Нитрит натрия (E250)

Кратко

Нитрит натрия — соль, которую добавляют в ветчину, бекон и другие мясные изделия при посоле, чтобы сохранить их розовый цвет и подавить рост бактерии, вызывающей ботулизм. В организме нитрит может превращать гемоглобин крови в форму, которая плохо доставляет кислород к тканям, а в желудке из него могут образовываться нитрозамины, часть которых вызывает рак. В когортных исследованиях во Франции у людей, потреблявших больше нитрита натрия, чаще развивались рак предстательной железы и сахарный диабет 2 типа, однако исследования такого типа не позволяют доказать причинно-следственную связь.

Что это такое

Нитрит натрия сохраняет розовую окраску мяса, подвергнутого посолу, и подавляет рост бактерии, вызывающей ботулизм ¹².

Добавка E 250 (INS 250) имеет формулу NaNO2 ¹³. При добавлении эриторбата натрия нитрит быстрее восстанавливается до оксида азота ⁴.

Насколько широко его применяют

По частоте применения во французских фасованных пищевых продуктах нитрит натрия занимал седьмое место среди добавок: в 2019 году он был указан в составе 7144 из 126 556 продуктов ⁴.

Из 106 489 взрослых французов его потребляли 73,93%, а среднее потребление по всей выборке составило 0,28 mg/day; допустимое суточное потребление превышали 0,45% участников, что составляет 0,61% потреблявших его ⁵.

В организме

Проглоченный нитрит почти полностью всасывается, а затем выводится главным образом с мочой в виде нитрата ¹.

Бактерии полости рта восстанавливают до нитрита от 5 до 36% нитрата слюны ¹. Нитрит окисляет гемоглобин до метгемоглобина, что нарушает доставку кислорода к тканям ¹. В желудке триоксид диазота, образующийся из нитрита, нитрозирует вторичные амины ¹. Фермент CYP2E1 α-гидроксилирует N-нитрозодиметиламин (NDMA); продукт этой реакции распадается с образованием ионов метилдиазония, которые метилируют ДНК ⁶.

Нитрозирование диметиламина нитритом и активация NDMAПросвет желудка, затем эндоплазматический ретикулум и ядро гепатоцита

Нитрит (NO2−)
Неферментативное протонирование кислотой желудочного сокаpKa 3,3–3,4; в желудке протонирована примерно половина нитрита
Азотистая кислота (HNO2)
Неферментативная конденсация двух молекул HNO2, катализируемая кислотойНитрозирование — реакция второго порядка по нитриту; N2O3 даёт также NO и NO2
Триоксид диазота (N2O3)
Неферментативное N-нитрозированиеНепротонированный диметиламинАскорбатЭриторбатВторичные амины дают стабильные нитрозамины; первичные распадаются, выделяя N2
N-Нитрозодиметиламин (NDMA)
Цитохром P450 2E1 (CYP2E1), α-гидроксилированиеO2, НАДФН через цитохром-P450-редуктазуВ основном в печени; конкурирующее денитрозирование (CYP2E1) даёт метиламин
α-Гидроксидиметилнитрозамин
Спонтанный распадОбразуется также формальдегид
Ион метилдиазония
Неферментативное метилирование гуанинаПри отсутствии репарации вызывает транзиции G→A; метильную группу удаляет MGMT
O6-Метилгуанин в ДНК

Что показывают исследования

У взрослых французов, потреблявших больше нитрита натрия, чаще развивались рак предстательной железы и сахарный диабет 2 типа ⁷⁸.

При медиане наблюдения 6,8 года рак предстательной железы развился у 163 из 8157 мужчин с высоким потреблением нитрита натрия и у 56 из 5456 не потреблявших его (отношение рисков 1,62; 95% ДИ 1,17–2,25); отношение рисков колоректального рака у лиц обоего пола составило 1,22 (0,85–1,75) ⁷. При медиане наблюдения 7,3 года в группе более высокого потребления зарегистрировано 450 случаев сахарного диабета 2 типа на 268 950 человеко-лет, а в группе, не потреблявшей нитрит натрия, — 154 на 153 593 (отношение рисков 1,54; 1,26–1,90) ⁸.

