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New Media MythCrusher Addresses Misperceptions About Nitrite Safety, Value in Cured Meats

Thursday, February 11, 2016

(North American Meat Institute)

The Meat Institute released a new Media Mythcrusher document that aims to correct many of the myths surrounding the use of sodium nitrite as an ingredient in cured meat and poultry products and other foods. The document details the proven food safety and health benefits of nitrite and examines the major sources of dietary nitrite. The Media MythCrusher also explains the research on sodium nitrite and cancer, noting that a two-year, U.S. National Toxicology Program animal feeding study concluded that nitrite does not cause cancer at levels used in the meat industry and that cured meat products are not the most common source of nitrite in our bodies. The new MythCrusher document supplements the library of several Meat MythCrusher videos on nitrite use in cured meats produced by NAMI and the American Meat Science Association.

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