NITRATOS E NITRITOS
PRESENÇA EM ALIMENTOS E RISCOS DE SUA INGESTÃO
Palavras-chave:
nitratos, nitritos, nitrosaminas, metemoglobinemiaResumo
O artigo aborda a ocorrência natural de nitratos e nitritos em alimentos e o seu uso intencional como conservadores em produtos cárneos curados. São discutidos efeitos adversos à saúde atribuídos à ingestão de nitratos e nitritos, incluindo indução de metemoglobinemia e formação de N-nitrosaminas. São também apresentados dados sobre os níveis de nitratos, nitritos e N-nitrosaminas em alguns alimentos.
Referências
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