Европейское агентство по безопасности пищевых продуктов (EFSA) установило допустимое суточное потребление — 0,07 mg нитрит-иона на 1 kg массы тела — исходя из бенчмарк-дозы, соответствующей удвоению уровня метгемоглобина у крыс ¹. При таком потреблении граница экспозиции (margin of exposure) для NDMA, образующегося в организме, превышала 10 000, а для NDMA и NDEA, уже содержащихся в мясе, при высоком уровне потребления была ниже 10 000 ¹.

Регулирование

Во всех четырёх юрисдикциях применение нитрита натрия ограничено главным образом мясом, подвергнутым посолу ²¹²¹³³.

Юрисдикция	Ограничения
ЕС	С 9 октября 2025 года в большинство мясных продуктов разрешено добавлять не более 80 mg/kg в пересчёте на нитрит-ион, в стерилизованные — не более 55 mg/kg ²
США	200 ppm в мясе, подвергнутом посолу; в беконе, посоленном шприцеванием, — 120 ppm вместе с аскорбатом или эриторбатом ¹²
Япония	Только мясные продукты, бекон из китового мяса, рыбные колбасы и рыбная ветчина, а также икра; остаточное содержание нитрит-иона не более 0,070 g/kg ¹³
Китай	0,15 g/kg в мясных продуктах; остаточное содержание в пересчёте на нитрит натрия — 30–70 mg/kg ³

