Assessment of nitrate,nitrite and chloride in selected cured meat products and their exposure to school children in Brunei Darussalam |
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| Affiliation: | 1. Advanced Materials Research Chair, Chemistry Department, College of Science, King Saud University, P.O. Box 2455, 11451 Riyadh, Saudi Arabia;2. Chemistry Department, College of Science, King Saud University, P.O. Box 2455, 11451 Riyadh, Saudi Arabia;3. Department of Applied Chemistry, Aligarh Muslim University, Aligarh 202002, India;1. University of Gdańsk, Environmental Chemistry and Ecotoxicology, 63 Wita Stwosza Street, 80-308 Gdańsk, Poland;2. Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena, Colombia;3. Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China;4. Institute of Meteorology and Water Management – Maritime Branch, National Research Institute, 42 Waszyngtona Av., 81-342 Gdynia, Poland;5. School of Environmental Sciences, University of East Anglia, Norwich NR4 7TJ, UK;1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Xiamen Huaxia University, Xiamen 361021, China;1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing University of Education, Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, China;3. Chongqing Furen High School, Chongqing 400067, China;4. Chongqing Customs Technology Center, Chongqing 400020, China |
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| Abstract: | The readily available, good taste and easy to prepare cured meat products have become a prominent feature in children’s diet, leading to possible overconsumption of certain food additives. In this study, amount of nitrite, nitrate and salt, with mean values of 12.8 mg/kg, 20.2 mg/kg and 0.94 g/100 g, respectively and their intake from consumption of cured meat products (sausages, salamis, meatloaves and meatballs), were estimated for 2339 school children. The estimated salt intake for overall children was 0.53–1.01 g/day, where none of the children’s salt intake exceeded their age group’s Tolerable Upper Intake level. While the average estimated intake of nitrate and nitrite were at 0.08 mg/kg b.w/day and 0.05 mg/kg b.w/day, respectively. Based on the above estimation, ∼20% of the total children exceeded the Acceptable Daily Intake (ADI) of nitrite of 0.07 mg/kg b.w/day while none of the children exceeded the ADI of nitrate of 3.7 mg/kg b.w/day. |
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| Keywords: | Food composition Nitrate daily intake Nitrite daily intake Fast food preservative |
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