Gıdalarda Nitrat ve Nitrit

İnsan sağlığı üzerine olan olumsuz etkilerinden dolayı nitrat ve nitrit, belirli dozların üzerinde gıdalarda bulunması istenmeyen maddelerdir. Bu maddelerin toksik olmalarının nedeni kansızlığa yol açmaları ve insan vücudunda bulunan sekonder aminlerle tepkimeye girerek kanserojen olan nitrözaminleri oluşturmasıdır. Başta Clostridium cinsine ait patojen bakteriler olmak üzere diğer bazı patojenlerin gelişimini engellemek ve ürüne özgü kür lezzetini oluşturmak üzere nitrat ve nitrit et ürünlerine yasaların izin verdiği oranda katılmaktadır. Sulardaki nitrat ve nitrit su kalitesinin indikatörleridir. Peynirlere de nitrit katılabilmektedir. Yeşil yapraklı sebzeler diyetteki nitratın başlıca kaynağıdır. Sebzelerdeki nitratın varlığı topraktaki azot bileşiklerine bağlıdır. Topraktaki azot seviyesi yüksek olduğunda bu bölgelerde yetiştirilen sebzeler yüksek nitrat içeriğine sahip olmaktadır. Gıdalardaki nitrat ve nitrit seviyesinin artması halk sağlığı açısından önemli bir problem oluşturmaktadır. Bu nedenle bu bileşiklerin gıdalardaki konsantrasyonlarının izlenmesi gerekmektedir. Bu derlemenin amacı gıdaların nitrat ve nitrit içeriğinin önemini vurgulamaktır

Anahtar Kelimeler:

Nitrat, Nitrit, Gıda

Nitrate and Nitrite in Foods

Nitrates and nitrites are undesired food additives because of their adverse effects on human health. Toxicity of these food additives arises from the formation of carcinogenic nitrosamines between nitrite and secondary amines present in human body. Furthermore, consumption of nitrates and nitrites in foods may cause methaemoglobinaemia. Nitrites are added to meat products to inhibit the growth of Clostridium botulinum and to enhance unique flavor of cured meat products. However, food laws strictly restrict the amount of nitrite added to foods. Nitrate and nitrite concentrations in water supplies are good indicators for water quality. Nitrites can also be added to cheese. Green leafy vegetables are the major sources for dietary intake of nitrate. Level of nitrate in vegetables depends on nitrogen in soil. Higher the nitrogen content of soil, higher the nitrate content of vegetables grown in that soil. Increase in the nitrate and nitrite concentrations of foods causes a significant concern for public health. Therefore, nitrate and nitrite contents of foods must be monitored periodically. The aim of this review is to highlight the importance of nitrate and nitrite contents of foods

Keywords:

Nitrate, Nitrite, Food,

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ISSN: 1304-7582
Yayın Aralığı: Yılda 4 Sayı
Başlangıç: 2003
Yayıncı: Sidas Medya Limited Şirketi

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