Источники

Регуляторное
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, et al. Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives EFSA Journal, 2017.
doi:10.2903/j.efsa.2017.4786 PubMed 32625504
Финансирование и результат
Финансирование
European Food Safety Authority; requestor: European Commission (Question numbers EFSA-Q-2011-00460 and EFSA-Q-2011-00461).
Результат
Sodium and potassium nitrite are used in curing mixtures to develop and fix the colour of meat, to inhibit microbial growth and to develop characteristic flavours. Acceptable daily intake 0.07 mg nitrite ion/kg body weight per day, based on methaemoglobin formation. Use as food additives supplied about 17% (range 1.5 to 36.0%) of overall nitrite exposure. Margin of exposure for endogenous NDMA formed from nitrite at the ADI 4.2 × 10^5; for preformed NDMA plus NDEA in processed food, below 10,000 in all age groups at high exposure. Nitrosamines formed from nitrite added at authorised levels could not be clearly distinguished from those present without added nitrite. There was evidence linking preformed NDMA with colorectal cancer and some evidence linking nitrite plus nitrate from processed meat with colorectal cancer.
Регуляторное
European Commission. Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252) Official Journal of the European Union, L series, 2023/2108, 9 October 2023, 2023.
https://eur-lex.europa.eu/eli/reg/2023/2108/oj
Финансирование и результат
Финансирование
European Commission.
Результат
Recital 4: nitrites and nitrates are used as preservatives to secure the preservation and microbiological safety of foods, in particular meat, fish and cheese products, protecting against the multiplication of bacteria, in particular C. botulinum; their presence can give rise to nitrosamines, some of which are carcinogenic. Recital 20: revised maximum levels are expressed as nitrite ion; the conversion factor from sodium nitrite is 0.67. Annex I, from 9 October 2025, E 249-250: non-heat-treated meat products (08.3.1) and heat-treated meat products other than sterilised (08.3.2), 80 mg/kg maximum added amount as NO2 ion and at most 45 mg/kg residual from all sources throughout shelf-life, replacing 150 mg/kg; sterilised meat products (Fo > 3.00), 55 mg/kg added and at most 25 mg/kg residual, replacing 100 mg/kg; listed meat preparations (08.2), 80 mg/kg added; traditional and traditionally cured meat products (08.3.4) carry product-specific limits.
Регуляторное
National Health Commission of the People's Republic of China; State Administration for Market Regulation. 食品安全国家标准食品添加剂使用标准 (National food safety standard: Standard for uses of food additives), GB 2760—2024 National standard of the People's Republic of China, issued 8 February 2024, in force from 8 February 2025, replacing GB 2760—2014, 2024.
https://file.jgvogel.cn/134/upload/resources/file/595476.pdf
Финансирование и результат
Финансирование
Issued by the National Health Commission and the State Administration for Market Regulation; the standard carries no funding statement. The text was read in a copy hosted by a third party, as the issuing bodies' sites refused automated access; its title page, contents and Table A.1 are those of GB 2760—2024.
Результат
Table A.1, ascorbic acid (vitamin C), CNS 04.014, INS 300, functions flour treatment agent and antioxidant: used in various foods in appropriate amounts according to production needs (按生产需要适量使用), except the food categories numbered 1 to 5, 10 to 62 and 68 in Table A.2, which comprise milks, fermented milk, milk powder and cream, butter, fresh fruit, vegetables, fungi and algae, cereals, rice, flours and raw noodles, fresh meat, aquatic products, eggs, sugars, honey, salt, spices, infant formulae and complementary foods for infants, drinking waters, fruit and vegetable juices, tea and coffee; maximum 5.0 g/kg in peeled or pre-cut fresh fruit (04.01.01.03) and in peeled, cut or shredded vegetables (04.02.01.03), 0.2 g/kg in wheat flour (06.03.01) and 1.5 g/kg in fruit and vegetable juices (14.02.01), as ready to drink. Table A.1, sodium carbonate (碳酸钠, CNS 01.302, INS 500(i)), function acidity regulator: according to production needs in various foods except categories 1 to 30 and 33 to 68 in Table A.2, and in fermented rice products; categories 31 and 32 are raw wet and raw dry noodle products. Sodium hydrogen carbonate (碳酸氢钠, CNS 06.001, INS 500(ii)), functions raising agent, acidity regulator and stabiliser: according to production needs in various foods except categories 1 to 56 and 58 to 68 in Table A.2, and in fermented rice products; category 57 is cereal-based complementary foods for infants and young children. Sodium sesquicarbonate (碳酸氢三钠, also named 倍半碳酸钠, CNS 01.305, INS 500(iii)), function acidity regulator: according to production needs in dairy products other than listed exceptions, only goat milk, and in pastries (07.02) and biscuits (07.03). Table