Nitrite in spinach and other foodstuffs

Analyses of frozen spinach by the competent German Länder authorities have revealed increased concentrations of nitrite in some samples. The intake of larger concentrations of nitrite through foodstuffs over a longer period of time is problematic. There are reasonable grounds to suspect that nitrite is converted to N-nitroso compounds (e.g. nitrosamines) with naturally occurring amines in the body. Many of these compounds have proven carcinogenic in animal experiments. The Federal Institute for Risk Assessment thus advocates that the human intake of nitrite is reduced as much as possible. The same is true for nitrate, which can be converted to nitrite within the body. The concentrations of nitrite and nitrate in foodstuffs should therefore be reduced as much as possible. BfR names a number of measures that can help reduce concentrations of nitrate and nitrite in vegetables. At the same time, the Institute emphasises that the issue nitrite and nitrate should not lead to reduced vegetable consumption. The benefits of a large dietary portion of vegetables greatly outweigh the potential risk of slightly increased nitrate and nitrite concentrations.DE; de; efsa-focal-point@bfr.bund.d