What Deli Meats Have Nitrates? Your Guide to Cured vs. Uncured

December 29, 2025 •

4 min read

According to MD Anderson Cancer Center, common cured deli meats can contain nitrates added to preserve the meat and maintain color. For those concerned about additives, understanding what deli meats have nitrates is key to making informed dietary choices at the grocery store or deli counter.

Quick Summary

Many popular deli meats like ham, salami, and hot dogs contain added nitrates for preservation and color. Even 'uncured' products often use natural nitrate sources like celery powder. Consumers can identify these preservatives by checking labels for ingredients like sodium nitrite or celery powder.

Key Points

All Cured Deli Meats Contain Nitrates: Common options like ham, bologna, and salami are preserved using nitrates or nitrites to extend shelf life and maintain color.
"Uncured" Doesn't Mean Nitrate-Free: Products labeled "uncured" still contain nitrates derived from natural sources, most often celery powder, which functions the same as synthetic nitrates.
Read the Ingredients List: To identify nitrates, look for "sodium nitrite," "sodium nitrate," "celery powder," or "natural curing agents" on the product label.
Health Concerns with Processed Meat Nitrates: When added to processed meats and cooked at high temperatures, nitrates can convert into nitrosamines, which are linked to an increased risk of certain cancers.
Choose Unprocessed Alternatives: For a truly nitrate-free option, select fresh, unprocessed meats like freshly sliced roasted chicken or turkey, or use plant-based protein sources.
Limit Overall Processed Meat Intake: Beyond just nitrates, the World Health Organization has classified all processed meat as a carcinogen, so limiting consumption is a good overall health strategy.

Understanding Nitrates in Deli Meats

Nitrates and their close relatives, nitrites, are chemical compounds used as preservatives in many processed meats. Their primary function is to extend shelf life by inhibiting the growth of bacteria, such as Clostridium botulinum, which causes botulism. They are also responsible for giving cured meats their characteristic pinkish color and salty flavor. While nitrates occur naturally in many vegetables, the nitrates added to processed meats are chemically identical but behave differently in the body due to the meat's composition.

Common Deli Meats with Added Nitrates

Many of the most popular deli meats on the market are cured using added nitrates or nitrites. These products are easily identified by reading the ingredients list, where the curing agents will be clearly specified. Some of the most common examples include:

Ham: A classic deli staple, cured ham relies on nitrates for its color and longevity.
Bologna: This emulsified sausage is typically cured with sodium nitrite to prevent spoilage and ensure its signature flavor.
Salami: As a dry-cured sausage, salami uses nitrates to prevent harmful bacterial growth during its long curing process.
Pepperoni: The red, spicy sausage found on pizzas and sandwiches is also a source of added nitrates.
Hot Dogs: These processed sausages are notorious for their use of nitrates and nitrites.
Corned Beef: This brisket cut is cured in a salt brine containing sodium nitrite.
Pre-packaged Turkey and Chicken: While often perceived as healthier, sliced turkey and chicken from the deli counter or in packets often have nitrates added as a preservative.

The "Uncured" Label Deception

One of the most confusing aspects for consumers is the use of the term "uncured" on deli meat packaging. Many people believe this means the product is free of nitrates, but this is often not the case. The USDA requires meat producers to label products as "uncured" if they do not contain synthetic nitrates or nitrites. However, these products are often cured using natural sources of nitrates, most commonly celery powder. The nitrates in celery powder are chemically identical to synthetic ones and still react with the meat to achieve the same preservative and coloring effects. Therefore, a product labeled "uncured" that lists celery powder as an ingredient still contains nitrates. Consumers must read the full ingredients list to determine the true nature of the curing process.

How to Identify Nitrates on a Label

To identify if a deli meat contains added nitrates, look for specific ingredients on the packaging. Ingredients to watch for include:

Sodium Nitrite
Sodium Nitrate
Potassium Nitrate
Celery Powder
Celery Juice Powder
Celery Extract
Natural Curing Agents
Starter Culture (often used alongside natural nitrates)

Potential Health Implications

The health risks associated with nitrates primarily stem from their potential conversion into nitrosamines, which can occur when cured meats are cooked at high temperatures. Research by organizations like the World Health Organization has classified processed meats as carcinogenic, with nitrates and nitrites being a contributing factor. While the nitrates found naturally in vegetables are packaged with protective antioxidants like Vitamin C that prevent nitrosamine formation, those added to processed meats are not.

