The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia

Jelena Milešević,Maria Glibetić,Mirjana Gurinović,Ivana Šarac,Vladimir Korićanac,Danijela Vranić,Branka Borović,Milica Zeković,Dragan R Milićević

doi:10.3390/nu14020242

Abstract

This study provides the data on dietary exposure of Serbian children to nitrites and phosphorus from meat products by combining individual consumption data with available analytical data of meat products. A total of 2603 and 1900 commercially available meat products were categorized into seven groups and analysed for nitrite and phosphorous content. The highest mean levels of nitrite content, expressed as NaNO2, were found in finely minced cooked sausages (40.25 ± 20.37 mg/kg), followed by canned meat (34.95 ± 22.12 mg/kg) and coarsely minced cooked sausages (32.85 ± 23.25 mg/kg). The EDI (estimated daily intake) of nitrites from meat products, calculated from a National Food Consumption Survey in 576 children aged 1–9 years, indicated that the Serbian children population exceeded the nitrite ADI (acceptable daily intake) proposed by EFSA (European Food Safety Authority) in 6.4% of children, with a higher proportion in 1–3-year-old participants. The mean phosphorus concentration varied from 2.71 ± 1.05 g/kg to 6.12 ± 1.33 g/kg in liver sausage and pate and smoked meat products, respectively. The EDI of phosphorus from meat products was far below the ADI proposed by EFSA, indicating that the use of phosphorus additives in Serbian meat products is generally in line with legislation.

Highlights

Results of the latest Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) from 2019 have shown that the diet is still one of the most important risk factors for attributable mortality and disability-adjusted life years (DALYs) [1]
This study provides the data on dietary exposure of Serbian children to nitrites and phosphorus from meat products by combining individual consumption data with available analytical data of meat products
The present study has shown that the content of nitrites in meat products in Serbia is within MPL, with only one product exceeding the limit

Summary

Introduction

Results of the latest Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) from 2019 have shown that the diet is still one of the most important risk factors for attributable mortality and disability-adjusted life years (DALYs) [1]. From the technological point of view, the main reason for adding nitrites and/or nitrates in the processing of meat products is to improve the quality (stabilize red meat colour and texture; may contribute to the product flavour characterization) [4,5,6] and durability, due to retardation of the oxidative rancidity [7]; the additions and may contribute to the safety of products by inhibiting the growth and reproduction of bacteria Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, and Bacillus cereus [7,8] They are used in other processed foods, such as cheese and fish, for preservation purposes [9]. Nitrites and nitrates are naturally present in vegetables [10], and they are in water as residues of contamination of ground water and surface water as a result of manuring and fertilisation practices

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