Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006
Résumé
The content of nitrite and nitrate in cured meat products has been monitored in Denmark seven times in the period from 1995 to 2006. The maximum permitted added amounts of sodium nitrite in Denmark (60 mgkg-1 for most products up to 150 mgkg-1 for special products) have not been exceeded, except for a few samples back in 2002. The intake, mean and intake distribution, of sodium nitrite has been calculated from 1998 to 2006 with data from the Danish dietary survey conducted in 2000-2002 on Danes from 4 to 75 years of age. The amounts used by industry have been relatively stable through the whole period with levels varying between 6 and 20 mg sodium nitrite kg-1 with sausages, meat for bread and salami type of sausages as the greatest contributors. The mean intake of sodium nitrate was around 1 mgday-1, which is very low compared to the total intake of 61 mgday-1. The mean intake of sodium nitrite was in mgkg-1bwday-1 for men and women 0.017 and 0.014, 0.009 and 0.008 and 0.007 and 0.003 in the age groups 4-5 years, 6-14 years and 15-75 years, respectively, which was much lower than the ADI value of 0.09 mgkg-1bwday-1. The 99 percentile for the group of 4 year olds was 0.107 and 0.123 mgkg-1bwday-1 for boys and girls, respectively, and the 95 percentile 0.057 and 0.073 mgkg-1bwday-1 for boys and girls, respectively, highest for the girls. With less than 100 boys and girls in the age group 4-5 years only very few persons were responsible for the high intake. The conversion of nitrate to nitrite in the saliva and the degradation of nitrite during production and storage must also be considered when evaluating the intake of nitrite.
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