Resumen de Estudio del contenido en nitritos, nitratos y ácido ascórbico en distintos grupos de alimentos
E. Ruiz, I. Santillana López, M. Ramos
The nitrite, nitrate and ascorbic acid content of 343 animal and vegetable food samples of the Spanish market were determined. The results confirm that vegetable (lettuce and potatoe) and animal food (jam) samples provide the most important source in the nitrate intake, whereas the highest concentrations of ascorbic acid were found in potatoes and cooked jam. As ascorbic acid is capable of inhibiting endogenous nitrosamine formation resulting from nitrate intake, the neccesity of establishing a dietary balance between nitrate, nitrite and ascorbic acid is discussed.
