title: Assessment of dietary exposure of nitrate and nitrite in France.
abstract: The aim of this study was to assess the dietary exposure of nitrate and nitrite in France. A total of 13, 657 concentration levels of nitrate and nitrite measured in food, representing 138 and 109 food items, respectively, and coming from French monitoring programmes between 2000 and 2006, were used. Depending on the non-detected and non-quantified analysis treatment, lower and upper concentration mean estimates were calculated for each food item. These were combined with consumption data derived from 1474 adults and 1018 children from the French national individual consumption survey (INCA1), conducted in 1999 and based on a 7-day food record diary. A total of 18% of spinaches, 6% of salads, 10% of cheeses, 8% of meat products and 6% of industrial meat products exceeded the European nitrate maximum level or maximum residual level. A total of 0.4% of industrial meat products and 0.2% of meat products exceeded their European nitrite maximum level or maximum residual level. Nitrate dietary exposure averaged 40% of the acceptable daily intake (ADI; 3.7 mg kg(-1) body weight day(-1)) for adults and 51 - 54% of the ADI for children with the major contributors being, for adults and children, respectively, vegetables (24 and 27% of ADI), potatoes (5 and 11% of ADI), and water (5 and 5% of ADI). The individual nitrate dietary intake of 1.4% (confidence interval (CI(95th)) [0.8; 2.0]) to 1.5% (CI(95th) [0.9; 2.1]) of adults and 7.9% (CI(95th) [6.2; 9.6]) to 8.4% (CI(95th) [6.7; 10.1]) of children were higher than the ADI. Nitrite dietary exposure averaged 33-67% of the ADI (0.06 mg kg(-1) body weight day(-1)) for adults and 67-133% of the ADI for children, with contributions of additive food vectors at 33% of ADI for adults and 50-67% of ADI for children. The individual nitrite dietary intake of 0.7% (CI(95th) [0.3; 1.1]) to 16.4% (CI(95th) [14.5; 18.3]) of adults and 10.5% (CI(95th) [8.6; 12.4]) to 66.2% (CI(95th) [63.3; 69.1]) of children were higher than the ADI.
authors.affiliation: Risk Assessment Scientific Support Office, French Food Safety Agency, Maisons-alfort, France. c.menard@afssa.fr
authors.forename: C
authors.initials: C
authors.lastname: Menard
authors.forename: F
authors.initials: F
authors.lastname: Heraud
authors.forename: J-L
authors.initials: JL
authors.lastname: Volatier
authors.forename: J-C
authors.initials: JC
authors.lastname: Leblanc
mesh_terms: D000293:Adolescent; D000328:Adult; D001835:Body Weight; D002611:Cheese / Q000032:analysis; D002648:Child; D002675:Child, Preschool; D004032:Diet; D015930:Diet Records; D004034:Diet Surveys; D005503:Food Additives / Q000032:analysis; D005602:France; D006801:Humans; D008452:Maximum Allowable Concentration; D008461:Meat Products / Q000032:analysis; D009566:Nitrates / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D018570:Risk Assessment / Q000379:methods; D014675:Vegetables
chemical_list: D005503:Food Additives; D009566:Nitrates; D009573:Nitrites