Journal of Applied Biological Chemistry

  • 제56권4호
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  • Pages.205-211
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  • 2013
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  • 1976-0442(pISSN)
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  • 2234-7941(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
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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)
  • 투고 : 2013.03.29
  • 심사 : 2013.06.16
  • 발행 : 2013.12.31
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초록

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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참고문헌

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피인용 문헌

  1. spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products vol.65, pp.12, 2017, https://doi.org/10.1021/acs.jafc.7b00050
  2. The nitrate content of fresh and cooked vegetables and their health-related risks vol.15, pp.1, 2013, https://doi.org/10.1371/journal.pone.0227551
  3. Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea vol.29, pp.8, 2020, https://doi.org/10.1007/s10068-020-00754-2
  4. Nitrate, nitrite and chlorophyll contents in parsley and their relationships with each other vol.1292, pp.None, 2020, https://doi.org/10.17660/actahortic.2020.1292.27
  5. Hazard index: probabilistic risk exposure of nitrate and nitrite in Egyptian fruits and vegetables vol.101, pp.10, 2013, https://doi.org/10.1080/03067319.2019.1685666
  6. The concentration and health risk assessment of nitrate in vegetables and fruits samples of Iran vol.40, pp.4, 2013, https://doi.org/10.1080/15569543.2019.1673424
  7. Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh vol.11, pp.1, 2013, https://doi.org/10.1038/s41598-021-84032-z