1. Nitrate and nitrite in foods and the diet
- Author
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M. N. Meah, A. Davies, and N. Harrison
- Subjects
Preservative ,Meat ,food.ingredient ,Health, Toxicology and Mutagenesis ,Population ,Toxicology ,Nitrate ion ,chemistry.chemical_compound ,food ,Nitrate ,Vegetables ,Humans ,Food science ,Nitrite ,education ,Nitrites ,Legume ,education.field_of_study ,Nitrates ,Food additive ,Public Health, Environmental and Occupational Health ,Water ,General Chemistry ,United Kingdom ,Diet ,chemistry ,Chemistry (miscellaneous) ,Dairy Products ,Quantitative analysis (chemistry) ,Food Analysis ,Food Science - Abstract
Concentrations of nitrate and nitrite have been determined in a range of foods and the dietary intake estimated from the MAFF Total Diet Study. The estimated dietary intake of nitrate ion for the UK population was 54 mg/day and the estimated dietary intake of nitrite ion was in the range 2.4-4.2 mg/day in 1985. The main source of nitrate in the diet is from the consumption of vegetables.
- Published
- 1994
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