Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Studies on the Regulation for Use, Metabolism, Intake, and Safety of Sodium Nitrite in Meat Products

육가공품에 사용되는 아질산염의 사용기준, 대사, 섭취량과 안전성에 대한 조사 연구

  • Lee Keun-Taik (Department of Food Science, Kangnung National University) ;
  • Kang Jong-Ok (Department of Animal Resource & Sciences, Dankook University) ;
  • Kim Cheon-Jei (College of Animal Husbandry, Konkuk University) ;
  • Lee Mooha (School of Agricultural Biotechnology, Seoul National University) ;
  • Lee Sung Ki (Department of Food Science and Technology in Animal Resources, Kangwon National University) ;
  • Lee Joo-Yeon (Department of Food Standard, Korea Food And Drug Administration) ;
  • Lee Ju-Woon (Department of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Cho Soo-Hyun (National Livestock Research Institute, RDA) ;
  • Joo Seon-Tea (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Chin Koo B. (Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Choi Sung-Hee (Department of Food Science, Sunmoon University)
  • 이근택 (강릉대학교 식품과학과) ;
  • 강종옥 (단국대학교 동물자원과학과) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 이무하 (서울대학교 동물자원학과) ;
  • 이성기 (강원대학교 축산식품과학과) ;
  • 이주연 (식품의약품안전청 식품규격과) ;
  • 이주운 (원자력연구소 방사선이용연구부) ;
  • 조수현 (축산연구소 축산물이용과) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 진구복 (전남대학교 동물자원학부) ;
  • 최성희 (선문대학교 식품과학과)
  • Published : 2005.03.01
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Abstract

During the 1970s, concern arose that cured meats contained high levels of residual nitrite and preformed nitrosamines. Therefore, the search for alternatives and alternative approaches to the use of nitrite have been still continued, however no complete alternative for nitrite has yet been identified. Recently, it was publicized in Korea that nitrite-containing meat products would be detrimental to health, about which consumers have been seriously concerned. Therefore, this study was carried out to inform the consumer of the safety status of nitrite and thereby to lead proper consumption of meat products. For assessing the safety of nitrite, data regarding the regulation for use, metabolism in human body, and dietary intake amounts of nitrite were collected and analyzed. The mean intake level of nitrite for Korean per capita was recently reported to be not more than 1% of ADI set by JECFA. On the contrary, a calculation indicated that the daily nitrite intake per capita from saliva by ingestion of vegetables in Korea would be about 300-fold higher than that from cured meats. In consideration of the low consumption amount of meat products per capita of Korean, that is, at least one fifth, compared to European and American, there is no particular reason to concern about the impairment of health by nitrite intake from meat products for Korean. However, any effort for the reduction of residual nitrite content in cured meats should be given with an idea to minimize the intake of nitrite even from the minor source.

Keywords

References

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