Although it is a bit different from the usual topic of nitrosamines, I would like to introduce some literature about nitrite in food.
Results
The aggregated database has >150,000 nitrate and nitrite values for 823 foods, being 5+ times their original size. Nitrite content in plant foods is presented for the first time, being ≤12.27 mg/kg of fresh weight. Retention factors of 55.00 (39.59–65.56) % (median (interquartile range)) and 279.53 (179.53–386.89) % are now suggested for boiled and fried plant foods, respectively, with a factor of 1.0 for other cooking methods. Significant seasonal variations in plant nitrate and geographic differences in both plant- and animal-based foods are identified, whereas several leafy vegetables show declining nitrate content over 30 years, and longitudinal changes in nitrate and nitrite in animal foods are minor. An objective language–model-assisted data extraction pipeline was established that accommodates regional differences in nitrate/nitrite data reporting.
Nitr-Navigator website (www.nitr-navigator.com).
Nitrite is consumed at ppm levels from a variety of foods. Excipients may naturally contain less than 1 ppm of nitrite. Once the risk assessment of nitrosamines in pharmaceuticals has settled, what should we regulate next?