Estimated dietary intake of nitrite and nitrate in Swedish children

Larsson, Kristin; Darnerud, Per Ola; Ilbäck, Nils-Gunnar; Merino, Leonardo

doi:10.1080/19440049.2011.555842

Cited by 45 publications

(37 citation statements)

References 27 publications

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“…A substantial amount of dietary nitrate comes via fruits and vegetables. For example, approximately 98% of the dietary intake of Swedish children originates from fruits and vegetables and only 2% from cured meat products [48]. In contrast, dietary nitrite amounts to less than 20% of the daily nitrite exposure.…”

Section: 3mentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: 3mentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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“…Several works indicate that the majority of the nitrates intake is attributed to plant foods. Approximately 98% of the nitrates intake from food is attributed to fruits and vegetables, while only the remaining 2% to cured meat products (Larsson et al, 2011). The National Academy of Sciences (NAS, 1981) reported that 87% of the dietary nitrates intake is associated with the consumption of vegetables.…”

mentioning

confidence: 99%

Nitrates and Nitrites in meat products

Govari

Pexara

2018

J Hellenic Vet Med Soc

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ABSTRACT. Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products.Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.

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“…The nitrite consumption of the French population was below the ADI (Bemrah et al, 2012). However, when the total nitrite intake was estimated, including endogenous conversion of nitrate to nitrite, approximately 12% of the 4-year-old Swedish children exceeded the nitrite ADI (Larsson, Darnerud, Ilb€ ack, & Merino, 2011). Moreover, in the opinion of the EFSA Panel on nitrite in meat products, it appeared that the average exposure in Tier 2 exceed the ADI for some European countries (EFSA, 2010a).…”

Section: Tier 2 and Refined Tier 2 Exposure Assessmentmentioning

confidence: 93%