Research Corner - Q&A Sodium Nitrate by Joe Cannon | Date Released : 14 Aug 2008 0 comments Print Close Question: I heard that sodium nitrate (in Costco turkey bacon, for example) may have catastrophic effects on the body. What is the purpose of the nitrate bond, especially when in contrast with NaCl? Is it a preservative? Are the damages actually not very likely, or are they highly common? Answer: Sodium nitrate (chemical symbol NaNO3) and the related molecule, sodium nitrite (chemical symbol NaNO2) are sometimes used to prevent food poisoning and act as food color enhancers in products like bacon, ham, hot dogs, some lunch meats and smoked fish. The issue is that when heated (as in frying a food), sodium nitrite can form compounds called nitrosamines, many of which are carcinogens (i.e., cause cancer). Most of this evidence, however, stems from animal research. How much nitrosamines cause human cancer is unknown, but most experts feel it’s prudent to limit exposure. This is especially true in pregnant women. Heating these compounds seems to be the issue because these nitrates are found in many healthy foods. For example, nitrates are found in fruits and vegetables. The Center for Disease Control estimates that 70 percent of the nitrates we get in our diet come from vegetables. Vegetables don't cause cancer – they help prevent it! Fortunately, for processed meat lovers, vitamin C stabilizes sodium nitrate. In the US, vitamin C is added to sodium nitrate to reduce nitrosamine formation. If you check the bacon you mentioned, you will probably also see vitamin C (ascorbic acid) or another compound called erythorbic acid listed in the ingredients list. Both reduce nitrosamine formation. The chemical bonds between sodium nitrate and sodium chloride are different. The bond holding sodium chloride (NaCl) together is called an ionic bond and is formed between two elements that are oppositely charged (Na is positively charged while Cl is negatively charged). In this instance, one element holds the electrons that make up the bond more tightly than the other element. With respect to sodium nitrate, it’s a little more complicated. The Na portion (sodium) is bonded to the nitrate portion via an ionic bond. The nitrate molecule (NO3), however, is actually held together via a covalent bond. A covalent bond occurs when the molecules holding the compound together actually share the electrons that make up the chemical bond. It’s not that the bonds themselves act as a preservative. Rather, the molecule sodium nitrate preserves food by inhibiting food poisoning (botulism). Back to top About the author: Joe Cannon Joe Cannon, MS, CSCS, NSCA-CPT, is a Pennsylvania-based personal trainer, exercise physiologist and health educator. For over 10 years, he has studied and written about the proper use of dietary supplements and is known for his thought provoking editorials and lectures. Joe is the author of Nutritional Supplements: What Works and Why: A Review from A to Zinc and Beyond, which evaluates the claims and clinical evidence for over 100 popular supplements. Joe certifies personal trainers, via AAAI/ISMA, has written for several publications and has been a content consultant for Dateline NBC. Full Author Details Related content Content from Joe Cannon Vitamin C Joe Cannon | Articles Dear God, Don't Eat That! Part 1 Noah Hittner | Articles Recommended Amount of Sodium Patti Milligan | Articles Blood Pressure and Sodium Steve Rhyan | Articles Ginseng and Blood Pressure Joe Cannon | Articles Sodium Nitrate Joe Cannon | Articles Vitamin C Joe Cannon | Articles Creatine: Supplement or Drug? Joe Cannon | Articles Noni Juice and Cancer Joe Cannon | Articles Nutrition to Speed Recovery Joe Cannon | Articles Glyconutrients: Fact or Fiction? Joe Cannon | Articles Top 10 Supplement Facts You Probably Didn't Know Joe Cannon | Articles Glucosamine and Chondritin Joe Cannon | Articles Arnge Krush and Alpha Lipoic Acid Joe Cannon | Articles Prime Delight Joe Cannon | Articles Please login to leave a comment Comments (0) Back to top