Comparative Study of the Legislative-Normative Baze in the Control of Nitrates in Leafy Greens (original) (raw)
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Nitrate in Foodstuffs: Analytical Standardisation and Monitoring and Control in Leafy Vegetables
2009
The potential harm to human health and the environment of compounds derived from nitrate is an issue that occasionally awakens media and public concern. Recent studies provide a new understanding of the role of nitrate and nitrite in our body and motivate revision of the long-held view that nitrate poses a health risk. Coincidently, national authorities are performing research, surveys and risk assessments to provide scientific support for the regulations laid down in the 1990s setting limits on nitrate in lettuce and spinach. In addition to the health factor, the economic (market unity) and environmental (agricultural contamination) aspects of the issue are being considered in this legislative work. In order to obtain data of appropriate and comparable quality in this study, a standardised method was needed for analysing nitrate and nitrite in foodstuffs. The standardisation process comprised three stages: a) comparative evaluation of the performance of three liquid chromatography methods; b) internal validation of the selected ion chromatography method; and c) external validation across an international collaborative study. The validated analytical method is now a Nordic and European standard method. The standardised analytical method was then used in a European monitoring programme of nitrate levels in green leafy vegetables. Our participation involved obtaining data on nitrate in Swedish-produced lettuce and spinach over the past ten years (1995-2005). The satisfactory levels of nitrate found in Swedish lettuce and spinach are partly explained by the prevention measures taken by Swedish farmers to reduce the content of nitrate in vegetables. These ten years of Swedish data confirm that the European maximum limits are reasonable. Implementation and enforcement of the current regulation are advisable from an environmental point of view.
Nitrate content in fruits and vegetables from commercial chains in Bulgaria
Applied Researches in Technics, Technologies and Education
The aim of this monitoring is to evaluate the nitrate content in vegetables and fruits from the commercial chain in Bulgaria. The vegetables were purchased from the food chains in June and July. The measurements of NO3- ions were carried out with a Greentest appliance, Model ECO 5. Four samples from the conducted monitoring were with higher NO3- amount that is allowed for trade and accepted as healthy (potato, radish, and strawberries). The content of NO3- in fresh potato were 645 mg/kg at the accepted safety level 250 mg/kg. The level of nitrates also was higher in the both samples of radish 3700 mg/kg and 2934 mg/kg at accepted level as safety for consumption 1500 mg/kg. This small survey suggests that on the market in the country are still in the trade food products with not enough good quality.
Contribution of Leafy Vegetables to Dietary Nitrate Intake and Regulations
Vegetables constitute a major dietary source of nitrate, contributing to the daily dietary intake for a percentage ranging from 30 to 94%. Although nitrate itself is relatively non-toxic, or even beneficial, the possible harmful effects of nitrate derived compounds on human health arouse public concern and have led to the development of government regulations and monitoring programs aimed at protecting the public health. In this perspective, have been set an acceptable daily intake for nitrates and maximum levels of nitrate content for several vegetables, paying particular attention to some leafy vegetables, characterized by a high capacity to accumulate nitrates. This chapter focuses on the main factors concerning nitrate accumulation in vegetables and their contribution to nitrate intake in the human diet, taking into account the recent EU Regulation No. 1258/2011 and the Scientific Opinion of the Panel on Contaminants in the Food chain (CONTAM) of the European Food Safety Authori...
The aim of this monitoring is to evaluate the nitrate content in vegetables and fruits from the commercial chain in Bulgaria. The vegetables were purchased from the food chains in June and July. The measurements of NO 3-ions were carried out with a Greentest appliance, Model ECO 5. Four samples from the conducted monitoring were with higher NO 3-amount that is allowed for trade and accepted as healthy (potato, radish, and strawberries). The content of NO 3-in fresh potato were 645 mg/kg at the accepted safety level 250 mg/kg. The level of nitrates also was higher in the both samples of radish 3700 mg/kg and 2934 mg/kg at accepted level as safety for consumption 1500 mg/kg. This small survey suggests that on the market in the country are still in the trade food products with not enough good quality.
