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Sodium Nitrate (E251) — What You Need to Know

Questionable(4/10)Synthetic
4
QUESTIONABLE
Safety Score: 4/10

What Is Sodium Nitrate?

Sodium nitrate is a preservative used in cured meats as a slow-release source of nitrite, providing a long-term curing effect. It is converted to nitrite by bacterial action during the curing process, which then acts as the active preservative and color fixative. Also known historically as Chile saltpeter, it occurs naturally in mineral deposits in South America.

What Is It Used For?

Used as a curing agent in processed meats where extended curing times are needed, such as dry-cured salami and long-aged meat products. Provides a reservoir of nitrite that is slowly released over time.

Function: Preservative, curing agent, slow-release nitrite source in processed meats
0.3 mg
Typical daily intake
259 mg
Max safe daily (70 kg adult)
0.1%
of ADI (typical diet)

Safety Assessment

📊
Acceptable Daily Intake (ADI)
3.7 mg/kg bw/day
🏛️
Regulatory Status
🇺🇸 USA (FDA): Approved. Limited use in cured meat products under 21 CFR 172.170.
🇪🇺 EU (EFSA): Re-evaluated 2017. ADI of 3.7 mg/kg bw/day as nitrate ion. Noted conversion to nitrite as primary safety concern.
⚠️ Key Concerns

Converts to nitrite in the body, which can then form carcinogenic nitrosamines. Used as a slow-release source of nitrite in cured meats — provides long-term curing effect. EFSA 2017 re-evaluation noted that while nitrate itself is less acutely toxic than nitrite, its conversion to nitrite makes it a concern. High nitrate intake from processed food and water has been associated with increased risk of colorectal cancer. Also naturally present in high levels in vegetables like spinach and beetroot, where the health context is different due to co-present antioxidants.

Our Assessment

Based on current evidence, Sodium Nitrate is rated Questionable with a score of 4/10. This is 1.7 points below the average for preservatives (5.7/10). Last reviewed by regulators: 2017. A typical diet provides about 0.1% of the acceptable daily intake.

Commonly Found In

Cured meatsSalamiPepperoniHamCorned beefSome cheeses
Example brands:
Columbus Craft MeatsBoar's HeadFiorucci

Always check the label for E251 or 'Sodium Nitrate'

▶Chemical Information
Formula: NaNO3
Molecular Weight: 84.99 g/mol
CAS Number: 7631-99-4
INS Number: 251
Also known as: E251, INS 251, Chile saltpeter, Soda niter

Frequently Asked Questions about Sodium Nitrate

Sodium Nitrate has a Safety Score of 4/10 (Questionable). Converts to nitrite in the body, which can then form carcinogenic nitrosamines. Used as a slow-release source of nitrite in cured meats — provides long-term curing effect. EFSA 2017 re-evaluation noted that while nitrate itself is less acutely toxic than nitrite, its conversion to nitrite makes it a concern. High nitrate intake from processed food and water has been associated with increased risk of colorectal cancer. Also naturally present in high levels in vegetables like spinach and beetroot, where the health context is different due to co-present antioxidants.

Quick Facts

E-Number
E251
INS Number
251
Category
Preservatives
Origin
Synthetic
FDA Status
Approved. Limited use in cured meat products under 21 CFR 172.170.
EFSA Status
Re-evaluated 2017. ADI of 3.7 mg/kg bw/day as nitrate ion. Noted conversion to nitrite as primary safety concern.
ADI
3.7 mg/kg bw/day
Last Review
2017
Dietary Compatibility
Vegan: ✅ YesHalal: ✅ YesKosher: ✅ YesGluten-Free: ✅ Yes

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Disclaimer: This information is for educational purposes only and is not medical advice. Always consult a healthcare professional for health-related decisions.

Related Additives

Other preservatives in the same family

Potassium NitrateSodium NitritePotassium Nitrite