Is there dye in meat to enhance the color, if yes, is it harmful to our health?
Sodium nitrite and sodium nitrate are two closely related chemicals used for centuries to preserve meat. Nitrites and nitrates are salts, not dyes, added to cured meats and poultry products (bologna, hot dogs, bacon) to preserve color, enhance flavor, and protect against bacterial growth. These agents help prevent growth of Clostridium botulinum, which can cause the food borne illness botulism in humans.
Nitrate itself is harmless, but it is readily converted to nitrite in the body. Nitrites can form nitrosamines in the human body. In animals, nitrosamine formation can cause cancer. In humans, nitrite consumption has not been proven to cause cancer.
The food industry uses a minimal amount of nitritites. An average smoker inhales 100 times the nitrosamines that the average bacon eater ingests (Understanding Nutrition, 1996). This is not to say that we should start gobbling up processed meats. Because nitrite is used primarily in fatty, salty foods, there are important nutritional reasons for avoiding nitrite-preserved foods. Moderation and variety are key. To minimize the amount of nitrites that we consume, it is important to consume only moderate amounts of processed and packaged and cured meats. We wouldn't want bologna and hotdogs to be the only meats that we eat at all meals every day of the week.
For the most part, we in the United States have a pretty good system in place to make sure our food is safe. Before any substance can be added to food, its safety must be assessed through a rather stringent approval process. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) shares responsibility with Food and Drug Administration (FDA) for the safety of food additives used in meat, poultry, and egg products.
Some studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Additives are never given permanent approval. FDA and FSIS continually review the safety of approved additives, based on the best scientific knowledge, to determine if approvals should be modified or withdrawn. If studies prove that eating nitrite causes cancer in humans, approval will be withdrawn. The best advice for today is to limit your consumption of high-fat processed meats.
Note: A small percentage of the population may have a reaction to nitrites/nitrates. Only a certified health care professional can tell you if you are allergic to a substance in food. Reading food labels can help you avoid those substances or foods to which you are sensitive.
For additional food safety information about meat, poultry, or eggs:
- Read The Color of Meat and Poultry available at: http://www.fsis.usda.gov/OA/pubs/mpcolor.htm
- Visit the FSIS Web site: http://www.fsis.usda.gov/
- Read COLOR ADDITIVES abailable at: http://www.cfsan.fda.gov/~dms/cos-221.html
- Call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555