Comparison of Cured vs. Uncured Deli Meats


Feature	Traditional Cured Deli Meats	"Uncured" Deli Meats	Healthier Unprocessed Alternatives
Source of Nitrates	Synthetic sodium/potassium nitrates or nitrites	Natural nitrates from sources like celery powder	No added nitrates; naturally occurring trace amounts only
Preservation	Extends shelf life significantly	Extends shelf life, but often less than traditionally cured meats	Shorter shelf life; requires refrigeration
Cooking Concerns	Cooking at high heat (e.g., frying bacon) increases nitrosamine formation	High-heat cooking still poses a risk of nitrosamine formation	Safer to cook at high heat as no added nitrates are present
Labeling	Lists sodium nitrite, etc. as an ingredient	Labeled "uncured," but lists celery powder or other natural source	Labeled as "fresh" or features minimal ingredients
Flavor	Distinct cured, salty flavor	Similar cured flavor due to natural nitrates	Flavor profile based on herbs and spices, not curing agents

Choosing Healthier Options

For those seeking to reduce their intake of nitrates, several healthier alternatives exist. One option is to look for deli meats explicitly labeled as "no nitrates or nitrites added" that do not list celery powder or other natural sources of nitrates. Another, and often better, choice is to opt for freshly sliced, unprocessed meats. Examples include baking a turkey or chicken breast and slicing it at home, or buying fresh roast beef that has not been treated with curing agents. For a complete alternative, plant-based proteins like hummus or tofu can replace deli meat entirely in sandwiches.

Ultimately, making an informed decision about your deli meat consumption involves carefully examining product labels and understanding that the "uncured" label can be misleading. Focusing on fresh, unprocessed protein sources is the most direct way to limit your intake of added nitrates and nitrites. For additional information on understanding nutrition labels, the Academy of Nutrition and Dietetics provides excellent resources. By prioritizing whole foods and minimizing processed options, you can support your overall health and well-being.

Conclusion

Most common deli meats, including ham, salami, and hot dogs, contain added nitrates or nitrites for preservation and color. The key takeaway is that even products labeled "uncured" typically contain natural nitrate sources like celery powder, which function identically to synthetic additives. To truly avoid added nitrates, consumers must read ingredient labels carefully and consider less processed alternatives like freshly roasted meats. This mindful approach allows for greater control over dietary intake and helps minimize potential health risks associated with high consumption of processed meats.

Frequently Asked Questions

While nitrates in vegetables and processed meat are chemically identical, their effects on the body differ because vegetables contain protective antioxidants, like Vitamin C, that inhibit the formation of harmful nitrosamines. Processed meats lack these antioxidants, increasing the risk of nitrosamine formation, especially when cooked at high temperatures.

Yes, deli meat labeled "uncured" almost always contains nitrates. This labeling simply indicates that synthetic nitrates were not used. Instead, natural sources high in nitrates, such as celery powder or celery juice, are added for the same curing effect.

Manufacturers add nitrates to deli meats primarily for two reasons: to prevent the growth of harmful bacteria, like Clostridium botulinum, and to preserve the meat's color and flavor over a longer shelf life.

Processed deli meats like hot dogs, bacon, ham, and sausages are among those with the highest levels of added nitrates. Pre-packaged sliced chicken and turkey also often contain added nitrates.

Yes, primarily when they come from vegetables. Dietary nitrates from leafy greens and other vegetables can be converted into nitric oxide in the body, which has been shown to support cardiovascular health by helping to lower blood pressure and improve blood flow.

To find truly nitrate-free deli meat, look for labels that explicitly state "no nitrates or nitrites added" and do not list celery powder, celery juice, or other natural curing agents in the ingredients. Alternatively, you can purchase fresh, unprocessed meat, such as a whole turkey breast or roast beef, and slice it at home.

Nitrosamines are chemical compounds that can form when nitrites combine with protein compounds called amines, especially when cured meats are cooked at high temperatures. Some nitrosamines have been classified as carcinogens and may increase the risk of certain types of cancer.