Sodium nitrate is a food additive used in many processed and cured meats, including many varieties of bacon. It increases shelf life, reduces bacteria and creates the pink hue that gives bacon a fresh appearance. Sodium nitrate also improves the smoky flavors of bacon and slows the rate that bacon will pick up foul smells. Although sodium nitrate seems like a wonderful additive, the benefits might not outweigh the risks. Dangers Pregnant women should take precautions when eating bacon containing sodium nitrate. According to the U.S. Environmental Protection Agency, high consumption of nitrates during pregnancy can cause slow intrauterine growth, infant heart problems, miscarriage and sudden infant death syndrome, or SIDS. Furthermore, mothers who consume a lot of cured meats during pregnancy and breastfeeding may increase their child’,s risk of brain cancer, although more studies are needed. In rare cases, adults may experience methemoglobinemia, which reduces the amount of oxygen in your blood. This can ultimately lead to death if left untreated.
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