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Nitrites require amino acids and high heat to turn into nitrosamines. Vegetables have less protein and are typically cooked at lower temperatures, reducing their relative risk.
Gotta differentiate a little bit here. Nitrates (NO3-) vs nitrites (NO2-) vs what – afaik- is benefitial is Nitrosamin (NO) as it leads to widening of arteries and venes for more throughout.
Looking at the numbers the WHO and IARC came up with, the link is very weak, and more propaganda than anything else. Also, at least here in the EU, meats with sodium nitrite added are required to contain antioxidants to inhibit nitrosamine formation.
It all comes down to nitrosamine formation. In reality, 80%+ of dietary nitrates are derived from vegetable origin. Nitrates are reduced to nitrite by the nitrate reducing bacteria residing on the dorsal surface of your tongue. Once nitrites are formed, they can react in acidic solution (e.g., gastric acid) in the absence of heat with various compounds including secondary and tertiary amines to form N-Nitroso compounds endogenously. With conventionally cured meats, erythorbate is required by law to be added to reduce nitrite to nitric oxide to react with myoglobin to form the red pigment associated with cured meat (nitric oxide myoglobin) rather than reacting with secondary/ tertiary amines, etc. to form nitrosamines. From this perspective, conventionally cured meats are actually fairly safe from a toxicology standpoint – even when compared to nitrates from vegetable origin. Moreover, those following certain diets, such as DASH, for example, may exceed the ADI for nitrate by 550%+.
Uncured meats, however, do not have erythorbate included and can result in much higher residual nitrite contents which is directly linked to nitrosamine formation.
not an aswer to this question but at this point idgaf about what causes cancer or not except for smoking and sunbathing without solar cream, bc anything can cause me cancer in this life. just try not to abuse certain things and that´s all.