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Food additive · Curing agent / preservative

Potassium nitrate

E-number
E252
CAS
7757-79-1

A curing salt (saltpeter) used in some cured meats and cheeses.

  • Food additive
  • Nitrite or nitrate
  • Preservative
  • Expert review pending
High concern Level 3 of 4 How concern levels work

A regulatory warning or restriction somewhere, or strong evidence of harm at typical intake. The concern level sets how many points potassium nitrate costs on a product’s receipt.

What the evidence says

  • IARC Group 2A (probably carcinogenic)Regulatory

    IARC classifies ingested nitrate or nitrite under conditions that result in endogenous nitrosation as Group 2A; it classifies processed meat as Group 1. [1][2]

  • Can form nitrosaminesRegulatory

    The EU lowered maximum levels in 2023 because nitrites and nitrates can lead to nitrosamines, some of which are carcinogenic; the new limits apply from October 9, 2025. [3]

  • Low concernStrong evidence

    EFSA (2017) concluded that existing safe levels for added nitrites and nitrates are sufficiently protective, while noting nitrosamine formation; in 2023 it found overall nitrosamine exposure from food raises a health concern. [4][5]

Evidence tiers say how sure the evidence is, separately from how much it matters. About evidence tiers.

Rules around the world

WhereStatusDetailsDateSource
European Union Restricted Permitted only in listed foods; lower maximum added amounts apply from 9 October 2025. Oct 9, 2025 [3]

“Banned” means explicitly prohibited or withdrawn after review; “not permitted” means never authorized there. We use each regulator’s own words.

Diets and allergens

Vegan
Yes
Vegetarian
Yes
Gluten-free
Yes

For the ingredient in general. Always check the package: a product’s own labels win.

Names GoodSwap recognizes on labels (6)
  • e252
  • saltpeter
  • saltpetre
  • potassium nitrate
  • preservative potassium nitrate
  • preservatives potassium nitrate

Sources

  1. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  2. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  3. Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012 as regards food additives nitrites (E 249–250) and nitrates (E 251–252)

    European Union (Official Journal) · Oct 6, 2023 · Law

    “the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”

    eur-lex.europa.eu

  4. EFSA confirms safe levels for nitrites and nitrates added to food

    European Food Safety Authority · Jun 15, 2017 · Agency assessment

    “They concluded that when nitrites are used at approved levels, their contribution to overall exposure to nitrosamines is of low concern for health.”

    efsa.europa.eu

  5. Nitrosamines in food raise a health concern

    European Food Safety Authority · Mar 28, 2023 · Agency assessment

    “Nitrosamines in food raise a health concern”

    efsa.europa.eu