Nitrate and nitrite contamination of vegetables in the Slovenian market
Food Additives & Contaminants: Part B, 2019
Overview of the quality of domestic and imported vegetables in Slovene market was investigated in terms of nitrate and nitrite contamination. In total, 145 samples (rocket, lamb's lettuce, silverbeet, spinach, lettuce, cabbage, radicchio, string beans, carrots, cucumber, potato, cauliflower, pepper and tomato) were bought in supermarkets and market places in Ljubljana in 2017. Values over 1000 mg NO 3ˉk g −1 were found in 30% of randomly selected samples. The highest nitrates (4000-7600 mg kg −1) were determined in rocket, lamb's lettuce, silverbeet, and spinach. They were bought in supermarkets declared as imported samples. Regarding EU regulatory limits, available for rocket, lettuce, and spinach, 17% of the samples exceeded the threshold values. Furthermore, some of them were designated as ecological product (ECO). There are no maximum limits for lamb's lettuce; however, all samples from supermarkets, declared as imported samples, contained very high values of nitrates (>3500 mg NO 3ˉk g −1).
NITRATE IN LEAFY GREEN VEGETABLES AND ESTIMATED INTAKE
Background: Vegetarian diets are rich in vegetables. Green leafy vegetables are foods that contain considerable amounts of nitrate, which can have both positive and negative effects on the human body. Their potential carcinogenicity and toxicity have been proven, particularly after the reduction of nitrate to nitrite itself or just serving as a reactant with amines and/or amides in the formation of N-nitroso compounds -N-nitrosamines and other nitrogen compounds which may have high levels of nitrate. The aim of this study was to determine whether there is a significant difference, considering the location and seasonal sampling period, in the level of nitrate in certain types of green vegetables, all in order to be able to assess their intake, and possible impact on human health, especially knowing that exposure to nitrate can be potentially higher for vegetarian population group. Materials and Methods: For this purpose, the sampling of 200 different leafy green vegetables was conducted, all of which could be found in free sale in the Republic of Croatia. The sampling was conducted during two seasonal periods -the spring and autumn period. In the springtime, lettuce (sem), spinach (pinacho), kale (kale), chard (mangel) and cabbage (brassica) were sampled, and in autumn lettuce, spinach, kale, chard and arugula. Samples were analyzed using high performance liquid chromatography (HPLC) with UV detection.
Food Additives and Contaminants: Part B, 2010
The content of nitrate in leafy vegetables, culinary herbs, and cucumber was determined during the years 2006-2008. All samples of Estonian origin, except white cabbage, were grown under cover. Seasonal differences in nitrate concentrations were observed in lettuce and spinach. Nitrate concentrations in lettuce were 22% and those in spinach were 24% higher in winter crops compared with samples collected in summer. The mean nitrate level was 3023 mg kg -1 for fresh lettuce and 2337 mg kg -1 for spinach. On average, 11.6% of fresh lettuce and spinach samples nitrate concentration exceeded the maximum level specified in European Commission Regulation No. 1881/2006. The mean levels were 999 mg kg -1 for imported iceberg lettuce and 1287 mg kg -1 for frozen spinach, which are below the maximum European Commission limits. Parsley, dill, basil, thyme, and rucola contained high concentrations of nitrate from mean levels of 2134 mg kg -1 for parsley up to 8150 mg kg -1 for rucola. Mean nitrate concentrations ranged from 382 to 1115 mg kg -1 for white cabbage and Chinese cabbage, respectively. The per capita mean daily intake of nitrates related to the consumption of leafy vegetables, culinary herbs, and cucumber for the whole Estonian population was 31.3 mg day -1 , which comprised 14.2% of the acceptable daily intake (ADI).
Nitrate in vegetables: toxicity, content, intake and EC regulation
Journal of the Science of Food and Agriculture, 2006
Nitrate content is an important quality characteristic of vegetables. Vegetable nitrate content is of interest to governments and regulators owing to the possible implications for health and to check that controls on the content are effective. Nitrate itself is relatively non-toxic but its metabolites may produce a number of health effects. Until recently nitrate was perceived as a purely harmful dietary component which causes infantile methaemoglobinaemia, carcinogenesis and possibly even teratogenesis. Recent research studies suggest that nitrate is actually a key part of our bodies' defences against gastroenteritis. In this review are reported: (1) vegetable classification as a function of nitrate accumulation; (2) vegetable contribution to the total dietary exposure of nitrate; (3) European Commission Regulation No. 563/2002 which sets limits for nitrate in lettuce and spinach; (4) the maximum levels set in some countries for beetroot, cabbage, carrot, celery, endive, Lamb's lettuce, potato, radish and rocket; (5) the results of surveys on the nitrate content of vegetables in Italy and other European countries.