Human safety controversies surrounding nitrate and nitrite in the diet

Sindelar, Jeffrey J.; Milkowski, Andrew L.

doi:10.1016/j.niox.2012.03.011

Cited by 363Carcinogens and Genotoxicity AssessmentNutritional Studies and DietNitric Oxide and Endothelin Effects

Human safety controversies surrounding nitrate and nitrite in the diet

Sindelar, Jeffrey J., Milkowski, Andrew L.·2012·Nitric Oxide

DOI 10.1016/j.niox.2012.03.011

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Abstract

Nitrate and nitrite are part of the human diet as nutrients in many vegetables and part of food preservation systems. In the 1950s and 1960s the potential for formation of nitrosamines in food was discovered and it ignited a debate about the safety of ingested nitrite which ultimately focused on cured meats. Nitrate impurities in salt used in the drying of meat in ancient times resulted in improved protection from spoilage during storage. This evolved into their deliberate modern use as curing ingredient responsible for 'fixing' the characteristic color associated with cured meats, creating a unique flavor profile, controlling the oxidation of lipids, and serving as an effective antimicrobial. Several critical reports and comprehensive reviews reporting weak associations and equivocal evidence of nitrite human health safety have fostered concerns and debate among scientists, regulators, press, consumer groups, and consumers. Despite periodic controversy regarding human health concerns from nitrite consumption, a building base of scientific evidence about nitrate, nitrite, heme chemistry, and the overall metabolism of nitrogen oxides in humans has and continues to affirm the general safety of nitrate/nitrite in human health. As nitrite based therapeutics emerge, it is important to consider the past controversies and also understand the beneficial role in the human diet.

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Authors: Sindelar, J. J., & Milkowski, A. L.
Affiliations: University of Wisconsin System (US)
University of Wisconsin–Madison (US)
Corresponding author: Sindelar, Jeffrey J.
Venue: Nitric Oxide
Publisher: Elsevier BV
Published: 2012-05
Volume: 26
Issue: 4
Pages: 259-266
ISSN: 1089-8603 (ISSN-L)
DOI: 10.1016/j.niox.2012.03.011
OpenAlex: W2001461008
Cited by: 363
References: 74
Citations by year: 2026: 23 · 2025: 25 · 2024: 27 · 2023: 25 · 2022: 47 · 2021: 28 · 2020: 33 · 2019: 23 · 2018: 22 · 2017: 22 · 2016: 22 · 2015: 26 · 2014: 19 · 2013: 19 · 2012: 2
FWCI: 6.99
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Nitric Oxide (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Cancer Research › Carcinogens and Genotoxicity Assessment
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Health Sciences › Medicine › Physiology › Nitric Oxide and Endothelin Effects
Keywords: nitrate, nitrite, food safety, nitrosamines, cured meat, food preservatives, meat curing, dietary nitrite
MeSH terms: Animals, Diet, Food Handling, Humans, Meat Products, Nitrates, Nitrites, Food Safety

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Human safety controversies surrounding nitrate and nitrite in the diet

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