Nitrate, nitrite and N-nitroso compounds

Gangolli, S.D.; Brandt, Piet A. van den; Feron, V.J.; Janzowsky, C.; Koeman, J.H.; Speijers, G.J.A.; Spiegelhalder, B; Walker, Ronald W.; Wishnok, John S.

doi:10.1016/0926-6917(94)90022-1

Cited by 286 publications

(219 citation statements)

References 123 publications

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“…Drinking water added about another 13.5 mg of nitrate to the daily intake. Gangolli et al (1994) have published a risk assessment for nitrate, nitrite and N-nitroso compounds as encountered in the human diet. Vegetables constitute a major source of nitrate providing more than 85% of the average daily human dietary intake.…”

Section: Sources Of Nitrite Nitrate and N-nitroso Compoundsmentioning

confidence: 99%

Composition and safety of cured meats in the USA

Cassens

1997

Food Chemistry

106

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Section: Sources Of Nitrite Nitrate and N-nitroso Compoundsmentioning

confidence: 99%

Composition and safety of cured meats in the USA

Cassens

1997

Food Chemistry

106

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“…Nitrates are found in the air, soil, water and food. They are also used as a food additive, mainly as a preservative and antimicrobial agent (Walker, 1990;Gangolli et al, 1994;Spejiers, 1996;Speijers and van der Brandt, 2003).…”

Section: Introductionmentioning

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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“…This accumulation of nitrate has again raised the question whether high intake of nitrate leads to specific health risks. especially gastric cancer (Gangolli et al 1994). In the Netherlands.…”

mentioning

confidence: 99%

Intake of nitrate and nitrite and the risk of gastric cancer: a prospective cohort study

Loon

Botterweck²,

Goldbohm³

et al. 1998

Br J Cancer

108

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Summary The association between the intake of nitrate or nitrite and gastric cancer risk was investigated in a prospective cohort study started in 1986 in the Netherlands, of 120 852 men and women aged 55-69 years. At baseline, data on dietary intake, smoking habits and other covariates were collected by means of a setf-administered questionnaire. For data anatysis, a case-cohort approach was used, in which the person-years at risk were estimated from a randomly selected subcohort (1688 men and 1812 women). After 6.3 years of follow-up, 282 microscopicalty confirmed incident cases of stomach cancer were detected: 219 men and 63 women. We did not find a higher risk of gastric cancer among people with a higher nitrate intake from food [rate ratio (RR) highest/lowest quintile = 0.80, 95% Cl 0.47-1.37, trend-P = 0.18], a higher nitrate intake from drinking water (RR highestAowest quintile = 0.88, 95% Cl 0.59-1.32, trend-P = 0.39) or a higher intake of nitrite (RR highestAowest quintile = 1.44, 95% Cl 0.95-2.18, trend-P = 0.24). Rate ratios for gastric cancer were also computed for each tertile of nitrate intake from foods within tertiles of vitamin C intake and intake of beta-carotene, but no consistent pattem was found. Therefore, our study does not support a positive association between the intake of nitrate or nitrite and gastric cancer risk. Both ascorbic acid and beta-carotene may act as scavengers for free radicals. thus preventing oxidative damage in gastric mucosa and mutations in DNA (Kyrtopoulos. 1987). Furthermore, the conversion of nitrate to nitrite may be inhibited by storage of foods in the refrigerator or freezer (Boeing. 1991 ). Other factors such as smoking habits, socioeconomic status. family history of stomach cancer and prevalence of stomach disorders may confound the association between nitrate or nitrite intake and gastric cancer risk (Boeing et al. 1991: Palli et al, 1994: Kono and Hirohata. 1996: van Loon et al. 1998. Numerous epidemiological studies which have been undertaken on the association between nitrate intake and gastric cancer risk show a lack of consistency (Jensen. 1982: Clough. 1983: Gilli et al. 1984: Beresford. 1985: Risch et al. 1985: Buiatti et al. 1990: Boein, et al. 1991: Leclerc et al. 1991: Palli et al. 1992: Rademacher et al. 1992: Xu et al. 1992: Gonzalez et al. 1994: Hansson et al. 1994: La Vecchia et al. 1994: Pobel et al. 1995 However. in most of these studies high nitrate consumption via ingested food showed no association with gastric cancer risk or even an inverse association. This finding might result from the fact that vegetables -the main source of nitrate -also contain vitamin C and beta-carotene. which appear to be protective factors for gastric cancer. Therefore, intake of nitrate from foods must be studied separately from intake of nitrate from drinking water. which does not contain protective substances.So far. epidemiological studies on nitrate intake and gastric cancer risk have been ecological or case-control in design. in which problems arise with co...

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Nitrate, nitrite and N-nitroso compounds

Cited by 286 publications

References 123 publications

Composition and safety of cured meats in the USA

Composition and safety of cured meats in the USA

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

Intake of nitrate and nitrite and the risk of gastric cancer: a prospective cohort study

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