Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians
2009
Hsu, James | Arcot, Jayashree | Alice Lee, N.
High dietary nitrate and nitrite intake may increase the risk of gastro-intestinal cancers due to the in vivo formation of carcinogenic chemicals known as N-nitroso compounds. Water and leafy vegetables are natural sources of dietary nitrate, whereas cured meats are the major sources of dietary nitrite. This paper describes a simple and fast analytical method for determining nitrate and nitrite contents in vegetables and meat, using reversed-phase HPLC-UV. The linearity R ² value was >0.998 for the anions. The limits of quantification for nitrite and nitrate were 5.0 and 2.5mg/kg, respectively. This method is applicable for both leafy vegetable and meat samples. A range of vegetables was tested, which contained <23mg/kg nitrite, but as much as 5000mg/kg of nitrate. In cured and fresh meat samples, nitrate content ranged from 3.7 to 139.5mg/kg, and nitrite content ranged from 3.7 to 86.7mg/kg. These were below the regulatory limits set by food standards Australia and New Zealand (FSANZ). Based on the average consumption of these vegetables and cured meat in Australia, the estimated dietary intake for nitrate and nitrite for Australians were 267 and 5.3mg/adult/day, respectively.
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