Stopnicka B, Jerulank I, Bartosiewicz Z, Szemrej I, Domanowska M
Wojewódzka Stacja Sanitarno-Epidemiologiczna Dział Higieny Zywności, Zywienia i Przedmiotów Uzytku, Białystok.
Rocz Panstw Zakl Hig. 1998;49(1):25-33.
The aim of this study was determination of daily level intake of nitrates and nitrites in the individual meals in the daily food rations of patients from the hospitals from the province of Białystok. The studied material were meals and total diets, with regard to selected food products, which were taken to preparing the dishes. The investigation materials were taken from February to June 1996. Analysis of nitrates and nitrites contents was realized by the commonly method based on the reaction of Griess. Nitrate was reduced to nitrite on a cadmium column whereupon, it was determined colorimetrically. The daily dose of nitrates for patients of 70 kg weight to the level on 350 mg KNO3/person and nitrites on 14 mg NaNO2/person, was established according to the Expert Committee FAO/WHO recommendations that acceptable daily intake level of nitrates on 5 mg and nitrites--0.2 mg to 1 kg body weight. In the light of these investigations it was found that main nitrates source in daily food rations were dinners containing red beet, while the great amount of nitrates was supplied in breakfasts and suppers with rennet maturing cheeses and sausages. From among all evaluated daily diets, 1/3 exceeded the admissible daily intake levels of nitrates and nitrites.
本研究的目的是测定比亚韦斯托克省医院患者日常食物定量中各餐的硝酸盐和亚硝酸盐每日摄入量。研究材料为餐食和总体饮食，涉及用于烹制菜肴的特定食品。调查材料取自1996年2月至6月。硝酸盐和亚硝酸盐含量的分析采用基于格里斯反应的常用方法。硝酸盐在镉柱上还原为亚硝酸盐，然后进行比色测定。根据粮农组织/世卫组织专家委员会的建议，确定70公斤体重患者的每日硝酸盐剂量为350毫克硝酸钾/人，亚硝酸盐剂量为14毫克亚硝酸钠/人，即每1公斤体重的可接受每日摄入量为硝酸盐5毫克、亚硝酸盐0.2毫克。根据这些调查发现，日常食物定量中硝酸盐的主要来源是含有红甜菜的晚餐，而早餐和晚餐中添加凝乳成熟奶酪和香肠则提供了大量硝酸盐。在所有评估的日常饮食中，三分之一超过了硝酸盐和亚硝酸盐的每日可接受摄入量水平。
