Nitrites (additives E249-E250)

Preservative salts (sodium nitrite E250, potassium nitrite E249) used in charcuterie and processed meats to prevent Clostridium botulinum growth and fix the pink colour of meat. Once ingested, they form nitrous compounds (nitrosamines), some of which are carcinogenic. ANSES confirmed in July 2022 the association between nitrite exposure via processed meat and the risk of colorectal cancer, with a dose-dependent effect. ANSES recommendation: limit charcuterie to a maximum of 150 g per week. Alternatives exist: celery juice and vegetable broths, naturally rich in nitrates but without synthetic additives. (Source: ANSES 2022)