Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables

Roila, Rossana; Branciari, Raffaella; Staccini, Benedetta; Miraglia, Dino; Altissimi, Maria Serena; Mercuri, Maria Lucia; Haouet, Naceur

doi:10.4081/ijfs.2018.7692

Cited by 28 publications

(24 citation statements)

References 19 publications

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“…These results coincide with the findings of Bahadoran et al, study from Iran 22 ; Susin, kmecl and Gregorcic's study from Slovenia 46 . From this study, it is clear that the mean concentration values of nitrate (mg/kg) detected in fruits and vegetables of Bangladesh were lower than those reported in other studies 22,[47][48][49][50][51][52] . The nitrate content of the brinjal, beans, ladies finger and bitter guard were similar to the findings of Taghipour et al 53 and Taneja et al 54 .…”

Section: Discussioncontrasting

confidence: 73%

Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh

Uddin

Thakur²,

Uddin³

et al. 2021

Sci Rep

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Nitrate is a chemical compound naturally present in fruits and vegetables. This study aims at assessing the nitrate levels and health risks arising from high consumption of fruits and vegetables in Bangladesh. Sixteen species of fruits and vegetables were examined for nitrates using High-Performance Liquid Chromatography with Photo Diode Array (PDA) detector. Ward’s hierarchical cluster analysis was carried out to identify the cluster of tested fruits and vegetables for the nitrate contents. A point estimate of the daily intake was applied to find the health risks that arise due to elevated levels of nitrate in fruits and vegetables. The results show that root and tuber vegetables accumulate significantly higher levels of nitrate in comparison to fruits and fruit vegetables (P < 0.05). In cluster analysis, the nitrate accumulation of fruits and vegetables show four clear clusters contributing to 29.54%, 7.17%, 4.42%, and 58.57% of the total nitrate content in the entire sample. The risk assessment of the Estimated Daily Intake (EDI) and Health Risk Index (HRI) of almost all the tested samples was in the acceptable range, except for radish, thereby indicating the acceptance of risk due to nitrate intake in Bangladesh. As nitrate may have had risk factor for health, during cultivation and storing the product should be properly monitored.

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Section: Discussioncontrasting

confidence: 73%

Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh

Uddin

Thakur²,

Uddin³

et al. 2021

Sci Rep

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show abstract

“…Five age-based population groups were considered for the exposure assessment: infants/toddlers (0–2 years old), children (3–9 years old), adolescents (10–17 years old), adults (18–64 years old) and the elderly (65–97 years old). The body weight data for the groups considered, referring to the age classes set in the national survey, were 11, 26, 53, 70 and 70 kg, respectively [33]. A crucial step in DE evaluation, especially in chemical risk assessments, is managing data below the LOD.…”

Section: Methodsmentioning

confidence: 99%

Occurrence and Residue Concentration of Coccidiostats in Feed and Food of Animal Origin; Human Exposure Assessment

Roila

Branciari

Pecorelli

et al. 2019

Foods

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Occurring central Italy, 262 unmedicated feed samples and 353 samples of animal tissues and eggs are tested for coccidiostats between 2012 and 2017. A validated multi-residue HPLC-MS/MS method is applied for the simultaneous determination of the 11 coccidiostats licensed in the EU. The dietary exposure to coccidiostats through poultry meat and eggs is calculated for high consumers, and the contribution to acceptable daily intake of coccidiostats is evaluated. The occurrence of positive feed samples ranges from 17.2% in 2012 to 28.3% in 2017, with an average percentage of positive samples of 25%, while 3.8% of feed samples are non-compliant with a concentration ranging from 0.015 mg/kg for diclazuril to 56 mg/kg for narasin. Positive samples of animal tissues, on average, are 34.7%, fully compliant, while 16% of eggs are positive and violative residues are found in 2%. These noncompliant samples show a concentration varying from 2.4 µg/kg to 1002 µg/kg. The contribution of poultry meat and egg consumption to the acceptable daily intake of each coccidiostat is below 1%, highlighting a low direct risk to public health.

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“…However, when the total nitrite intake was included (an estimated 5% endogenous conversion of nitrates to nitrites) approximately 12% of the four-year-old children exceeded the nitrite ADI. Roila et al [14] EFSA [8] Potato 168 EFSA [8] Temme et al [4] assessed the dietary intake of nitrates and nitrites in Belgium. Processed vegetables, cheeses and meat products were taken into consideration as a source of nitrites/nitrates.…”

Section: The Main Sources Of Dietary Exposure To Nitrates and Nitritesmentioning

confidence: 99%

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

2020

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In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress—a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.

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Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables

Cited by 28 publications

References 19 publications

Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh

Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh

Occurrence and Residue Concentration of Coccidiostats in Feed and Food of Animal Origin; Human Exposure Assessment

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

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