Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications.

来自 Semantic Scholar

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阅读量：

119

作者：

Walker，R.

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摘要：

Data on occurrence of nitrate, nitrite and Nnitrosocompounds in food and drinking water, and on total dietary intakes are reviewed. Metabolic, toxicological and epidemiological studies are surveyed and the implications with respect to safety evaluation are addressed. It is concluded that, on the basis of recent longterm animal studies and of clinical experience in man, the current Acceptable Daily Intake (ADI) allocated to nitrate by the Joint FAO/WHO Expert Committee on Food Additives of 05 mg/kg body weight/day (expressed as sodium nitrate) might be increased to 025 mg/kg body weight/day. Based on similar criteria, the ADI for nitrite would be 00.1 mg/kg body weight/day (expressed as sodium nitrite). In view of the known carcinogenicity of Nnitrosocompounds, exposure to these compounds in food should be minimized by appropriate technological means, such as lowering the nitrite concentration in preserved foods to the minimum required to ensure microbiological safety and use of inhibitors of nitrosation like ±tocopherol or ascorbic acid. Further work is needed to define the minimal levels of nitrite in foods needed to inhibit outgrowth of Clostridium botulinum and toxin production.

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关键词：

nitrate nitrite nitrosamines N‐nitrosocompounds food drinking water

DOI：

10.1080/02652039009373938

被引量：

775

年份：

1990