网上抄的。。。。 Sodium nitrite helps prevent the growth of Clostridium botulinum, which can cause botulism in humans and is also used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products ( bologna, hot dogs, bacon). During the cooking process, nitrites combine with amines naturally present in meat to form carcinogenic N-nitroso compounds. It is also suspected that nitrites can combine with amines in the human stomach to form N-nitroso compounds. These compounds are known carcinogens and have been associated with cancer of the oral cavity, urinary bladder, esophagus, stomach and brain. Research in Sweden found that Swedes who ate on average three ounces of processed meat each day had a 15 percent greater chance of developing stomach cancer than those who consumed two ounces or less. Results of a study by the Cancer Research Center of Hawaii and the University of Southern California reported in the Journal of the National Cancer Institute (2005; 97:1458-65) of 190,000 people, ages 45 to 75, for seven years state that those who ate the most processed meat (bacon, ham, cold cuts) had a 68% higher risk of pancreatic cancer than those who ate the least. “Most” was defined as at least 0.6 ounce processed meat, one ounce beef or 0.3 ounce pork per 1,000 calories consumed. Dieticians suggest that you can help reduce the possible cancer-causing effects of sodium nitrite by consuming protective antioxidants before meals, such as vitamin C and vitamin E. But, remember, no vitamin offers 100% protection.