Nitrate and nitrite content of some fresh and processed market vegetables

Siciliano, James; Krulick, S.; Heisler, E. G.; Schwartz, Joseph H.; White, Jonathan

doi:10.1021/jf60199a016

Cited by 76 publications

(30 citation statements)

References 11 publications

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“…The nitrate and nitrite content of the various food items was determined from the literature [22,23]. For subjects who took a multivitamin or vitamin C supplement once a week for 3 years or more, we assumed that multivitamins contributed 60 mg/day of vitamin C and that vitamin C supplements contributed 250 mg/day.…”

Section: Discussionmentioning

confidence: 99%

Dietary factors and risk of t(14;18)-defined subgroups of non-Hodgkin lymphoma

Chiu

Davé

Ward

et al. 2008

Cancer Causes Control

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Section: Discussionmentioning

confidence: 99%

Dietary factors and risk of t(14;18)-defined subgroups of non-Hodgkin lymphoma

Chiu

Davé

Ward

et al. 2008

Cancer Causes Control

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“…White [1975] has again calculated the daily ingestion of nitrate from vegetables by the average US resident from the compositions reported by Siciliano et al [1975] and the per capita consumption to obtain a mean value of 86 mg N 0 3". Of this total, the greatest contributions were made by lettuce (18.9 mg), celery (16.0 mg) and potatoes (14.2 mg).…”

Section: Nitrite Present In Foods or Added As A Preservativementioning

confidence: 99%

The Exposure of Humans to Nitrite

Walters¹

1980

Oncology

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Although nitrate is more abundant than nitrite in food and the environment in general, it requires reduction by, for instance, bacterial or plant enzymes before it is involved in the nitrosation of amines or amides. Part of the exposure of humans to nitrite arises from its use as a food additive where it performs a very useful function in protecting the consumer from pathogenic micro-organisms such as Clostridium botulinum. Some untreated foodstuffs, such as potatoes, tomatoes and beets, also contain low levels of nitrite. Nevertheless, the main source of human contact is that produced in vivo from nitrate ingested in foods in general and in vegetables in particular. Nitrate also occurs widely in drinking water supplies and this source can also contribute in some measure to human exposure. As yet, it is not possible to compute with accuracy the contribution from any endogenous synthesis within the gastrointestinal tract. Since the rate of nitrosation of an amine is dependent on the nitrite concentration to a power of greater than unity, it is probable that nitrite ingested in one application over a short period will be more active in the synthesis of N-nitroso compounds than a continuous supply at lower concentrations over long periods.

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“…Chetty and Prasad; and Phillips reported that baby foods made from vegetable included nitrite [42,46]. Moreover, some studies reported nitrite in canned and frozen vegetables [37,42,47]. It is highly likely that vegetables were already spoiled, and sterilization was not enough to prevent microbial growth in the processing vegetables.…”

Section: Nitrite Accumulation Mechanism In Spinach Leavesmentioning

confidence: 99%

Dynamics of Nitrite Content in Fresh Spinach Leaves: Evidence for Nitrite Formation Caused by Microbial Nitrate Reductase Activity

Watanabe¹,

Yamasaki²

2017

J Nutr Food Sci

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Nitrite (NO 2 -) contained in dietary foods has long been recognized for its toxicity as the causative agent of methemoglobinemia and also as a source of mutagenic nitrosamines. Because of these potential toxicities, nitrite as well as nitrate contained in foods and drinks are strictly limited by regulations in many countries. Recent studies have offered us to update our recognition of nitrite; nitrite is an important precursor for Nitric Oxide (NO) that is required for fundamental physiological activities including vasorelaxation. Although it is well established that green vegetables contain high amounts of nitrate, there has been controversy regarding the source of nitrite accumulation in fresh green vegetables. In this study, we investigated the dynamics of nitrite and nitrate contents in spinach leaf extracts to verify the mechanisms of nitrite formation. The time course of nitrite production in leaf extracts showed a reciprocal relationship with nitrate degradation, suggesting a conversion from nitrate to nitrite. The reaction strongly depended on temperature and it was suppressed at a low temperature. Sodium tungstate, a nitrate reductase enzyme inhibitor, was effective to suppress the conversion. Pre-sterilization by autoclaving or filter sterilization completely prevented the formation of nitrite as well as degradation of nitrate. We suggest that previous reports of nitrite accumulation can be attributed to microbial nitrate reductase activities that occur during the degradation spinach leaves.

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Nitrate and nitrite content of some fresh and processed market vegetables

Cited by 76 publications

References 11 publications

Dietary factors and risk of t(14;18)-defined subgroups of non-Hodgkin lymphoma

Dietary factors and risk of t(14;18)-defined subgroups of non-Hodgkin lymphoma

The Exposure of Humans to Nitrite

Dynamics of Nitrite Content in Fresh Spinach Leaves: Evidence for Nitrite Formation Caused by Microbial Nitrate Reductase Activity

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