Quantitative risk assessment on dietary exposure of children and adults to nitrate and nitrite

Nitrate is a natural component of many plants and tap water. A part of the ingested nitrate is transformed into nitrite in the body. Nitrate and nitrite are also used as food additives to prevent growth of dangerous microbes. On the other hand, high exposure to these compounds can cause health damage. This probabilistic risk assessment is based on monitoring and research project samples analysed during the years 2004 – 2012 as well as on literature. The National Institute for Health and Welfare supplied the Findiet 2007 and DIPP food study consumption data for adults and children. Nitrate exposure from food additives is low. Dietary nitrate exposure mainly comes from natural sources, i.e., vegetables, fruit and water. Processing of vegetables and good agricultural practices decrease the intake. High consumers of vegetables with high nitrate content may exceed the acceptable daily intake (ADI) of nitrate. Nitrite exposure from foods and tap water may exceed the ADI for approximately 14% of Finnish 3-year-olds and for 11% of 6-yearolds. The main source of exposure is sausages. If the nitrite content of processed meat were decreased from current levels, the demands on hygiene and temperature control would need to be tightened.FI; fi; efsafocalpoint@evira.f