Zhong Liezhou, Hodgson Jonathan M, Lewis Joshua R, Blekkenhorst Lauren C, Bondonno Nicola P, Sim Marc, Woodman Richard J, Bondonno Catherine P
Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, Western Australia, Australia; Institute of Agriculture, The University of Western Australia, Perth, Western Australia, Australia.
Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, Western Australia, Australia; Medical School, University of Western Australia, Royal Perth Hospital Unit, Perth, Western Australia, Australia.
Am J Clin Nutr. 2025 May;121(5):1124-1136. doi: 10.1016/j.ajcnut.2025.01.031. Epub 2025 Apr 8.
Growing evidence suggests that health outcomes of dietary nitrate and nitrite intake are food source dependent. Robust evaluations in dietary studies necessitate a comprehensive and current food composition database of nitrate/nitrite content, along with variation based on country or region of origin, calendar year, growing season, and cooking method.
The objectives of this study were to update the previous animal- and plant-based food nitrate/nitrite databases and investigate effects of cooking methods, seasonal and geographic variations, and longitudinal changes on nitrate and nitrite content to guide application of the database in observational and clinical studies.
Food nitrate/nitrite composition data was acquired from an extensive worldwide data collation. The animal- and plant-based food nitrate/nitrite databases were combined and substantially expanded. An in-depth data stratification and comparison were performed to explore retention factors of nitrate/nitrite, seasonal differences in vegetable nitrate, geographic variations, and the temporal change in food nitrate/nitrite content over 30 years.
The aggregated database has >150,000 nitrate and nitrite values for 823 foods, being 5+ times their original size. Nitrite content in plant foods is presented for the first time, being ≤12.27 mg/kg of fresh weight. Retention factors of 55.00 (39.59-65.56) % (median (interquartile range)) and 279.53 (179.53-386.89) % are now suggested for boiled and fried plant foods, respectively, with a factor of 1.0 for other cooking methods. Significant seasonal variations in plant nitrate and geographic differences in both plant- and animal-based foods are identified, whereas several leafy vegetables show declining nitrate content over 30 years, and longitudinal changes in nitrate and nitrite in animal foods are minor. An objective language-model-assisted data extraction pipeline was established that accommodates regional differences in nitrate/nitrite data reporting.
The newly developed database and automated nitrate/nitrite calculator will facilitate future nutritional health studies to estimate dietary nitrate/nitrite exposure more accurately and efficiently and determine the resulting health implications.
越来越多的证据表明，膳食硝酸盐和亚硝酸盐摄入对健康的影响取决于食物来源。膳食研究中的可靠评估需要一个全面且最新的硝酸盐/亚硝酸盐含量食物成分数据库，以及基于原产国或地区、历年、生长季节和烹饪方法的变化情况。
本研究的目的是更新之前基于动植物的食物硝酸盐/亚硝酸盐数据库，并研究烹饪方法、季节和地理差异以及纵向变化对硝酸盐和亚硝酸盐含量的影响，以指导该数据库在观察性研究和临床研究中的应用。
食物硝酸盐/亚硝酸盐成分数据来自广泛的全球数据整理。将基于动植物的食物硝酸盐/亚硝酸盐数据库合并并大幅扩展。进行了深入的数据分层和比较，以探索硝酸盐/亚硝酸盐的保留因素、蔬菜硝酸盐的季节差异、地理差异以及30年来食物硝酸盐/亚硝酸盐含量的时间变化。
汇总数据库包含823种食物的超过150,000个硝酸盐和亚硝酸盐值，是其原始规模的5倍多。首次列出了植物性食物中的亚硝酸盐含量，鲜重≤12.27mg/kg。现在建议水煮和油炸植物性食物的保留因素分别为55.00（39.59 - 65.56）%（中位数（四分位间距））和279.53（179.53 - 386.89）%，其他烹饪方法的保留因素为1.0。确定了植物硝酸盐的显著季节变化以及动植物性食物的地理差异，而几种叶菜类蔬菜在30年中硝酸盐含量呈下降趋势，动物性食物中硝酸盐和亚硝酸盐的纵向变化较小。建立了一个客观的语言模型辅助数据提取管道，以适应硝酸盐/亚硝酸盐数据报告中的区域差异。
新开发的数据库和自动化硝酸盐/亚硝酸盐计算器将有助于未来的营养健康研究，更准确、高效地估计膳食硝酸盐/亚硝酸盐暴露量，并确定由此产生的健康影响。
