What we found
Curing salt added to processed meats to inhibit bacterial growth and fix colour. Avoid: processed meat is IARC Group 1, and ingested nitrite under nitrosating conditions is IARC Group 2A (Monograph 94); permitted but flagged on carcinogenicity grounds.
Source: IARC — International Agency for Research on Cancer ↗Also labeled as: E250, 7632-00-0
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