Is there a difference between the sodium nitrite found naturally present in vegetables, and the additive?
There is no difference between natural (produced by nature, animals, etc.) and man-made sodium nitrite. It is a common misperception, often fueled by marketing companies to promote chemical-free products. Sodium nitrite is typically used as a food additive. It serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacteria which causes botulism. Sodium nitrite can be toxic for mammals. For this reason, sodium nitrite sold as a food additive is dyed bright pink to avoid mistaking it for something else. Various dangers of using this as a food additive have been suggested and researched by scientists. A principal concern is the formation of carcinogenic N-nitrosamines by the reaction of sodium nitrite with amino acids in the presence of heat in an acidic environment. Sodium nitrite has also been linked to triggering migraines. Recent studies have found a link between high processed meat consumption and colon cancer, possibly due to preservatives such as sodium nitrite. Recent studies have also found a link between frequent ingestion of meats cured with nitrites and the COPD form of lung disease.
