NITRATOS E NITRITOS
PRESENÇA EM ALIMENTOS E RISCOS DE SUA INGESTÃO
Palabras clave:
nitratos, nitritos, nitrosaminas, metemoglobinemiaResumen
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.
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Derechos de autor 2023 Maria Cecília de Figueiredo TOLEDO, Felix Guilhermo REYES
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