A.1, phospholipids (磷脂, CNS 04.010, INS 322), functions antioxidant and emulsifier: according to production needs in various foods, except the categories numbered 1 to 4, 6, 8 to 53 and 59 to 68 in Table A.2, which comprise pasteurised and sterilised milk, fermented milk, milk and cream powder, vegetable oil, animal fats, butter, fresh fruit, vegetables, fungi and algae, cereals, rice, flours and noodle products, fresh, chilled and frozen meat, aquatic products, eggs, sugars, honey, salt, spices, drinking waters, fruit and vegetable juices, wines, and tea and coffee; cream (category 5), hydrogenated vegetable oil (7) and infant formulae and complementary foods for infants (54 to 58) are not among the exceptions. Table A.1, mono- and diglycerides of fatty acids (单,双甘油脂肪酸酯, CNS 10.006, INS 471), functions emulsifier and coating agent (乳化剂、被膜剂): according to production needs in various foods, except the 59 categories numbered 1 to 4, 6 to 11, 13 to 14, 16 to 30, 32 to 53 and 59 to 68 in Table A.2; cream (5), surface-treated fresh fruit (12) and vegetables (15), raw wet noodle products (31) and infant formulae and complementary foods for infants (54 to 58) are not among the exceptions; maximum 20.0 g/kg in butter and concentrated butter (02.02.01.01), 30.0 g/kg in raw dry noodle products (06.03.02.02), 6.0 g/kg in brown sugar, raw sugar, other sugars and syrups (11.01.02) and 5.0 g/kg in spices (12.09). Table A.1, phosphoric acid and phosphates (磷酸及磷酸盐), a group entry that includes disodium dihydrogen pyrophosphate (焦磷酸二氢二钠), tetrasodium pyrophosphate (焦磷酸钠), tetrapotassium pyrophosphate (焦磷酸四钾), trisodium monohydrogen diphosphate (焦磷酸一氢三钠) and calcium acid pyrophosphate (酸式焦磷酸钙); its INS numbers include 450(i), 450(ii), 450(iii), 450(v) and 450(vii); functions water-retention agent, raising agent, acidity regulator, stabiliser, coagulant and anticaking agent (水分保持剂、膨松剂、酸度调节剂、稳定剂、凝固剂、抗结剂). Maximum levels apply singly or in combination, expressed as phosphate (PO4 3-), for example 5.0 g/kg in dairy products other than listed exceptions, 15.0 g/kg in bakery wares (07.0), 5.0 g/kg in prepared and cooked meat products, 20.0 g/kg in non-dairy creamer and compound seasonings and 80.0 g/kg in seasoning packets for instant wet noodles (12.10.01.03); in infant formulae (13.01.01, 13.01.02) and complementary foods for infants and young children (13.02), 1.0 g/kg using only calcium hydrogen phosphate and sodium dihydrogen phosphate.
Независимое
Chazelas E, Deschasaux M, Srour B, Kesse-Guyot E, Julia C, Alles B, et al. Food additives: distribution and co-occurrence in 126,000 food products of the French market Scientific Reports, 2020.
doi:10.1038/s41598-020-60948-w PubMed 32132606
Финансирование и результат
Финансирование
PhD grant from Paris 13 University (E. Chazelas); post-doctoral fellowship from the Fondation pour la Recherche Médicale (ARF201809007046, M. Deschasaux); French Ministry of Health (DGS Arrêté 29 Novembre 2019); French National Cancer Institute (INCa_14059); European Research Council (ERC CoG ADDITIVES_864219). Researchers were independent from funders. Funders had no role in the study design, the collection, analysis, and interpretation of data, the writing of the report, and the decision to submit the article for publication. Open Food Facts is a non-profit association.
Результат
53.8% of products contained at least one additive and 11.3% five or more. Appendix 7, products containing each additive: citric acid E 330 18,302; lecithins E 322 13,102; E 14XX modified starches 10,100; sodium carbonates E 500 8587; ascorbic acid E 300 7919; xanthan gum E 415 7327; sodium nitrite E 250 7144; diphosphates E 450 6529; pectins E 440 6504; mono- and diglycerides of fatty acids E 471 6060. Specific starches: E 1442 209, E 1422 173, E 1414 55, E 1450 30, E 1412 27, E 1420 19, E 1404 18, E 1440 5, E 1410 1. The footnote and the Discussion state that the number of products containing each specific modified starch may be underestimated because packaging often states only 'modified starch'. E 500 had the highest squared loading (0.64) in cluster 3, 'stabilizers and emulsifiers mostly used in biscuits and cakes'; sodium carbonate (E 500), diphosphates (E 450) and lecithins (E 322) co-occurred in 1667 products, mostly biscuits. The authors describe E 500, E 450, E 503 and E 422 as widely used in biscuits and cakes as acidity regulators, stabilizers and emulsifiers. Additive doses were not available.
Независимое
Chazelas E, Druesne-Pecollo N, Esseddik Y, de Edelenyi FS, Agaesse C, De Sa A, et al. Exposure to food additive mixtures in 106,000 French adults from the NutriNet-Santé cohort Scientific Reports, 2021.
doi:10.1038/s41598-021-98496-6 PubMed 34608173
Финансирование и результат
Регистрация
NCT03335644
Участники
106 489
Финансирование
