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RESEARCH PAPER
Exposure of meat products to nitrites as food additives in Poland
1
National Institute of Public Health NIH – National Research Institute, Warsaw, Poland
Corresponding author
Maciej Ołtarzewski
National Institute of Public Health NIH - National Research Institute, Warsaw, Poland
National Institute of Public Health NIH - National Research Institute, Warsaw, Poland
KEYWORDS
TOPICS
ABSTRACT
Introduction and objective:
Nitrites are commonly used as food additives E 249 and E 250 in the production of meat products, mainly to protect them from contamination with Clostridium botulinum bacteria. However, the intake of nitrites should be limited as it can have a potentially negative effect on health (suspected to be carcinogenic to humans). The aim of the study was the assessment of nitrite intake (expressed as sodium nitrite) in the diets of 4,134 persons, aged 1–96, in Poland.
Material and methods:
The data on sodium nitrite intake were based on the daily consumption of food products and meals, and the actual content of sodium nitrite in food products obtained from the analytical tests carried out by sanitary inspection laboratories in 2017 and 2018. Risk assessment was based on the sodium nitrite intake calculations of: mean (X), median (Me), 95th percentile (P95), and comparison with ADI. The data were analysed with respect to the total studied sample and the ‘consumers only’ group.
Results:
The daily sodium nitrite intake expressed in mg/kg b.m./day, on average, 0.012 for all respondents, amounting to 12.1% ADI. The risk analysis shows that the Polish population was characterized by the average intake of sodium nitrite at a safe level (below ADI). However, certain cases of sodium nitrite intake (P95 level) were observed to exceed ADI. The most exposed group were children.
Conclusions:
A balanced and varied diet, with limited consumption of meat products will help diminish the risk of excessive intake of nitrites by consumers in Poland.
Nitrites are commonly used as food additives E 249 and E 250 in the production of meat products, mainly to protect them from contamination with Clostridium botulinum bacteria. However, the intake of nitrites should be limited as it can have a potentially negative effect on health (suspected to be carcinogenic to humans). The aim of the study was the assessment of nitrite intake (expressed as sodium nitrite) in the diets of 4,134 persons, aged 1–96, in Poland.
Material and methods:
The data on sodium nitrite intake were based on the daily consumption of food products and meals, and the actual content of sodium nitrite in food products obtained from the analytical tests carried out by sanitary inspection laboratories in 2017 and 2018. Risk assessment was based on the sodium nitrite intake calculations of: mean (X), median (Me), 95th percentile (P95), and comparison with ADI. The data were analysed with respect to the total studied sample and the ‘consumers only’ group.
Results:
The daily sodium nitrite intake expressed in mg/kg b.m./day, on average, 0.012 for all respondents, amounting to 12.1% ADI. The risk analysis shows that the Polish population was characterized by the average intake of sodium nitrite at a safe level (below ADI). However, certain cases of sodium nitrite intake (P95 level) were observed to exceed ADI. The most exposed group were children.
Conclusions:
A balanced and varied diet, with limited consumption of meat products will help diminish the risk of excessive intake of nitrites by consumers in Poland.
ACKNOWLEDGEMENTS
This study was performed under Project No. FŻ-1/2023, FŻ-1/2024, FB-1/2023 of the National Institute of Public Health NIH-National Research Institute in Warsaw Poland.
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