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KROGER, LOWER SODIUM BACON

Common questions

Is KROGER, LOWER SODIUM BACON healthy?

KROGER, LOWER SODIUM BACON scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This bacon product is processed and contains additives such as sodium phosphates and sodium nitrite, which are used for curing and moisture retention but have potential health concerns.

How processed is KROGER, LOWER SODIUM BACON?

KROGER, LOWER SODIUM BACON is NOVA Group 3: Processed Foods.

Which ingredients drive KROGER, LOWER SODIUM BACON's score?

In Scout's ingredient-by-ingredient analysis, Sodium Phosphates, Sodium Nitrite are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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KROGER, LOWER SODIUM BACON

Kroger
60 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 2
Owned by Kroger
Category Meat and Seafood
Summary

This bacon product is processed and contains additives such as sodium phosphates and sodium nitrite, which are used for curing and moisture retention but have potential health concerns. While it is lower in sodium, the presence of these synthetic preservatives and the processing level limit its healthiness compared to less processed meat options.

Key ingredients 5

Water
Neutral

Water is used as a basic solvent and carrier in food processing. It helps in maintaining moisture and texture in cured meats. There are no significant health impacts associated with water in this context.

See more about Water →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cured meats. It is a common ingredient in processed foods to extend shelf life. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Provides essential sodium needed for various bodily functions.

See more about Salt →
Sodium Erythorbate
Neutral

Sodium erythorbate is an antioxidant used to preserve color and flavor in cured meats. It is a synthetic compound derived from sugar. Generally recognized as safe in regulated amounts.

Benefits

Helps maintain color and flavor stability in processed meats.

Sodium Phosphates
Bad

Sodium phosphates are used as emulsifiers and to retain moisture in processed meats. They are highly processed additives that can affect mineral balance in the body. Overconsumption may lead to health concerns.

Risks

Excessive intake may disrupt calcium and phosphorus balance, potentially affecting bone health.

Benefits

Helps maintain moisture and improve texture in processed meats.

See more about Sodium Phosphates →
Sodium Nitrite
Bad

Sodium nitrite is used for curing meats and preventing bacterial growth. It is a synthetic preservative that can form nitrosamines, which are potential carcinogens. Its use is controversial due to health concerns.

Risks

Potential formation of nitrosamines, which are linked to cancer risk.

Benefits

Prevents bacterial growth and enhances the color of cured meats.

See more about Sodium Nitrite →

Processing

Group 3 · Processed

Processed Foods

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