My diet:

E251 Sodium nitrate (Chile saltpeter)

E251PreservativesOrigin: Mineral
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The short answer
Sodium nitrate (E251) is a salt that cured-meat makers use as a slow-release source of nitrite, which keeps long-cured salami safe and pink. It is best kept to a small share of the diet, because nitrate can turn into nitrosamines when meat is cooked very hot.
Best to avoid

Controversial, restricted or banned somewhere.

E-numberE251
Comes fromMineral
What it doesPreservatives
Glycemic index—
Daily limit3.7 mg/kg
Also calledE251, Saltpeter

Rules by country

🇺🇸 US FDAApproved with limits
🇪🇺 European UnionApproved with limits
🇨🇦 Health CanadaApproved with limits
CaliforniaNo extra rules

Permitted in the EU, US and Canada only in limited uses, mostly long dry-cured meats and some cheeses, with maximum levels set for each. Most cured-meat makers now use sodium nitrite (E250) because it works faster.

How much is too much? (Acceptable Daily Intake)

259 mgper day is the safe upper limit

Based on 3.7 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 74 mg a day.

What is it?

Bacteria in the meat slowly convert sodium nitrate into nitrite over days or weeks. The nitrite then stops the bacteria that cause botulism from growing. That slow release is why it is used for dry-cured products that hang for months.

Where it comes from: Mined from desert deposits in Chile and also made in factories. Cured-meat makers have used it for centuries as a slow-release source of nitrite.

Why it’s in food

  • Protects long dry-cured salami and hams
  • Keeps the pink color in cured meats
  • Releases curing agent slowly over weeks
  • Used alongside faster-acting nitrite

Often found in

Dry-cured salamiCountry hamSome aged cheesesCured sausages

Also listed as: E251, Saltpeter, Nitrate of soda, Chilean saltpeter

Health & gut impact

Processed meat and cancerConcern

IARC placed processed meat in Group 1, its highest risk tier, in 2015. Nitrosamines that can form from curing agents during cooking are one proposed reason, and the risk is tied to how much processed meat a person eats.

IARC Monographs, volume 114

Nitrate from water and infantsUnder study

High nitrate intake, especially in infants, can reduce how well the blood carries oxygen. Food is rarely the main source of that exposure; well water is.

EFSA opinion on nitrates in food

What can I use instead?

Sodium nitrite

Ratio: Not 1:1; nitrite works in days, nitrate over weeks

Best for: Quick-cure bacon and ham

Celery powder

Ratio: Varies by natural nitrate content

Best for: Natural-label cured meats

Related

More preservatives:

Benzoic acid E210Benzoic acid (E210) is the parent of sodium benzoate. It keeps acidic foods from molding. It is allowed within a daily limit, and in soft drinks with vitamin C it can form a little benzene.Use in moderationCalcium disodium EDTA (EDTA) E385Calcium disodium EDTA (E385) grabs stray metals so dressings, sodas and canned beans keep their color and flavor. Very little is absorbed, and it's safe in the small amounts allowed.Use in moderationCalcium Propionate E282Calcium propionate (E282) is the mold inhibitor in most packaged bread. It's considered safe, vegan and gluten-free, though a few small studies have raised questions about behavior in children and blood sugar.Use in moderationCalcium sorbate E203Calcium sorbate (E203) is a salt of sorbic acid that stops mold and yeast from growing in bread, cheese and wine. It's a synthetic, vegan and gluten-free preservative with a long safety record.Generally safe

Common questions

Is sodium nitrate the same as sodium nitrite?

No. Nitrate is less reactive. Bacteria convert it into nitrite, which is the active curing agent.

Is sodium nitrate in bacon?

Rarely. Most bacon uses sodium nitrite (E250), often from celery powder. Long dry-cured salami is the main product that still uses nitrate.

Is Sodium nitrate safe?

Best to avoid (42/100). Permitted in the EU, US and Canada only in limited uses, mostly long dry-cured meats and some cheeses, with maximum levels set for each. Most cured-meat makers now use sodium nitrite (E250) because it works faster.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E251
  • IARC Monographs, volume 114
  • EFSA opinion on nitrates in food

INS 251 · CAS 7631-99-4