Why processed meats with nitrites score low

Nitrites and nitrates are added to cured meats to keep their color and flavor and to prevent bacterial growth. They're also why many deli meats land in the Poor band.

Why they count against a product

In 2015 the International Agency for Research on Cancer (IARC) classified processed meat as carcinogenic to humans, and compounds that can form from nitrites are part of the concern. Novaz rates sodium nitrite (E250) as a high-risk additive, which caps a product's score at 49.

What to look for on the label

• Sodium nitrite (E250), potassium nitrite (E249), sodium nitrate (E251) and potassium nitrate (E252).
• 'Uncured' or 'no nitrates or nitrites added' — these products are often cured with celery powder or juice, a natural source of nitrates, and the label must say so.
• A nitrite-free version of the same product — scan both and compare.

What the score won't tell you

The score rates the product, not how often you eat it. Dietary guidelines suggest limiting processed meat in general.