Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians
Abstract
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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The dose of nitrite used in that animal study was 250-350 mg/kg/day, which was too high to compare with those achieved in standard human diets.
“However, the dose of nitrite used in that study was 250–350 mg/kg/day, which was too high to compare with those achieved in standard human diets [113].”
From NO-Rich Diet for Lifestyle-Related Diseases (2015) · cites this paper as [113]
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- Authors
- Hsu, J., Arcot, J., & Alice Lee, N.
- Affiliations
- UNSW Sydney (AU)
- Corresponding author
- Arcot, Jayashree
- ORCID
- Arcot, Jayashree
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2009-07
- Volume
- 115
- Issue
- 1
- Pages
- 334-339
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2003363212
- Cited by
- 150
- References
- 32
- Citations by year
- 2026: 2 · 2025: 6 · 2024: 5 · 2023: 6 · 2022: 8 · 2021: 17 · 2020: 15 · 2019: 8 · 2018: 13 · 2017: 18 · 2016: 5 · 2015: 8 · 2014: 7 · 2013: 8 · 2012: 9
- FWCI
- 8.01
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Physical Sciences › Chemistry › Analytical Chemistry › Dye analysis and toxicity
- Keywords
- dietary nitrate, dietary nitrite, cured meat, leafy vegetables, N-nitroso compounds, nitrate determination, nitrite determination, HPLC-UV method, food standards compliance, Australian consumers
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