Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Risk Assessment on Nitrate and Nitrite in Vegetables Available in Korean Diet

  • Suh, Junghyuck (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Paek, Ock Jin (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Kang, YoungWoon (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Ahn, Ji Eun (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Jung, Ji Sun (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • An, Yeong Soon (Criminal Investigations Office, Ministry of Food and Drug Safety) ;
  • Park, Sun-Hee (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Sang-Jae (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Kwang-Ho (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation)
  • Received : 2013.03.29
  • Accepted : 2013.06.16
  • Published : 2013.12.31
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Abstract

Nitrate is a naturally occurring compound in plant and can be converted to nitrite in the nitrogen cycle and vice versa. Therefore, it is easy to find nitrate in plants including vegetables. Especially, it is known that high levels of nitrate found in leafy vegetables. Nitrate itself is relatively non-toxic but its metabolites and reaction products such as nitrite, nitric oxide and N-nitroso compounds, may produce adverse health effects such as methaemoglobinaemia and carcinogenesis. To execute the risk assessment of dietary nitrate and nitrite for the intake of vegetables, it is investigated that the levels of nitrate and nitrite in 23 vegetables (798 samples). The range of concentration were 0-6,719mg/kg for nitrate and 0-1,635mg/kg for nitrite, respectively. The Estimated daily intakes (EDI) were 0.85-1.38 mg/kg body weight/day for nitrate and 0.02-0.03 mg/kg body weight/day for nitrite by ages. We conclude that there are no health concerns for eating various vegetables since the EDI were below the Tolerable Daily Intake (3.7 mg/kg body weight/day for nitrate, 0.06 mg/kg body weight/day for nitrite) level established by WHO.

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References

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