NutriNet-Santé: Ministère de la Santé, Santé Publique France, INSERM, INRAE, CNAM and University Sorbonne Paris Nord. E. Chazelas: doctoral funding from University Sorbonne Paris Nord; C. Debras: French National Cancer Institute. Project: European Research Council (Horizon 2020, grant agreement No 864219), French National Cancer Institute (INCa_14059), French Ministry of Health (arrêté 29.11.19) and IdEx Université de Paris (ANR-18-IDEX-0001). Researchers were independent from funders; funders had no role in the study design, the collection, analysis and interpretation of data, the writing of the report, and the decision to submit the article for publication.
Поддержка в натуральной форме
Some of the 2677 ad hoc laboratory assays of additive doses were ordered by the consumers' association UFC Que Choisir.
Результат
Intakes of 90 additives were estimated from repeated 24-h records matched to brand-level composition data (OQALI, Open Food Facts, Mintel GNPD), with doses from 2677 laboratory assays, EFSA dose data by food category or Codex GSFA levels; descriptive analyses were weighted to the 2016 French census. Table 1, % consumers; median, 95th percentile and mean (SD) in mg/day; mean (SD) in mg/kg bw/day: modified starches E 14xx 91.48%; 1304.66, 4270.38, 1596.45 (1394.44); 24.33 (21.84). Citric acid E 330 91.15%; 1380.84, 6193.84, 1956.51 (2231.41); 29.84 (34.31). Lecithins E 322 86.57%; 35.36, 168.33, 53.94 (71.99); 0.83 (1.1). Xanthan gum E 415 79.74%; 303.60, 1401.31, 439.26 (508.65); 6.62 (7.62). Mono- and diglycerides of fatty acids E 471 78.07%; 101.90, 547.24, 160.8 (197.42); 2.44 (2.98). Sodium carbonates E 500 67.10%; 560.00, 4950.00, 1267.46 (1913.51); 19.62 (29.73), with median 8.51 and 95th percentile 76.73 mg/kg bw/day. The ADI column reads NA for all six. Diphosphates E 450 64.36%; 62.86, 715.67, 178.33 (308.05); 2.74 (4.67); ADI 40 mg/kg bw/day, exceeded by 0.02% of all participants and 0.03% of consumers. Additives without a specified ADI can be used quantum satis, that is with no limitations other than current good manufacturing practice. The authors state that information on the health impact of regular and cumulative intake of food additives in humans, and on effects of their mixtures, is still missing.
Регуляторное
EFSA Panel on Contaminants in the Food Chain (CONTAM), Schrenk D, Bignami M, Bodin L, Chipman JK, del Mazo J, et al. Risk assessment of N-nitrosamines in food EFSA Journal, 2023.
doi:10.2903/j.efsa.2023.7884 PubMed 36999063
Финансирование и результат
Финансирование
European Food Safety Authority; requestor: European Commission (Question number EFSA-Q-2020-00665).
Результат
Assessment of 10 carcinogenic N-nitrosamines occurring in food (NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP, NPYR), assumed equally potent; BMDL10 10 μg/kg body weight per day from rat liver tumours induced by NDEA. Exposure 0 to 208.9 ng/kg body weight per day across surveys, age groups and scenarios. Meat and meat products were the main contributing food category, 7 to 100% of exposure across surveys excluding cooked unprocessed meat and fish and 20 to 99% including them. Margins of exposure at the 95th percentile 3337 to 48; highly likely (98 to 100% certain) to be below 10,000 for all age groups, which raises a health concern.
Независимое
Chazelas E, Pierre F, Druesne-Pecollo N, Esseddik Y, Szabo de Edelenyi F, Agaesse C, et al. Nitrites and nitrates from food additives and natural sources and cancer risk: results from the NutriNet-Santé cohort International Journal of Epidemiology, 2022.
doi:10.1093/ije/dyac046 PubMed 35303088
Финансирование и результат
Регистрация
NCT03335644
Участники
101 056
Наблюдение
median 6.7 years; 6.8 years in men
Финансирование
The NutriNet-Santé study was supported by Ministère de la Santé, Santé Publique France, INSERM, INRAE, CNAM and University Sorbonne Paris Nord. E.C. was supported by a Doctoral Funding from University Sorbonne Paris Nord; C.D. by a grant from the French National Cancer Institute (INCa). The project received funding from the European Research Council (Horizon 2020, grant agreement no. 864219), the French National Cancer Institute (INCa_14059), the French Ministry of Health (arrêté 29.11.19) and the IdEx Université de Paris (ANR-18-IDEX-0001). Researchers were independent from funders. Funders had no role in the study design, the collection, analysis and interpretation of data, the writing of the report and the decision to submit the article for publication.
Поддержка в натуральной форме
Some of the 700 ad hoc laboratory assays of nitrites and nitrates in foods were commissioned by the consumers' association UFC Que Choisir.
Результат
