What are the risks of high nitrite levels in sausages?

Produced by: Science Popularization China

Author: Li Zhenhui

Producer: Guangdong Provincial Association for Science and Technology

During the festive seasons, sausage is a delicious dish for gifting and entertaining guests. However, there have been repeated reports in the news about the excessive levels of nitrite in sausages. Why is nitrite added to sausages? What are the dangers of excessive nitrite in food? To clarify these questions, we have invited Long Rirong, the head of the expert group at the South China Medical Nutrition Food Research Center of the Guangdong Institute of Traditional Chinese Medicine and a nationally registered senior nutritionist.

The addition of nitrite to sausages serves preservation purposes, and specific regulations exist regarding the permissible amount used.

Many people associate nitrite as a food additive with cancer risk, leading to heavy criticism. Numerous online articles assert that the inclusion of nitrite in food creates conditions for tumor cell growth in the human body. In response, Long Rirong clarified that consumption of cured meats does not ensure illness or cancer development; rather, individuals who frequently consume cured meats have a slightly higher risk of cancer compared to non-consumers. If not consumed daily, there is no cause for concern. In fact, almost all non-fresh foods contain preservatives; otherwise, they would be difficult to store. The principal reason for adding nitrite to sausages is for preservation.

He pointed out that the current food safety concern regarding nitrites is due to their excessive addition. 'When added in excess, the meat appears bright red and visually appealing.' However, excessive consumption of nitrites can likely lead to food poisoning. Moreover, in the acidic environment of the stomach, nitrites can easily react with amines, which are metabolic byproducts of proteins, resulting in the formation of carcinogenic nitrosamines. Nitrosamines are highly carcinogenic and can promote the development of gastric and liver tumors. Therefore, the country has established clear regulations limiting the nitrite content in various foods. For instance, the residual sodium nitrite in cooked meat products is generally limited to no more than 30 milligrams per kilogram.

Consuming Chinese sausages with plenty of fresh vegetables is beneficial, as the vitamin C found in vegetables can help decompose nitrite.

Indeed, cured meats can be safely consumed, provided they are not made from diseased pig meat and do not contain excessive preservatives (like nitrites). Long Rirong stated that from a nutritional and food safety perspective, cured meats should be consumed sparingly, as they are not fresh food and are heavily preserved and flavored. This is especially crucial for individuals with high blood pressure: soaking cured meats for some time to dilute salt content or briefly boiling them is advisable, and when cooking, one should minimize the addition of salt.

For unhealthy cured meats that many enjoy, what should we do? Long Rirong's suggestion is:

In daily diets, one should control overall meat intake. The recommended average daily meat consumption, established by the nutritional community in our country through the 'Chinese Dietary Guidelines,' is between 50 to 75 grams, which is a scientifically sound recommendation.

A reasonable dietary combination and good eating habits are also very important. When consuming cured meats, pairing them with fresh vegetables is healthier. 'When eating pickled foods, it's best to consume fresh fruits and vegetables rich in vitamin C simultaneously. Vitamin C can prevent nitrates from converting into nitrites. Foods like lemons, chilies, and garlic can help break down nitrites,' he explained. To meet the balanced nutrition requirements, according to the Chinese Nutrition Society's recommended Balanced Diet Pyramid for Chinese residents, each person should consume 300 to 500 grams of vegetables (approximately a pound) daily. Additionally, when cooking green vegetables, it is advisable to use a little less salt to reduce salt intake.

Content from: Guangdong Provincial Association for Science and Technology

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