonged exposure can lead to adverse effects like headaches or digestive discomfort, especially in sensitive individuals.[5]
Sensitive Individuals
People with a sensitivity to nitrates or those with conditions like asthma may experience worsening symptoms, including respiratory issues or headaches. Studies have linked nitrate sensitivity to potential allergic reactions or nitrite conversion, exacerbating existing conditions in some cases.[14]

FAQ

What is sodium nitrate?

Sodium nitrate is a chemical compound used as a food preservative, fertilizer, and in industrial applications.

What is sodium nitrate used for?

Sodium nitrate is used in cured meats, fertilizers, explosives, and glass manufacturing.

Is sodium nitrate bad for you?

Excessive consumption of sodium nitrate may be linked to health risks such as high blood pressure and an increased risk of certain cancers.

Is sodium nitrate soluble in water?

Yes, sodium nitrate is highly soluble in water.

References

  1. Environmental Working Group (n.d.) 'Sodium Nitrate', EWG's Guide to Healthy Cleaning.  Available at: https://www.ewg.org/cleaners/substances/5635-SODIUMNITRATE/ ↩︎
  2. Cross, A.J., Ferrucci, L.M., Risch, A., Graubard, B.I., Ward, M.H., Park, Y., Hollenbeck, A.R., Schatzkin, A. and Sinha, R. (2010) 'A large prospective study of meat consumption and colorectal cancer risk: An investigation of potential mechanisms underlying this association', Cancer Research, 70(6), pp. 2406-2414.  Available at: https://pubmed.ncbi.nlm.nih.gov/20215514/ ↩︎
  3. U.S. Food and Drug Administration (FDA). (n.d.). 'Substances Added to Food (formerly EAFUS).'  Available at: https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&sort=Sortterm_ID&order=ASC&startrow=1&type=basic&search=sodium%20nitrate ↩︎
  4. Health Canada. (2003). 'Guidelines for Canadian Drinking Water Quality: Guideline Technical Document - Nitrate and Nitrite.'  Available at: https://www.canada.ca/en/health-canada/services/publications/healthy-living/guidelines-canadian-drinking-water-quality-guideline-technical-document-nitrate-nitrite/page-2-guidelines-canadian-drinking-water-quality-guideline-technical-document-nitrate-nitrite.html ↩︎
  5. European Food Safety Authority (EFSA). (2017). 'Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives', EFSA Journal, 15(6).  Available at: https://www.efsa.europa.eu/en/efsajournal/pub/4787 ↩︎
  6. World Health Organization (WHO). (2016). 'Nitrate and Nitrite in Drinking Water.' World Health Organization Report.  Available at: https://www.who.int/docs/default-source/wash-documents/wash-chemicals/nitrate-nitrite-background-document.pdf ↩︎
  7. Sullivan, G.A. and Sebranek, J.G. (2012) 'A Comparison of Traditional and Alternative Meat Curing Methods', American Meat Science Association.  Available at: https://meatscience.org/docs/default-source/MeatWeEat/sullivan_factsheet.pdf?sfvrsn=0 ↩︎
  8. Tang, W. H., & Hazen, S. L. (2014). 'The Gut Microbiome and Its Role in Cardiovascular Diseases.' Nature Reviews Cardiology, 11(7), 419-429.  Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC5354081/ ↩︎
  9. Greer, F. R., & Shannon, M. (2005). 'Infant Methemoglobinemia: The Role of Dietary Nitrates in Food and Water.' Pediatrics, 116(3), 784-786.  Available at: https://pubmed.ncbi.nlm.nih.gov/16140723/ ↩︎
  10. Valko, M., et al. (2007). 'Free Radicals and Antioxidants in Normal Physiological Functions and Human Disease.' The International Journal of Biochemistry & Cell Biology, 39(1), 44-84.  Available at: https://pubmed.ncbi.nlm.nih.gov/16978905/ ↩︎
  11. Ward, M. H., et al. (2005). 'Drinking-Water Nitrate and Health: Recent Findings and Research Needs.' Environmental Health Perspectives, 113(11), 1607-1614.  Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC1310926/ ↩︎
  12. Brender, J. D., et al. (2013). 'Prenatal nitrate intake from drinking water and selected birth defects in offspring of participants in the national birth defects prevention study.' Environ Health Perspect, 121(9):1083-9.  Available at: https://pubmed.ncbi.nlm.nih.gov/23771435/ ↩︎
  13. Taylor, S.L., & Hefle, S.L. (2001). 'Food Allergies and Sensitivities: Role of Additives.' Clinical Reviews in Allergy & Immunology, 20(2), pp. 229-246.  Available at: https://www.functionalmedicineuniversity.com/AllergiesandSensitivities.pdf ↩︎

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