Poulsen E
Oncology. 1980;37(4):299-301. doi: 10.1159/000225457.
An account is given of the presently permitted use of nitrates and nitrites as food additives in Denmark, Finland, Norway and Sweden. Nitrate permitted to be added to milk for the production of solid, semisolid and mould cheeses at levels of 150-200 mg/l potassium nitrate. Due to the potential formation of especially nonvolatile N-nitroso compounds, attempts are made to reduce their use. Nitrates, but not nitrites, are still permitted in certain semipreserved fish products (herring) in Denmark, Finland and Sweden, but it will probably be phased out within a few years. Nitrates are not permitted in meat products in Norway and Sweden, while the use is being reduced in Denmark and Finland. The use of nitrite (175-200 mg/kg meat product of sodium nitrite) is generally permitted as a preservative in meat products in Sweden, Finland and Denmark, while it is more restricted in Norway. Due the potential risk of formation of carcinogenic N-nitroso compounds in the meat and in the organism of the consumer serious attempts are made to reduce the use of all Nordic countries.
本文介绍了丹麦、芬兰、挪威和瑞典目前允许将硝酸盐和亚硝酸盐用作食品添加剂的情况。允许在用于生产固体、半固体和模制奶酪的牛奶中添加硝酸盐，硝酸钾的添加量为150 - 200毫克/升。由于可能会形成尤其是非挥发性的N-亚硝基化合物，人们试图减少其使用量。在丹麦、芬兰和瑞典，某些半腌制鱼制品（鲱鱼）中仍允许使用硝酸盐，但不允许使用亚硝酸盐，不过可能会在几年内逐步淘汰。在挪威和瑞典，肉类产品中不允许使用硝酸盐，而在丹麦和芬兰，其使用量正在减少。在瑞典、芬兰和丹麦，肉类产品中一般允许使用亚硝酸盐（亚硝酸钠的使用量为每千克肉类产品175 - 200毫克）作为防腐剂，而在挪威，其使用受到更多限制。由于肉类和消费者体内可能会形成致癌的N-亚硝基化合物，北欧所有国家都在认真尝试减少其使用量。
