surveyofnitratesandnitritesinfoodand.docVIP

SURVEY OF NITRATES AND NITRITES IN FOOD AND BEVERAGES IN AUSTRALIA  Summary Background Nitrate and nitrite ions are ubiquitous in the environment and occur naturally in plant foods as a part of the nitrogen cycle. Nitrate and nitrite, as the sodium or potassium salts, have also been used as food additives in cured meats for many years primarily to prevent growth and toxin production of Clostridium botulinum. Human exposure to nitrate and nitrite occurs mainly through the ingestion of fruit and vegetables. The consumption of fruit and vegetables is widely recommended due to the strong evidence of beneficial effects for health. However, dietary nitrate and nitrite have also raised some concerns because of implications for adverse effects including methaemoglobinaemia (which results in reduced oxygen transport in the blood) and possible increased cancer risk. In order to estimate the Australian dietary exposure to nitrate and nitrite, and to determine whether there are any risks to human health at current dietary exposure levels, FSANZ has funded and coordinated surveys for both nitrate and nitrite in Australian foods and beverages. Food regulatory agencies in State and Territory governments collected the food samples in their region. Key findings The major sources of estimated nitrate dietary exposures across different population groups were vegetables (42-78%) and fruits (including juices) (11-30%). Highest concentrations of nitrate were generally found in leafy green vegetables, such as spinach, consistent with other international findings. Vegetables (44-57%) and fruits (including juices) (20-38%) were also the major contributors to estimated dietary nitrite exposure across the population groups. Nitrite exposure from processed meats accounts for only a relatively small amount of total dietary nitrite exposure (5-7%). Estimated Australian dietary nitrate and nitrite exposures are not considered to represent an appreciable health and safet