Nitrites, nitrates andN-nitrosoamines in Estonian cured meat products: Intake by Estonian children and adolescents

Abstract

The contents of nitrate, nitrite and N-nitrosoamines in commercial cured meat products on the Estonian market were determined for 2000-01 and 2003-04 as part of the Estonian food safety monitoring programme and the Estonian Science Foundation grant research activities. The maximum permitted levels of residual nitrites and nitrates were not exceeded in the samples analysed. However, a great variation in the content of nitrate, nitrite and N-nitrosoamines was found for all the products. The concentrations of these compounds in domestic cured meat products showed a decrease from year to year. The mean intake of nitrate, nitrite and N-nitrosoamines by Estonian children (n=346) from cured meat products was calculated on the basis of individual intake data. The mean daily intake of nitrates was 1.7 mg, that of nitrites was 0.83 mg and that of N-nitrosoamines was 0.073 microg. In the 2000-01 study, the calculated nitrite intake exceeded the acceptable daily intake by up to 140% for 1-6-year-old children and up to 105% in 2003-04.

Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006

“…The conversion of nitrate to nitrite in the saliva and the degradation of nitrite during production and storage must also be considered when evaluating the intake of nitrite. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 In Estonia an average estimated intake in 2003-04 of 105% of the ADI value of 0.06 mg nitrite kg -1 bw day -1 for the 1 to 6 year age group was found (Reinik et al 2005). In New .…”

Characterisation of Nicotine and Cancer-Enhancing Anions in the Common Smokeless Tobacco Afzal in Oman

“…25 All of the anions analysed in this study were below the recommended daily intake limits determined by international health organisations (F -= 33.30 µg/kg/ day; Cl -= 9,000.00 µg/kg/day; NO 2 -= 60.00 µg/kg/ day; Br -= 400.00 µg/kg/day; NO 3 -= 370.00 µg/kg/ day; PO 4 2-= 13,330.00 µg/kg/day; and SO 4 2-= 8,330.00 µg/kg/day). [26][27][28][29][30][31][32] Although anions are vital to the human body, they can be toxic at excessive levels. Sodium chloride is often added to tobacco blends to improve the flavour of the product and act as a preservative.…”

Validation of a rapid method for detecting nitrate in chard (Beta vulgaris cycla). Analysis of Spanish commercial samples marketed in the Region of Huesca, Spain, and estimation of the daily intake

“…Other authors proposed extraction of nitrate, only with hot water 6,10 or methanol/water (30:70) 11 . Based on these works, and in order to get rapid analyses of chard, a simple extraction in distilled water was studied, without centrifugation proposed.…”