E250 Sodium Nitrite

E250PreservativesOrigin: Lab-made

Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganYes

The salt itself is synthetic, but it's used almost only in meat.

Gluten-freeYes

HalalYes

KosherYes

KetoYes

Low-FODMAPYes

The short answer

Sodium nitrite (E250) keeps bacon pink and prevents botulism, but forms cancer-linked compounds when cooked at high heat. "Uncured" meat usually has nitrite from celery instead.

40/100

Best to avoid

Controversial, restricted or banned somewhere.

E-numberE250

Comes fromLab-made

What it doesPreservatives

Glycemic index—

Daily limit0.07 mg/kg

Also calledSodium nitrite, Curing salt

Cut back on nitrites

Clean-label swaps

Clean grocery swap

No-nitrite-added bacon

Check the label: many "uncured" bacons still contain celery nitrite.

Shop nitrite-free bacon Opens your country’s Amazon store

Clean substitute

Smoked paprika

Smoky, bacon-like flavor without curing salts.

Shop smoked paprika Opens your country’s Amazon store

Pantry swap

Air fryer

Cooking bacon at lower temperatures forms fewer nitrosamines.

Shop air fryers Opens your country’s Amazon store

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Rules by country

🇺🇸 US FDAApproved with limits

🇪🇺 European UnionApproved with limits

🇨🇦 Health CanadaApproved with limits

CaliforniaNo extra rules

Approved with strict limits everywhere. The EU lowered its limits in 2023. The WHO's cancer agency classes processed meat as a known cause of colorectal cancer, partly because of nitrites.

How much is too much? (Acceptable Daily Intake)

Body weight: 70 kg

4.9 mgper day is the safe upper limit

Based on 0.07 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 1.4 mg a day.

What is it?

Sodium nitrite is a curing salt. It stops the bacteria that cause botulism and gives ham and bacon their pink color and cured taste.

Where it comes from: Made industrially from nitrogen compounds. "Uncured" products use celery powder, which also contains nitrite.

Why it’s in food

Prevents botulism in cured meat
Keeps ham and bacon pink
Adds the classic cured flavor

Often found in

BaconHot dogsHamDeli meatsSalami

Also listed as: Sodium nitrite, Curing salt, Pink salt, Prague powder #1

Health & gut impact

Colorectal cancerUnder study

Processed meat is a Group 1 carcinogen. Nitrites can form nitrosamines, especially when frying.

IARC Monographs Vol. 114 (2018)

Food safetyBenefit

Highly effective against botulism.

EFSA Journal 15(6):4786 (2017)

What can I use instead?

Fresh unprocessed meat

Ratio: N/A

Best for: Everyday meals

Vitamin C in cured meat

Ratio: Already added

Best for: Reduces nitrosamines

More preservatives:

Sodium Benzoate E211Sodium benzoate (E211) is a common preservative in soda and sauces. It's safe at normal amounts, but it can form small amounts of benzene when mixed with vitamin C.Use in moderation

Common questions

Is Sodium Nitrite safe?

Best to avoid (40/100). Approved with strict limits everywhere. The EU lowered its limits in 2023. The WHO's cancer agency classes processed meat as a known cause of colorectal cancer, partly because of nitrites.

Is Sodium Nitrite vegan?

Yes. The salt itself is synthetic, but it's used almost only in meat.

Is Sodium Nitrite gluten-free?

Yes.

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Scientific sources & regulatory citations

21 CFR 172.175 (US FDA)
EFSA OpenFoodTox: E250
IARC Monographs Vol. 114 (2018)
EFSA Journal 15(6):4786 (2017)

Last checked against FDA, EFSA and Health Canada records: October 31, 2026 · INS 250 · CAS 7632-00-0