E252 Nitrate de potassium
If all sources of dietary nitrate are taken into account (additives, natural occurrence in food, environmental contaminants), people in all age groups with medium to high exposure are likely to exceed the safe level. Nitrate can be converted to nitrite in saliva. However, during digestion, nitrite ions react with amino acids from proteins to form nitrosamines. Four of these substances are classified as probable carcinogens (with, in particular, a suspected increased risk of colon cancer). Their intentional use is therefore strongly restricted. Nitrite ions can also react with iron to form nitrosylated iron, which also promotes colon cancer. However, the European Food Safety Authority (Efsa) states that the permitted levels of use are supposed to be sufficiently protective. A high consumption of nitrites also increases methemoglobinemia, and vigilance is required, especially in children who consume a lot of iron.
Examples of products for use
Cheese, non-heat-treated processed meats, other traditional local charcuterie (bacon, bacon fillet, wiltshire bacon, ham, rohschincken, etc.).
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