TY - JOUR UR - http://lib.ugent.be/catalog/pug01:1847939 ID - pug01:1847939 LA - eng TI - Average daily nitrate and nitrite intake in the Belgian population older than 15 years PY - 2011 JO - (2011) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT SN - 1944-0049 PB - 2011 AU - Temme, Elisabeth HM AU - Vandevijvere, Stefanie AU - Vinkx, Christine AU - Huybrechts, Inge GE39 001993276642 801001713321 0000-0003-3838-855X AU - Goeyens, Leo AU - Van Oyen, Herman GE39 801000965916 0000-0003-2119-4433 AB - The aim of this study was to assess the dietary intake of nitrate and nitrite in Belgium. The nitrate content of processed vegetables, cheeses and meat products was analysed. These data were completed by data from non-targeted official control and from the literature. In addition, the nitrite content of meat products was measured. Concentration data for nitrate and nitrite were linked to food consumption data of the Belgian Food Consumption Survey. This study included 3245 respondents, aged 15 years and older. Food intakes were estimated by a repeated 24-h recall using EPIC-SOFT. Only respondents with two completed 24-h recalls (n = 3083) were included in the analysis. For the intake assessment, average concentration data and individual consumption data were combined. Usual intake of nitrate/nitrite was calculated using the Nusser method. The mean usual daily intake of nitrate was 1.38 mg kg(-1) bodyweight (bw) day(-1) and the usual daily intake at the 97.5 percentile was 2.76 mg kg(-1) bw day(-1). Exposure of the Belgian population to nitrate at a mean intake corresponded to 38% of the ADI (while 76% at the 97.5 percentile). For the average consumer, half of the intake was derived from vegetables (especially lettuce) and 20% from water and water-based drinks. The average daily intake of nitrate and nitrite from cheese and meat products was low (0.2% and 6% of the ADI at average intake, respectively). Scenario analyses with a higher consumption of vegetables or a higher nitrate concentration in tap water showed a significant higher intake of nitrate. Whether this is beneficial or harmful must be further assessed. ER -Download RIS file
| 00000nam^a2200301^i^4500 | |||
| 001 | 1847939 | ||
| 005 | 20181113145005.0 | ||
| 008 | 110629s2011------------------------eng-- | ||
| 022 | a 1944-0049 | ||
| 024 | a 000295693800007 2 wos | ||
| 024 | a 1854/LU-1847939 2 handle | ||
| 024 | a 10.1080/19440049.2011.584072 2 doi | ||
| 040 | a UGent | ||
| 245 | a Average daily nitrate and nitrite intake in the Belgian population older than 15 years | ||
| 260 | c 2011 | ||
| 520 | a The aim of this study was to assess the dietary intake of nitrate and nitrite in Belgium. The nitrate content of processed vegetables, cheeses and meat products was analysed. These data were completed by data from non-targeted official control and from the literature. In addition, the nitrite content of meat products was measured. Concentration data for nitrate and nitrite were linked to food consumption data of the Belgian Food Consumption Survey. This study included 3245 respondents, aged 15 years and older. Food intakes were estimated by a repeated 24-h recall using EPIC-SOFT. Only respondents with two completed 24-h recalls (n = 3083) were included in the analysis. For the intake assessment, average concentration data and individual consumption data were combined. Usual intake of nitrate/nitrite was calculated using the Nusser method. The mean usual daily intake of nitrate was 1.38 mg kg(-1) bodyweight (bw) day(-1) and the usual daily intake at the 97.5 percentile was 2.76 mg kg(-1) bw day(-1). Exposure of the Belgian population to nitrate at a mean intake corresponded to 38% of the ADI (while 76% at the 97.5 percentile). For the average consumer, half of the intake was derived from vegetables (especially lettuce) and 20% from water and water-based drinks. The average daily intake of nitrate and nitrite from cheese and meat products was low (0.2% and 6% of the ADI at average intake, respectively). Scenario analyses with a higher consumption of vegetables or a higher nitrate concentration in tap water showed a significant higher intake of nitrate. Whether this is beneficial or harmful must be further assessed. | ||
| 598 | a A1 | ||
| 700 | a Temme, Elisabeth HM | ||
| 700 | a Vandevijvere, Stefanie | ||
| 700 | a Vinkx, Christine | ||
| 700 | a Huybrechts, Inge u GE39 0 001993276642 0 801001713321 0 0000-0003-3838-855X 9 FA0E1570-F0ED-11E1-A9DE-61C894A0A6B4 | ||
| 700 | a Goeyens, Leo | ||
| 700 | a Van Oyen, Herman u GE39 0 801000965916 0 0000-0003-2119-4433 9 F4D2CF60-F0ED-11E1-A9DE-61C894A0A6B4 | ||
| 650 | a Medicine and Health Sciences | ||
| 653 | a total diet studies | ||
| 653 | a HPLC | ||
| 653 | a nitrate | ||
| 653 | a nitrite | ||
| 653 | a INORGANIC NITRATE | ||
| 653 | a DIETARY NITRATE | ||
| 653 | a VEGETABLES | ||
| 653 | a HEALTH | ||
| 653 | a THERAPEUTICS | ||
| 653 | a NUTRITION | ||
| 653 | a CONTEXT | ||
| 653 | a FOODS | ||
| 773 | t FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT g Food Addit. Contam. Part A-Chem. 2011. 28 (9) p.1193-1204 q 28:9<1193 | ||
| 856 | 3 Full Text u https://biblio.ugent.be/publication/1847939/file/6759488 z [ugent] y Nitrate_2011.pdf | ||
| 920 | a article | ||
| Z30 | x GE 1 GE12 | ||
| 922 | a UGENT-GE | ||
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