Nitrate and nitrite in vegetables from north China: content and intake

Zhong, Weike; Hu, Changmin; Wang, Minjiang

doi:10.1080/0265203021000014806

Cited by 77 publications

(57 citation statements)

References 8 publications

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“…Studies on daily dietary intake of nitrate in the human body have been conducted in different European Union countries like Slovenia (Susin, 2006), Estonia (Tamme, 2006), Denmark (Petersen, 1999), Spain (Pardo-Marín, 2010; Quijano, 2016), Poland (Mitek, 2013;Szymczak, 1999), Italy (Lucarini, 2012), Belgium (Temme, 2011), Finland (Penttilä, 1990), and France (Menard,2008), as well as in some other countries in the world (Santamaria, 1999), like Korea , China (Zhong, 2002), Honk Kong (Chung, 2011), the USA (Nuñez de González, 2015) In all these studies, daily intakes of nitrate in the body were determined based on the results of research into the presence of nitrate in various types of food.…”

Section: Discussionmentioning

confidence: 99%

Nitrate in Leafy Green Vegetables and Estimated Intake

Brkić

Bošnir

Bevardi

et al. 2017

Afr J Tradit Complement Altern Med

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Background: Vegetarian diets are rich in vegetables. Green leafy vegetables are foods that contain considerable amounts of nitrate, which can have both positive and negative effects on the human body. Their potential carcinogenicity and toxicity have been proven, particularly after the reduction of nitrate to nitrite itself or just serving as a reactant with amines and/or amides in the formation of N-nitroso compounds -N-nitrosamines and other nitrogen compounds which may have high levels of nitrate. The aim of this study was to determine whether there is a significant difference, considering the location and seasonal sampling period, in the level of nitrate in certain types of green vegetables, all in order to be able to assess their intake, and possible impact on human health, especially knowing that exposure to nitrate can be potentially higher for vegetarian population group. Materials and Methods: For this purpose, the sampling of 200 different leafy green vegetables was conducted, all of which could be found in free sale in the Republic of Croatia. The sampling was conducted during two seasonal periods -the spring and autumn period. In the springtime, lettuce (sem), spinach (pinacho), kale (kale), chard (mangel) and cabbage (brassica) were sampled, and in autumn lettuce, spinach, kale, chard and arugula. Samples were analyzed using high performance liquid chromatography (HPLC) with UV detection. Results:The results from the spring sampling phase were in the range of 603 mg/kg for cabbage -972 mg/kg for chard, and for autumn phase of 1.024 mg/kg for chard to 4.354 mg/kg for the arugula. The results showed that there were significant differences (p <0.05) for most of the samples analyzed, considering the sampling locations and time period. Conclusion:The results indicate that the analyzed vegetables contain significant amounts of nitrate in their composition, which represents relatively significant, but still acceptable intake into the human body.

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Section: Discussionmentioning

confidence: 99%

Nitrate in Leafy Green Vegetables and Estimated Intake

Brkić

Bošnir

Bevardi

et al. 2017

Afr J Tradit Complement Altern Med

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“…The total intake calculated from nine vegetables that account for 80% of the total consumption in the north Chinese diet was 423 mg day -1 for nitrate and 0.68 mg day -1 for nitrite (Zhong et al, 2002). In New Zealand, the mean dietary exposure to nitrate from food and water combined was estimated to be 16% of the ADI, with a median exposure level of 9% of the ADI.…”

Section: Extraction and Analysismentioning

confidence: 99%

Contribution of different vegetable types to exogenous nitrate and nitrite exposure

Correia

Barroso

et al. 2010

Food Chemistry

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“…Although vegetables contain a minor amount of nitrite, this can be increased significantly by microbiological reduction of nitrate if they are stored incorrectly. It was suggested by Zhong et al (2002) that this is especially a problem for leafy vegetables, because soil adhering to them may be difficult to remove completely.…”

Section: Content Of the Nitrite Form In Vegetablesmentioning

confidence: 99%

Evaluation of the nitrate and nitrite content of vegetables commonly grown in Slovenia

2017

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Nitrate (NO3 -) and nitrite (NO2 -) levels of a total 1195 samples of nine different vegetables (lettuce, potato, cabbage, carrot, string beans, tomato, cucumber, cauliflower and pepper) collected at several locations of an intensive agricultural area in Slovenia were analysed during a period of 13 years. The content of NO2 -and NO3 -ions in commercial mature samples was determined using a segmented flow analyser. The average NO3 -content was the highest in lettuce (962 mg/kg), cabbage (795 mg/kg), string beans (298 mg/kg), carrot (264 mg/kg), cauliflower (231 mg/kg), potato (169 mg/kg) and was moderately high in cucumber (93 mg/kg) and pepper (69 mg/kg). A low NO3 -content was found in tomato (<10 mg/kg). The average values of NO2 -did not exceed 0.5 mg/kg, with the exception of potato (1.08 mg/kg). Six samples of lettuce exceeded the maximum permissible level of NO3 -according to current European Union (EU) legislation. Based on the results of our investigation, we assessed the approximate daily intake (DI) of NO3 -and NO2 -to human body. The results indicated that with the consumption of potato, the daily intake per inhabitant is close to the acceptable DI permitted in EU.

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Nitrate and nitrite in vegetables from north China: content and intake

Cited by 77 publications

References 8 publications

Nitrate in Leafy Green Vegetables and Estimated Intake

Nitrate in Leafy Green Vegetables and Estimated Intake

Contribution of different vegetable types to exogenous nitrate and nitrite exposure

Evaluation of the nitrate and nitrite content of vegetables commonly grown in Slovenia

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