Estimated dietary intake of nitrate and nitrite from meat consumed in Fiji

Abstract

To assess the risk posed by meat consumption to the Fiji and Pacific populace, the present study reports nitrate and nitrite in meat. Twelve commercially available meat products, with a total of 210 fresh and processed meat samples, were analysed for nitrate and nitrite by an optimised RP-HPLC technique with isocratic elution using n-octylamine in 20.0% methanol at pH 6.60. The nitrate content in the meat samples ranged from 0.00 to 124 mg kg1 whereas the nitrite ranged from 0.00 to 164 mg kg1. The study shows that the nitrate and nitrite contents of meat samples in Fiji were below the maximum level proposed by European Union legislation but above the limit set by Food Standards Australia and New Zealand (FSANZ). The estimated dietary intake of nitrate and nitrite was calculated from a 24-h diet recall study as well as from Fiji's food balance sheets. (c) 2018 Elsevier Ltd