Smoked Pork Sausage — DUMP

Munch or Dump rates Smoked Pork Sausage by PIKOK DUMP — score 20/90.

Processed, cured red meat preserved with sodium nitrite — a WHO Group 1 carcinogen when it forms nitrosamines. NOVA 4 ultra-processed.

Why this verdict

• Sodium nitrite (E250) can form carcinogenic nitrosamines when cooked
• Processed/cured red meat — WHO Group 1 carcinogen
• High salt load typical of smoked sausage
• Classified NOVA 4 (ultra-processed)

Ingredients (7)

• Pork (moderate) — Real meat and the protein source, but it's fatty cured red meat eaten in processed form.
• Salt (moderate) — Ready meals tend to run salt-heavy; watch the sodium.
• Spices (safe) — Generic seasoning blend, no concern.
• spice extracts (safe) — Concentrated spice flavoring, neutral.
• Glucose (moderate) — A small added sugar used in curing; minor but it's still refined sugar.
• Sodium Ascorbate (antioxidant) (safe) — Vitamin C salt; actually helps limit nitrosamine formation.
• Sodium nitrite (preservative E250) (harmful) — Curing agent that forms carcinogenic nitrosamines under heat and digestion; the main reason processed meat is a Group 1 carcinogen.