Dietary exposure of Hong Kong adults to nitrate and nitrite from vegetable intake

Food Additives and Contaminants: Part B Surveillance

Volumn 4, Issue 2, 2011, Pages 94-98

  Chen, Melva Yung yung ^a   Chung, Stephen Wai Cheung ^b   Tran, Jeff Chuong hao ^b   Tong, Katherine Siu kuen ^b   Ho, Yuk yin ^a   Chan, Constance Hon yee ^a   Xiao, Ying ^a,c  

^a Centre for Food Safety   (China)

^b Public Health Laboratory Centre   (China)

^c PEKING UNIVERSITY HEALTH SCIENCE CENTER   (China)

Author keywords

Nitrate; Nitrite; Vegetables

Indexed keywords

ACCEPTABLE DAILY INTAKES; BODY WEIGHT; DIETARY EXPOSURE; HONG-KONG; NITRITE;

VEGETABLES;

NITRATES;

NITRIC ACID DERIVATIVE; NITRITE;

ADULT; ANALYSIS; CHEMISTRY; DIET; ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; HONG KONG; HUMAN; TOXICITY; VEGETABLE;

ADULT; DIET; ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; HONG KONG; HUMANS; NITRATES; NITRITES; VEGETABLES;

EID: 79958845400     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2011.574158     Document Type: Article

References (21)

1. Ayaz A, Topcu A, Yurttagul M. 2007. Survey of nitrate and nitrite levels of fresh vegetables in Turkey. J Food Tech. 5(2):177-179.
2. BS EN 12014-2:1997. Foodstuffs: Determination of nitrate and/or nitrite content. Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products.
3. Chung SY, Kim JS, Kim M, Hong MK, Lee JO, Kim CM, Song IS. 2003. Survey of nitrate and nitrite contents of vegetables grown in Korea. Food Addit Contam A. 20(7):621-628.
4. Chung SWC, Tran JCH, Tong KSK, Chen MYY, Xiao Y, Ho YY, Chan CHY. 2011. Nitrate and nitrite levels in commonly consumed vegetables in Hong Kong. Food Addit Contam B. 4(1):34-41.
5. Dykhuizen RS, Frazer R, Duncan C, Smith CC, Golden M, Benjamin N, Leifert C. 1996. Antimicrobial effect of acidified nitrite on gut pathogens: importance of dietary nitrate in host defense. Antimicrob Agents Chemother. 40:1422-1425. Available from: http://www.ncbi.nlm.nih. gov/pmc/articles/PMC163343/pdf/401422.pdf
6. EFSA. 2008. Opinion of the scientific panel on contaminants in food chain on a request from the European Commission to perform a scientific risk assessment on nitrate in vegetables. EFSA J. 69:1-79. Available from: http://www.efsa.europa.eu/EFSA/Scientific_Opinion/contam_ej _689_nitrate_en.pdf
7. FEHD. 2010. Hong Kong population-based food consumption survey 2005-2007. Final Report. Available from: http://www.cfs.gov.hk/english/programme/programme_firm/files/FCS_final_report.pdf
8. Feng J, Shi ZX, Wu YN, Zhao YF. 2006. Assessment of nitrate exposure in Beijing residunts via consumption of vegetables. Chin J Food Hyg. 18(6):514-516. [Article in Chinese]
9. Hord NG, Tang YP, Byran BS. 2009. Food sources of nitrates and nitrite: the physiologic context for potential health benefits. Am J Clin Nutr. 90:1-10. Available from: http://www.ajcn.org/
10. McKnight G, Duncan CW, Leifert C, Golden MH. 1999. Dietary nitrate in man: friend or foe? Br J Nutr. 81: 349-358.
11. Menard C, Volatier HJL, Leblanc JC. 2008. Assessment of dietary exposure of nitrate and nitrite in France. Food Addit Contam A. 25(8):971-988.
12. Santamaria P. 2006. Review-Nitrate in vegetables: toxicity content, intake and EC regulation. J Sci Food Agric. 86:10-17.
13. Thomson B. 2004. Nitrates and nitrites dietary exposure and risk assessment: prepared as part of a New Zealand Food Safety Authority contract for scientific services. Christchurch Science Centre: Institute of Environmental Science & Research Limited. Available from: http://www.nzfsa.govt.nz/consumers/food-safetytopics/chemicals-in-food/residues-in-food/consumerresearch/nitrite-nitrate-report.pdf
14. US EPA. 1991. Intergrated risk information system-Nitrate (CASRN 14797-55-8). Available from: http://www.epa. gov/iris/subst/0076.htm
15. WHO. 1996. Nitrate. In: Safety evaluation of certain food additives. Food additives Series 35. Geneva: WHO. Available from: http://www.inchem.org/documents/jecfa/jecmono/v35je14.htm
16. WHO. 2003a. Nitrate and nitrite-intake assessment. In: Safety evaluation of certain food additives. Food additives Series 50. Geneva: WHO. Available from: http://www.inchem.org/documents/jecfa/jecmono/v50je07.htm
17. WHO. 2003b. Nitrate (and potential endogenous formation of N-nitroso compounds). In: Safety evaluation of certain food additives. Food additives Series 50. Geneva: WHO. Available from: http://www.inchem.org/documents/jecfa/jecmono/v50je06.htm
18. WHO. 2003c. Nitrite (and potential endogenous formation of N-nitroso compounds). In: Safety evaluation of certain food additives. Food additives Series 50. Geneva: WHO. Available from: http://www.inchem.org/documents/jecfa/jecmono/v50je05.htm
19. WHO/FAO. 2003. Diet, nutrition and the prevention of chronic diseases. Report of the Joint WHO/FAO expert consultation. Technical Report Series 916. Available from: http://www.fao.org/docrep/005/AC911E/AC911E00.HTM
20. Ysart G, Miller P, Barrett G, Farrington D, Lawrance P, Harrison N. 1999. Dietary exposures to nitrate in the UK. Food Addit Contam A. 16(12):521-532.
21. Zhong W, Hu C, Wang M. 2002. Nitrate and nitrite in vegetables from north China: content and intake. Food Addit Contam A. 19(12):1125-1129.