Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006

Leth, Torben; Fagt, Sisse; Nielsen, Sara Elsøe; Andersen, Rikke

doi:10.1080/02652030802101885

Cited by 38 publications

(14 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Turkey, Cemek et al (2006) investigated nitrite/nitrate levels in 100 meat products obtaining the highest nitrite and nitrate mean concentrations in salami (45.33 mg kg À1 ) and fermented sausage (149.31 mg kg À1 ), respectively. With regard to nitrates, the highest mean level was registered in salami (~38 mg kg À1 ) (Leth et al, 2008). This report registered nitrite and nitrate mean levels that were substantially lower than other similar monitoring studies (≤7.3 and 78.8 mg kg À1 for nitrites in wholemuscle brine cured uncooked sausage and nitrates in cured dried uncooked sausage, respectively).…”

Section: Nitrite and Nitratecontrasting

confidence: 46%

How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

Iammarino

Marino

Albenzio

2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The worldwide consumption of meat is increasing, especially in developing countries. Many studies have correlated a diet characterised by high intake of processed red meats with a risk of colorectal cancer, stroke, coronary heart diseases and diabetes. Moreover, the quality and safety of meat products may be compromised by several admitted and not admitted procedures (i.e. addition of food additives and/or foreign proteins). For these reasons, the topic ‘meat products’ quality and safety’ has gained much in importance during last few years. In this review, the recent advances in the field of analytical methods for the evaluation of meat adulteration due to the addition of foreign proteins and food additives are reported, compared and critically evaluated. Moreover, the most representative monitoring practices, developed worldwide, related to meats adulteration are described and discussed.

show abstract

Section: Nitrite and Nitratecontrasting

confidence: 46%

How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

Iammarino

Marino

Albenzio

2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…To take into account brand loyalty (Leclercq et al 2003), the present authors have found it relevant as in the three earlier publications about food additive intake (Leth et al 2007;Leth, Jensen, Fagt et al 2008;Leth, Fagt, Nielsen et al 2008) to carry out a high-intake calculation by only averaging samples with a content of benzoic acid or sorbic acid, respectively. However, it could also be argued that the average for all samples is a more reasonable figure for the intake calculation, so that extremes do not dominate.…”

Section: Discussionmentioning

confidence: 91%

Estimated intake of benzoic and sorbic acids in Denmark

Leth

Christensen²,

Larsen

2010

Food Additives & Contaminants: Part A

Self Cite

View full text Add to dashboard Cite

The monitoring of food additives and recent dietary surveys carried out in Denmark have earlier been used to estimate the intake of sweeteners and nitrite in relation to acceptable daily intakes. The ubiquitous use of the preservatives benzoic and sorbic acids raises the question of the magnitude of the intake of these preservatives in relation to acceptable daily intakes. This area is explored in this paper. The content of benzoic and sorbic acids in all food groups, where they are allowed, was monitored in Denmark 17 times between 2001 and 2006 with a total of 1526 samples. Transgressions of maximum limits, illegal use or declaration faults were found in about 3% of samples. From repeated investigations on fat-based foods (salads and dressings), marmalade and stewed fruit, it is concluded that the amounts used in industry have been relatively stable throughout the whole period, although limited data for marmalade show some variation. Most foods in the categories soft drinks, dressings, fat-based salads, pickled herrings, and marmalade contain benzoic and sorbic acid, and sliced bread also contains in some cases sorbic acid. The median daily intake and intake distribution of benzoic and sorbic acids were calculated with data from the Danish National Survey of Dietary Habits and Physical Activity (age from 4 to 75 years) conducted in 2000-2004 with 5785 participants. The median intakes of both benzoic acid and sorbic acid are well below the acceptable daily intakes of 0-5 and 0-25 mg kg(-1) body weight (bw) day(-1) for benzoic and sorbic acid, respectively. However, the 90th percentile based on the average of the samples with a content of benzoic acid is higher than the acceptable daily intake for both men and women, with the highest value of 16 mg kg(-1) bw day(-1) for both boys and girls in the 4-6-year-old age group. Based on the average of all samples, the 95th percentile is over the acceptable daily intake for men up to 34 years and for women up to 24 years, and the 90th percentile for men up to 18 years and for women up to 10 years. Soft drinks, salads and dressings are the main contributors to benzoic acid intake. The sorbic acid intake based on the average of all samples is well below the acceptable daily intake. However, for the intake based on the average of samples with content, the 95th percentile exceeds the acceptable daily intake. This is caused by the dominating contribution to the intake of sorbic acid from sliced bread, but since only seven out of 42 samples have added sorbic acid, the calculation based on the average of samples with content will exaggerate the intake. With a built-in safety factor of 100 in the acceptable daily intakes and judging from the literature, the high intakes of benzoic acid should not cause any concern for ill-effects. However, there must be a reason to reconsider the maximum limits especially for benzoic acid in soft drinks, dressings and salads and for sorbic acid in sliced bread.

show abstract

“…High level s of nitrates and nitrites have been reported to be present in vegetal products and in some types of sausages (NAGY-GASZTONYI et al, 2006;SANTAMARIA, 2006;LETH et al, 2008).…”

mentioning

confidence: 99%

Presence of nitrate and nitrite in cow forage, plasma, and milk

Croitoru¹,

Szénási²,

Fülöp³

2015

Acta Alimentaria

View full text Add to dashboard Cite

Even if plants can contain high levels of nitrate and nitrite, milk and dairy products are not described as sources of these anions. The purpose of this paper was to measure the concentrations of nitrate and nitrite in forage, cow blood, and milk.The results show that the nitrate ratio of milk to plasma is very low, suggesting that milk contamination with nitrate is unlikely to occur. This fi nding also proves the lack of an active transport mechanism to transfer nitrate from blood to milk. The nitrite anion almost disappears from milk through an enzymatic conversion; usually levels of μg l -1 were measured.

show abstract

Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006

Cited by 38 publications

References 3 publications

How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

Estimated intake of benzoic and sorbic acids in Denmark

Presence of nitrate and nitrite in cow forage, plasma, and milk

Contact Info

Product

Resources

About