Zhong Liezhou, Liu Alex H, Blekkenhorst Lauren C, Bondonno Nicola P, Sim Marc, Woodman Richard J, Croft Kevin D, Lewis Joshua R, Hodgson Jonathan M, Bondonno Catherine P
Institute for Nutrition Research, School of Medical and Health Sciences, Edith Cowan University, Joondalup, Western Australia, Australia.
Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, Western Australia, Australia.
Mol Nutr Food Res. 2022 Jan;66(1):e2100272. doi: 10.1002/mnfr.202100272. Epub 2021 Dec 3.
Nitrate and nitrite are approved food additives in some animal-based food products. However, nitrate and nitrite in foods are strictly regulated due to health concerns over methaemoglobinaemia and the potential formation of carcinogenic nitrosamines. In contrast, plants (like leafy vegetables) naturally accumulate nitrate ions; a growing body of research reveals beneficial metabolic effects of nitrate via its endogenous conversion to nitric oxide. To refine the association of dietary nitrate and nitrite intake with health outcomes, reliable measures of nitrate and nitrite intake from dietary food records are required. While a vegetable nitrate content database has been developed, there is a need for a comprehensive up-to-date nitrate and nitrite content database of animal-based foods.
A systematic literature search (1980-September 2020) on the nitrate and nitrite content of animal-based foods is carried out. Nitrate and nitrite concentration data and other relevant information are extracted and compiled into a database. The database contains 1921 entries for nitrate and 2077 for nitrite, extracted from 193 publications. The highest median nitrate content is observed in chorizo (median [IQR]; 101.61 [60.05-105.93] mg kg ). Canned fish products have the highest median nitrite level (median [IQR]; 20.32 [6.16-30.16] mg kg ). By subgroup, the median nitrate value in industrial processed meat products (e.g., uncured burger, patties and sausages), whole milk powder and in particular red meat are higher than cured meat products. Processed meat products from high-income regions have lower median nitrate and nitrite content than those of middle-income regions.
This database can now be used to investigate the associations between nitrate and nitrite dietary intake and health outcomes in clinical trials and observational studies.
硝酸盐和亚硝酸盐是某些动物性食品中批准使用的食品添加剂。然而，由于对高铁血红蛋白血症的健康担忧以及潜在的致癌亚硝胺的形成，食品中的硝酸盐和亚硝酸盐受到严格监管。相比之下，植物（如叶菜类蔬菜）会自然积累硝酸根离子；越来越多的研究表明，硝酸盐通过内源性转化为一氧化氮具有有益的代谢作用。为了完善膳食硝酸盐和亚硝酸盐摄入量与健康结果之间的关联，需要从膳食记录中获取可靠的硝酸盐和亚硝酸盐摄入量测量方法。虽然已经建立了蔬菜硝酸盐含量数据库，但仍需要一个全面的最新动物性食品硝酸盐和亚硝酸盐含量数据库。
对动物性食品中硝酸盐和亚硝酸盐含量进行了系统的文献检索（1980年至2020年9月）。提取硝酸盐和亚硝酸盐浓度数据及其他相关信息并汇编成数据库。该数据库包含从193篇出版物中提取的1921条硝酸盐记录和2077条亚硝酸盐记录。观察到西班牙辣香肠中的硝酸盐含量中位数最高（中位数[四分位间距]；101.61[60.05 - 105.93]mg/kg）。罐装鱼制品中亚硝酸盐水平中位数最高（中位数[四分位间距]；20.32[6.16 - 30.16]mg/kg）。按亚组划分，工业加工肉类产品（如未腌制的汉堡、肉饼和香肠）、全脂奶粉尤其是红肉中的硝酸盐中位数高于腌制肉类产品。高收入地区的加工肉类产品硝酸盐和亚硝酸盐含量中位数低于中等收入地区。
该数据库现在可用于在临床试验和观察性研究中调查硝酸盐和亚硝酸盐膳食摄入量与健康结果之间的关联。
