Lower sodium no sugar added sliced bacon
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This bacon product is minimally processed but contains sodium phosphate and sodium nitrite, which are synthetic additives used for preservation and texture enhancement. These additives can pose health risks, such as potential kidney function impact and the formation of carcinogenic nitrosamines. Despite being lower in sodium and having no added sugar, the presence of these additives affects its overall healthiness.
Key ingredients 6
BaconNeutral
Bacon is a source of protein and fats, commonly consumed in various diets. It is typically cured and may contain preservatives. The quality of bacon can vary based on the source of the pork and the curing process.
Risks
High in saturated fats and sodium, which can contribute to cardiovascular issues if consumed in excess.
Benefits
Provides protein and essential fats, which are important for muscle maintenance and energy.
WaterNeutral
Water is used in food processing to maintain moisture and texture. It is a neutral ingredient with no direct nutritional impact. It serves as a carrier for other ingredients in processed foods.
See more about Water →SaltNeutral
Salt is used for flavor enhancement and preservation in foods. It is a common ingredient in processed meats. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Sodium ErythorbateNeutral
Sodium erythorbate is an antioxidant used to preserve color and flavor in processed 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 PhosphateBad
Sodium phosphate is used as a preservative and to enhance texture in processed meats. It is a synthetic additive that can affect kidney function in sensitive individuals. Overconsumption may lead to imbalances in phosphate levels.
Risks
May contribute to kidney damage and imbalances in phosphate levels if consumed in large amounts.
Benefits
Helps maintain moisture and improve texture in processed foods.
Sodium NitriteBad
Sodium nitrite is used as a preservative and color fixative in cured meats. It can form nitrosamines, which are potential carcinogens, especially when meats are cooked at high temperatures. Its use is regulated due to potential health risks.
Risks
Potential formation of nitrosamines, which are linked to cancer risk, especially when meats are cooked at high temperatures.
Benefits
Prevents bacterial growth and helps maintain the pink color of cured meats.
Processing
Unprocessed or Minimally Processed Foods
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