Nitrate, nitrite, and N-nitroso compounds in Finnish foods and the estimation of the dietary intakes

Penttilä, P.‐L.; Rásänen, Leena; Kimppa, Sinikka

doi:10.1007/bf01184503

Cited by 33 publications

(14 citation statements)

References 13 publications

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“…Taking into account only potatoes, vegetables and fruits and some drinks, results are 376 similar to a Finnish study that reported an intake of 55mg/day (or 0.92mg/kg bw/day) 377 (Penttilä et al 1990) . Penttilä et al (Penttilä et al, 1990) probably underestimated the intake 378 of nitrate by drinks. Calculating back the intake of coffee and soft drinks is on average 379 50ml/day.…”

supporting

confidence: 72%

Average daily nitrate and nitrite intake in the Belgian population older than 15 years

Temme

Vandevijvere

Vinkx

et al. 2011

Food Additives & Contaminants: Part A

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The aim of this study was to assess the dietary intake of nitrate and nitrite in Belgium. The nitrate content of processed vegetables, cheeses and meat products was analysed. These data were completed by data from non-targeted official control and from the literature. In addition, the nitrite content of meat products was measured. Concentration data for nitrate and nitrite were linked to food consumption data of the Belgian Food Consumption Survey. This study included 3245 respondents, aged 15 years and older. Food intakes were estimated by a repeated 24-h recall using EPIC-SOFT. Only respondents with two completed 24-h recalls (n = 3083) were included in the analysis. For the intake assessment, average concentration data and individual consumption data were combined. Usual intake of nitrate/nitrite was calculated using the Nusser method. The mean usual daily intake of nitrate was 1.38 mg kg(-1) bodyweight (bw) day(-1) and the usual daily intake at the 97.5 percentile was 2.76 mg kg(-1) bw day(-1). Exposure of the Belgian population to nitrate at a mean intake corresponded to 38% of the ADI (while 76% at the 97.5 percentile). For the average consumer, half of the intake was derived from vegetables (especially lettuce) and 20% from water and water-based drinks. The average daily intake of nitrate and nitrite from cheese and meat products was low (0.2% and 6% of the ADI at average intake, respectively). Scenario analyses with a higher consumption of vegetables or a higher nitrate concentration in tap water showed a significant higher intake of nitrate. Whether this is beneficial or harmful must be further assessed

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supporting

confidence: 72%

Average daily nitrate and nitrite intake in the Belgian population older than 15 years

Temme

Vandevijvere

Vinkx

et al. 2011

Food Additives & Contaminants: Part A

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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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“…In a Finnish study, conducted between 1966 and 1972, mean intake of nitrite was 5.3 mg day 21 , provided nearly exclusively by cured meats and PM 5,36 . However, another report from Finland calculated an average daily intake of 1.88 mg 33 . In the UK, a daily nitrite intake of 2.4-4.2 mg has been reported 37 , which is higher than estimated for the British EPIC cohort.…”

Section: Table 2bmentioning

confidence: 99%

Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Linseisen

Rohrmann

Norat

et al. 2006

Public Health Nutr.

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Objective: There is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient content for stratification, in order to address most of the aetiologically relevant hypotheses. Design and setting: Standardised computerised 24-hour diet recall interviews were collected within the framework of the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study in 27 centres across 10 European countries.

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Nitrate, nitrite, and N-nitroso compounds in Finnish foods and the estimation of the dietary intakes

Cited by 33 publications

References 13 publications

Average daily nitrate and nitrite intake in the Belgian population older than 15 years

Average daily nitrate and nitrite intake in the Belgian population older than 15 years

Nitrate in Leafy Green Vegetables and Estimated Intake

Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

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