3311 first incident cancers, among them 966 breast, 400 prostate and 268 colorectal, over 639,756 person-years to 12 January 2021. Food additives supplied 4.7% of total nitrite intake; 73.9% consumed sodium nitrite (E 250). High consumers were those above the sex-specific median among consumers, 0.19 mg/day in women and 0.25 mg/day in men. Sodium nitrite, high consumers against non-consumers: prostate cancer 163 of 8157 against 56 of 5456 men, HR 1.62 (95% CI 1.17 to 2.25), median follow-up 6.8 years; colorectal cancer 106 of 37,328 against 51 of 26,397, HR 1.22 (0.85 to 1.75); overall cancer 1209 of 37,328 against 639 of 26,397, HR 1.10 (0.99 to 1.21). All additive nitrites and prostate cancer: 162 of 8164 against 56 of 5443, HR 1.58 (1.14 to 2.18). Additive nitrates and breast cancer HR 1.24 (1.03 to 1.48). No association was detected for natural sources. The authors state that residual confounding cannot be entirely ruled out.
Независимое
Srour B, Chazelas E, Druesne-Pecollo N, Esseddik Y, de Edelenyi FS, Agaësse C, et al. Dietary exposure to nitrites and nitrates in association with type 2 diabetes risk: Results from the NutriNet-Santé population-based cohort study PLoS Medicine, 2023.
doi:10.1371/journal.pmed.1004149 PubMed 36649248
Финансирование и результат
Регистрация
NCT03335644
Участники
104 168
Наблюдение
median 7.3 years (interquartile range 3.2 to 10.1)
Финансирование
The NutriNet-Santé study was supported by Ministère de la Santé, Santé publique France, INSERM, INRAE, CNAM and University Sorbonne Paris Nord. EC was supported by a Doctoral Funding from University Sorbonne Paris Nord; CD by a grant from the French National Cancer Institute (INCa). The project received funding from the European Research Council (Horizon 2020, grant agreement No 864219), the French National Cancer Institute (INCa_14059), the French Ministry of Health (arrêté 29.11.19), the IdEx Université de Paris (ANR-18-IDEX-0001) and a Bettencourt-Schueller Foundation Research Prize 2021. Researchers were independent from funders. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Результат
969 incident type 2 diabetes cases over 710,122 person-years to 1 October 2021. 73.9% were exposed to sodium nitrite (E 250); mean intake 0.28 mg/day. Higher exposure was above the sex-specific median among exposed participants, 0.19 mg/day in women and 0.25 mg/day in men. Fully adjusted, Fig 3: sodium nitrite non-exposed 154 cases in 153,593 person-years (reference), lower exposure 365 in 287,578 (HR 1.26, 95% CI 1.02 to 1.55), higher exposure 450 in 268,950 (HR 1.54, 1.26 to 1.90), P-trend < 0.001; all additive nitrites, higher against non-exposed, 1.53 (1.24 to 1.88); total nitrites, tertile 3 against 1, 1.27 (1.04 to 1.54). Nitrates were not associated (all P-trend 0.7). The authors state that no causal link can be established and that exposure was not validated against nitrite or nitrate biomarkers.
Консенсус
IARC Working Group on the Evaluation of Carcinogenic Risks to Humans. Ingested nitrate and nitrite, and cyanobacterial peptide toxins IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, volume 94, International Agency for Research on Cancer, Lyon, 2010.
PubMed 21141240
Финансирование и результат
Финансирование
The IARC Monographs programme has been supported since 1982 by Cooperative Agreement U01 CA33193 with the United States National Cancer Institute, since 1986 by the Health, Safety and Hygiene at Work Unit of the European Commission Directorate-General for Employment, Social Affairs and Equal Opportunities, and since 1992 by the United States National Institute of Environmental Health Sciences. This volume was made possible, in part, through Cooperative Agreement CR 834012 with the United States Environmental Protection Agency. The contents of the volume are solely the responsibility of the Working Group.
Результат
Inadequate evidence in humans for the carcinogenicity of nitrate in food and in drinking water. Limited evidence in humans for the carcinogenicity of nitrite in food; nitrite in food is associated with an increased incidence of stomach cancer. Sufficient evidence in experimental animals for the carcinogenicity of nitrite in combination with amines or amides; limited evidence for nitrite per se; inadequate evidence for nitrate. Overall evaluation: ingested nitrate or nitrite under conditions that result in endogenous nitrosation is probably carcinogenic to humans (Group 2A). Nitrosating agents that arise from nitrite under acidic gastric conditions react readily with nitrosatable compounds, especially secondary amines and amides, to generate N-nitroso compounds; their formation is inhibited by vitamin C and other antioxidants.
Консенсус
Bouvard V, Loomis D, Guyton KZ, Grosse Y, El Ghissassi F, Benbrahim-Tallaa L, et al. Carcinogenicity of consumption of red and processed meat Lancet Oncology, 2015.
doi:10.1016/S1470-2045(15)00444-1 PubMed 26514947
Финансирование и результат
Финансирование
not stated
Результат
