NITRATE, NITRITE AND N-NITROSO COMPOUNDS
NITRATE, NITRITE AND N-NITROSO COMPOUNDS
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DOI：
10.1016/0926-6917(94)90022-1
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发表时间：
1994-11-01
期刊：
影响因子：
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通讯作者：
WISHNOK, JS
中科院分区：
文献类型：
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作者：
GANGOLLI, SD;VANDENBRANDT, PA;WISHNOK, JS
对人类饮食中的硝酸盐、亚硝酸盐和N-亚硝基化合物进行了风险评估。蔬菜是硝酸盐的主要来源，占人类平均每日膳食摄入量的85%以上。饮食中存在的亚硝酸盐和N-亚硝基化合物对身体负担的贡献相对较小，这些生物反应性化合物的主要来源来自细菌和哺乳动物对摄入的硝酸盐的代谢。此外，内源性合成提供了一个重要的来源，有助于身体的硝酸盐负荷。对动物毒理学研究、人类影响和流行病学调查的数据进行了审查和评价。它的结论是，目前没有确凿的科学证据，建议大幅减少超过平均水平的硝酸盐种植的蔬菜保持良好的农业实践。还建议进行进一步的动物和人体研究，以阐明人体摄入硝酸盐的潜在风险。
A risk assessment has been made on nitrate, nitrite and N-nitroso compounds encountered in the human diet. Vegetables constitute a major source of nitrate providing over 85% of the average daily human dietary intake. Nitrite and N-nitroso compounds present in the diet contribute relatively small amounts to the body burden and the major source of these biologically reactive compounds is derived from the bacterial and mammalian metabolism of ingested nitrate. Additionally, endogenous synthesis provides an important source contributing to the body burden of nitrate. Data from animal toxicological studies, human effects and epidemiological surveys have been reviewed and evaluated. It is concluded that there is no firm scientific evidence at present to recommend drastic reductions beyond the average levels of nitrate encountered in vegetables grown in keeping with good agricultural practice. Recommendations have also been made for further animal and human studies to be carried out to elucidate the potential risks to man from ingested nitrate.