An estimate of the dietary intakes of nitrite, nitrate and N-nitroso compounds is presented, based on the analytical data supplied by the Finnish Food Quality Control. Figures on the food consumption of the Finnish population, taken from a national dietary survey, and food consumption of 1768 children and adolescents over a 48-h recall period were used. The mean daily dietary nitrate intakes were estimated to be about 55 mg for the total population and for children and adolescents. The mean nitrite intakes were 1.88 mg for the total population and 1.07 mg for children and adolescents. The intake of N-nitroso compounds (NDMA) was estimated to be 0.08 micrograms for the total population and 0.02 micrograms for children. Nitrates were found to originate mainly from vegetables (80%), nitrites from meat products (97%) and nitrosamines mostly from fish products and beer. A comparison of the estimate of dietary intake of with ADI values indicated that the nitrite intake of the total population was 23% and by children 39% of ADI. The average weight was approximately 60 kg for adults and 20 kg for children. When measured average weight (39 kg) was used, and the nitrite intake was found to be 28% of ADI. Nitrate intakes from food additives were 2.5% and 1.4% of the ADI value, respectively. When the total nitrate intake from various food sources was compared with the ADI (which is given only for food additives), the estimated nitrate intake of the total population was 25% and that of children 28% of the ADI value.

An estimation of the intakes of 30 food additives in Finland was conducted combining analytical data, food balance sheets, import and export statistics. The results indicated that most calculated average food additive intakes were well below the ADI values and internationally at an acceptable level. The intakes of nitrates, nitrites, saccharin and cyclamates were above or close to the respective ADI values. More studies are planned on these substances in order to establish possible special risk groups.

Food additive intake has been estimated in Finland by means of a stepwise system using simultaneously two different methods. The first method, based on food consumption and food control analysis, can be classified into the group of Estimated Daily Intake methods (EDI). The second method, a questionnaire to food manufacturers concerning the use of food additives, has been employed five times. Estimates have been timed to reflect legislative changes and their influence on the intake. The intake of most food additives and sweeteners by Finnish diabetic adolescents was well below Acceptable Daily Intakes (ADIs). The average nitrite intake, especially by children and adolescents, was greater. Estimates of nitrite intake by children varied between 39% and 89% of ADIs depending on the method used and the new ADIs given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Diabetic children's and the mothers' daily intake of nitrite was shown to be greater when compared with that of non-diabetics and the results of that other Finnish study gives support the evidence that dietary nitrites may be associated with the development of Type I diabetes. New estimates of additive intakes, based on a nationwide control project carried out in 1994, will be worked out. The results will reflect the situation in Finland before EU membership.

Dietary intakes of nitrate and nitrite of 1212 Finns aged 9, 12, 15, 18, 21, and 24 years were calculated using food consumption data obtained by the 48-hour recall method in 1986, in connection with the Study on Cardiovascular Risk in Young Finns. Files on nitrate and nitrite content of foods and water were compiled for this study. The mean daily intakes of nitrate (NO3-) and nitrite (NO2-) from food were 54.0 mg and 1.4 mg, respectively. Vegetables including potatoes contributed 86% of nitrate intake and meat products 69% of the nitrite intake. If two litres of water within the mode concentration class of nitrate and nitrite were used, the intake of nitrate from water would have been between 1.0 and 2.0 mg and the intake of nitrite between 0.0 and 0.2 mg.