Red meat: unprocessed mammalian muscle meat such as beef, veal, pork, lamb, mutton, horse or goat. Processed meat: meat transformed through salting, curing, fermentation, smoking or other processes to enhance flavour or improve preservation. More than 800 epidemiological studies assessed. Colorectal cancer: positive associations with red meat in 7 of 14 cohorts and with processed meat in 12 of 18 cohorts; a meta-analysis of 10 cohorts gave relative risks of 1.17 (95% CI 1.05 to 1.31) per 100 g/day of red meat and 1.18 (1.10 to 1.28) per 50 g/day of processed meat. Processed meat classified as carcinogenic to humans (Group 1) on sufficient evidence for colorectal cancer; chance, bias and confounding judged unlikely explanations. Red meat classified as probably carcinogenic to humans (Group 2A) on limited evidence in humans and strong mechanistic evidence; chance, bias and confounding could not be ruled out with the same confidence. Mechanistic evidence: haem iron mediates formation of N-nitroso compounds and lipid oxidation products in the digestive tract; 300 or 420 g/day of red meat increased putative N-nitroso-derived DNA adducts in two intervention studies; meat heated at high temperature contains heterocyclic aromatic amines, which are genotoxic.
Финансирование не установлено
Mirvish SS, Wallcave L, Eagen M, Shubik P. Ascorbate-nitrite reaction: possible means of blocking the formation of carcinogenic N-nitroso compounds Science, 1972.
doi:10.1126/science.177.4043.65 PubMed 5041776
Финансирование и результат
Финансирование
Not read: the Science full text returned HTTP 403, the archived article page shows the abstract and reference list only, and Unpaywall lists no open copy. Affiliation of all authors: Eppley Institute for Research in Cancer, University of Nebraska Medical Center, Omaha.
Результат
Read in the abstract. Ascorbic acid blocked the formation of carcinogenic N-nitroso compounds by the chemical reaction between nitrous acid and oxytetracycline, morpholine, piperazine, N-methylaniline, methylurea and, in some experiments, dimethylamine; the extent of blocking depended on the compound nitrosated and on the experimental conditions. Urea and ammonium sulfamate were less effective blocking agents.
Регуляторное
US Department of Agriculture, Food Safety and Inspection Service. Use of food ingredients and sources of radiation, and certain other permitted uses, 9 CFR 424.21 and 424.22 Code of Federal Regulations, title 9, part 424, read in the electronic Code of Federal Regulations, up to date as of 20 October 2026, 2026.
https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-424
Финансирование и результат
Финансирование
US Department of Agriculture, Food Safety and Inspection Service; the text is federal regulation codified by the Office of the Federal Register.
Результат
Section 424.21(c), curing agents: sodium or potassium nitrite, to fix colour, in cured meat and poultry products; nitrites may not be used in baby, junior or toddler foods; the use of nitrites, nitrates or a combination shall not result in more than 200 ppm of nitrite, calculated as sodium nitrite, in the finished product, except that nitrites may be used in bacon only in accordance with section 424.22(b). Sodium ascorbate and sodium erythorbate are listed to accelerate colour fixing or preserve colour during storage. Section 424.22(b): in pumped and massaged bacon, sodium nitrite shall be used at 120 ppm ingoing with 550 ppm of sodium ascorbate or sodium erythorbate, or at 100 ppm, or at 40 to 80 ppm with added fermentable carbohydrate and lactic acid bacteria, each with 550 ppm sodium ascorbate or erythorbate; immersion-cured bacon at most 120 ppm ingoing; dry-cured bacon at most 200 ppm ingoing.
Регуляторное
Ministry of Health, Labour and Welfare; Consumer Affairs Agency. 第10版食品添加物公定書 (Japan's Specifications and Standards for Food Additives, 10th edition) Ministry of Health, Labour and Welfare and Consumer Affairs Agency, Japan; Appendix 1, classification table of listed additives, and Section F, standards for use, 2024.
https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuten/kouteisho10e.html
Финансирование и результат
Финансирование
Ministry of Health, Labour and Welfare and Consumer Affairs Agency, Japan; the compendium carries no funding statement.
Результат
Appendix 1 classifies L-ascorbic acid (Ｌ－アスコルビン酸, code FA001100) as a designated additive (指定), the category listed in Appended Table 1 of the Food Sanitation Act Enforcement Regulations; calcium and sodium L-ascorbate, L-ascorbic acid 2-glucoside and the stearate and palmitate esters are also designated. Section F, standards for use, has entries for erythorbic acid and sodium erythorbate and none for L-ascorbic acid or its salts. Appendix 1 classifies グリセリン脂肪酸エステル (Glycerol Esters of Fatty Acids, code FA018600) as designated; the Section D monograph (https://www.mhlw.go.jp/content/11130500/001208483.pdf) defines it as esters of fatty acids with glycerol or polyglycerol and their derivatives, comprising glycerol fatty acid esters, glycerol acetic, lactic, citric, succinic and diacetyltartaric acid fatty acid esters, glycerol acetic acid esters, polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters.

Обновлено 2026-10-21