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Download fileNitrate and Nitrites in Foods: Worldwide Regional Distribution in View of Their Risks and Benefits
journal contribution
posted on 2019-06-05, 00:00 authored by Zeynep Kalaycıoğlu, F. Bedia ErimNitrate and nitrite ions are used
as food additives to inhibit
the growth of microorganisms in cured and processed meats. Vegetables
contain significant quantities of nitrate and nitrite. Actually, the
vast majority of consumed nitrate and nitrite comes from natural vegetables
and fruits rather than food additives. For years, the cancer risks
of these two ions have been discussed, since they potentially convert
into the carcinogenic nitrosamines. However, recently, these two ions
have been considered essential nutrients which promote nitric oxide
production and consequently help cardiovascular health. It seems that
the role of these two ions in our diet is important now from a different
point of view. In this review, the nitrate and nitrite contents of
food products from different countries are displayed globally in order
to reinterpret the risks/benefits of our consumption quotations. This
review article is based on Science Citation Index (SCI) articles reported
between 2008 and 2018.