Sodium Nitrate
Flagged by IARC Group 1 + WHO 2015 as a forms carcinogenic nitrosamines; strongly linked to colorectal cancer concern
What it is
Added to cured meats to inhibit botulism and maintain pink color. Converts to nitrosamines, which the WHO classified as a Group 1 carcinogen in processed meat.
No products in our database currently contain this ingredient.
Products that avoid this ingredient
Looking for cleaner options? Browse our best-rated products by category.