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Bedeutung von Nitrat, Nitrid und Nitrosaminen in der Ernährung
[Significance of nitrate, nitrite and nitrosamines in nutrition]

Miroslav Stransky

. 2011 ; 2 (3-4) : 212-218.

Jazyk němčina Země Česko

Typ dokumentu přehledy

Perzistentní odkaz   https://www.medvik.cz/link/bmc12004952

Nitrate is a natural and essential part of plants, its concentration in plants depends on a number of factors. Its compounds are used in food industry as preservatives. In production of cheeses, nitrate additive prevents formation of gases. The main source of nitrate in foodstuffs is vegetables, drinkable water and pickled products. Foodstuffs usually contain immaterial amount of nitrite, the source is mainly pickled meat products. Endogenous formation of nitrite from nitrate is however of substantially greater significance. In stomach, nitrite forms nitrosamines together with amines, amides and amino acids that have carcinogenic effect. The concentration of nitrate, nitrite and nitrosamines in pickled products has reduced significantly in the recent years. The health risk based on the current reception of nitrite, nitrate and nitrosamines through foodstuffs is considered very low.

Significance of nitrate, nitrite and nitrosamines in nutrition

Obsahuje 1 tabulku

Bibliografie atd.

Literatura

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$a Nitrate is a natural and essential part of plants, its concentration in plants depends on a number of factors. Its compounds are used in food industry as preservatives. In production of cheeses, nitrate additive prevents formation of gases. The main source of nitrate in foodstuffs is vegetables, drinkable water and pickled products. Foodstuffs usually contain immaterial amount of nitrite, the source is mainly pickled meat products. Endogenous formation of nitrite from nitrate is however of substantially greater significance. In stomach, nitrite forms nitrosamines together with amines, amides and amino acids that have carcinogenic effect. The concentration of nitrate, nitrite and nitrosamines in pickled products has reduced significantly in the recent years. The health risk based on the current reception of nitrite, nitrate and nitrosamines through foodstuffs is considered very low.
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