Development of a Food Composition Database for Assessing Nitrate and Nitrite Intake from Animal‐based Foods

Abstract

Scope: Nitrate and nitrite are approved food additives in some animal-based food products. However, nitrate and nitrite in foods are strictly regulated due to health concerns over methaemoglobinaemia and the potential formation of carcinogenic nitrosamines. In contrast, plants (like leafy vegetables) naturally accumulate nitrate ions; a growing body of research reveals beneficial metabolic effects of nitrate via its endogenous conversion to nitric oxide. To refine the association of dietary nitrate and nitrite intake with health outcomes, reliable measures of nitrate and nitrite intake from dietary food records are required. While a vegetable nitrate content database has been developed, there is a need for a comprehensive up-to-date nitrate and nitrite content database of animal-based foods. Methods and Results: A systematic literature search (1980-September 2020) on the nitrate and nitrite content of animal-based foods is carried out. Nitrate and nitrite concentration data and other relevant information are extracted and compiled into a database. The database contains 1921 entries for nitrate and 2077 for nitrite, extracted from 193 publications. The highest median nitrate content is observed in chorizo (median [IQR]; 101.61 [60.05-105.93] mg kg -1 ). Canned fish products have the highest median nitrite level (median [IQR]; 20.32 [6.16-30.16] mg kg -1). By subgroup, the median nitrate value in industrial processed meat products (e.g., uncured burger, patties and sausages), whole milk powder and in particular red meat are higher than cured meat products. Processed meat products from high-income regions have lower median nitrate and nitrite content than those of middle-income regions. Conclusion: This database can now be used to investigate the associations between nitrate and nitrite dietary intake and health outcomes in clinical trials and observational studies.

Food‐induced methemoglobinemia: A systematic review

“…In contrast, permitted nitrate concentrations are higher at 500 ppm in the USA, 500 mg/kg in Australia and 250 mg/kg in the EU. Research on the intake of these oxidants has recently been facilitated with the development of a database showing the nitrate and nitrite content of many animal‐based products (Zhong et al., 2021).…”

N‐Nitrosamines: a potential hazard in processed meat products

“…33 While it is unknown how much nitrite and nitrate was added in the 1980s, 34 the development of analysis techniques has made it possible to determine that chorizo sausage contains high levels of nitrate and canned fish products include significant levels of nitrite. 35 Cesium radiation has been used to identify a slight increase in NPYR levels from sodium nitrite when bacon is being fried. 36 In subsequent years, liquid chromatography-atmospheric pressure chemical ionization-electrospray ionization-tandem mass spectrometry (LC-APCI-ESI-MS/MS) has been used to determine volatile nitrosamines.…”

“…These precursors and the amounts of nitrosamines generated have been identified using a variety of techniques 33 . While it is unknown how much nitrite and nitrate was added in the 1980s, 34 the development of analysis techniques has made it possible to determine that chorizo sausage contains high levels of nitrate and canned fish products include significant levels of nitrite 35 . Cesium radiation has been used to identify a slight increase in NPYR levels from sodium nitrite when bacon is being fried 36 .…”

Development of comprehensive food composition databases and web-based applications for assessing nitrate and nitrite dietary intake

“…We developed two comprehensive nitrate and nitrite food composition databases for plant- and animal-based foods. (1,2) The databases contain over 50,000 nitrate and nitrite analytic concentration data from 65 countries. Over 1000 foods were included in the databases, including vegetables, fruits, cereals, herbs, spices, pulses, nuts, eggs, red meat, processed meat products, poultry meat, offal, fish and seafood products, and dairy products.…”