Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.

Nitrites are metastable anions that are derived from the oxidation of ammonia by agricultural pollution, sewage, decaying protein, and other nitrogen sources. They are a recognized environmental issue due to their role in eutrophication, as well as in surface and groundwater contamination, being toxic to almost all living creatures. Recently, we reported on the high efficiency of two cationic resins (R1 and R2) forming hydrogels (R1HG and R2HG) by dispersion in water in removing anionic dyes from water by electrostatic binding. Here, aiming at developing adsorbent materials for nitrite remediation, R1, R2, R1HG, and R2HG were first tested in adsorption experiments in batches monitored by UV-Vis methods, using the Griess reagent system (GRS) in order to assess their removal efficiency by contact over time. Particularly, samples of water appositely contaminated with nitrites were analyzed by UV-Vis before and during treatment with the hydrogels. The initial concentration of nitrites was quantified (118 mg/L). Then, the removal of nitrites over time, the removal efficiency of R1HG (89.2%) and of R2HG (89.6%), their maximum adsorption (21.0 mg/g and 23.5 mg/g), as well as the adsorption kinetics and mechanisms were evaluated. Additionally, R1HG- and R2HG-based columns (h = 8-10 cm, ØE = 2 cm) mimicking mini-scale decontamination systems by filtration were used to rapidly filter samples of water polluted with nitrite that were under pressure. R1HG and R2GH were capable of totally removing nitrites (99.5% and 100%) from volumes of nitrite solutions that were 118 mg/L that is 10 times the volumes of resins used. Additionally, when extending filtration to increasing volumes of the same nitrite solution up to 60 times the volume of resins used, the removal efficiently of R1HG decreased, and that of R2HG remained stable at over 89%. Interestingly, both the worn-out hydrogels were regenerable by 1% HCl washing, without a significant reduction in their original efficiency. There is a lack of studies in the literature reporting on novel methods to remove nitrite from water. R1HG and especially R2HG represent low-cost, up-scalable, and regenerable column-packing materials with promise for applications in the treatment of drinking water contaminated by nitrites.

The potential associations between dietary consumption of nitrates, nitrites, and nitrosamines and gastric cancer risk have been investigated by several studies, but yielded inconclusive results. We conducted a meta-analysis to provide a quantitative assessment of their relationships. Relevant articles were identified by a systematic literature searching of PubMed and Embase databases prior to August 2015. Random-effects models were employed to pool the relative risks. A total of 22 articles consisting of 49 studies-19 studies for nitrates, 19 studies for nitrites, and 11 studies for N-nitrosodimethylamine (NDMA)-were included. The summary relative risk of stomach cancer for the highest categories, compared with the lowest, was 0.80 (95% confidence interval (CI), 0.69-0.93) for dietary nitrates intake, 1.31 (95% CI, 1.13-1.52) for nitrites, and 1.34 (95% CI, 1.02-1.76) for NDMA (p for heterogeneity was 0.015, 0.013 and <0.001, respectively). The study type was found as the main source of heterogeneity for nitrates and nitrites. The heterogeneity for NDMA could not be eliminated completely through stratified analysis. Although significant associations were all observed in case-control studies, the cohort studies still showed a slight trend. The dose-response analysis indicated similar results as well. High nitrates intake was associated with a weak but statistically significant reduced risk of gastric cancer. Whereas increased consumption of nitrites and NDMA seemed to be risk factors for cancer. Due to the lack of uniformity for exposure assessment across studies, further prospective researches are warranted to verify these findings.

Nitric oxide (NO) has been implicated in the mediation of the neuronal excitotoxic cascade. In order to estimate brain NO production, cerebrospinal fluid (CSF) levels of NO metabolites, nitrates and nitrites (NN(x)) were measured in 31 children with west syndrome (WS) and in 12 controls. There was no age-related change in the NN(x) levels during the first year of life. The mean of the NN(x) levels was significantly higher in patients with WS than in controls (8.43 vs. 5.27 microM; P=0.01). Analysis of the etiological subgroups showed that the patients with a symptomatic etiology of WS had significantly higher NN(x) levels than controls (P<0.005) or than the patients with a cryptogenic etiology. The cryptogenic cases, in turn, did not differ from the controls (P=0.48). Levels of NN(x) were also significantly higher in children with focal brain abnormalities (infarction, atrophy or previous infection) than in those with other abnormalities or with normal neuroradiological findings (P<0.005). No correlation was found between the NN(x) levels and the duration of the symptoms, while paired samples obtained from eight children with WS showed that the NN(x) levels rose significantly (P=0.02) within the first 40 days of symptoms. The levels of NN(x) did not correlate with the CSF levels of neuronal growth factor or with the later decline in mental performance. This study demonstrates that the production of NO can be measured in human epileptic conditions and supports the idea gained from experimental studies that NO is involved in the pathophysiology of epilepsy. However, normal levels of NN(x) in patients with cryptogenic infantile spasms suggest that an increase in NO production be due to the concomitant neuronal damage rather than seizure activity per se. The findings suggest that there are no age-related changes in the NN(x) levels during the first year of life, and that children with symptomatic WS have elevated levels of NN(x), which rise during the first 40 days of symptoms. Although the NN(x) levels cannot be used to estimate the duration of symptoms or to predict the prognosis of mental development, they may support the differentiation of symptomatic from cryptogenic etiologies of WS.

Background Nitrates and nitrites are used as food additives in processed meats. They are also commonly ingested from water and several foods. Several short-term clinical studies suggested beneficial effects of dietary nitrates on blood pressure, while deleterious effects on oxidative damage have been suggested in some experimental studies. However, there is a lack of evidence from longitudinal epidemiological studies linking foods and water-originated and additives-originated nitrites and nitrates, separately, to hypertension and cardiovascular diseases risk. We aimed to study these associations in a large population-based cohort. Methods and Results Overall, 106 288 adults from the French NutriNet-Santé cohort (2009-2022) were included. Associations between nitrites and nitrates intakes and hypertension and cardiovascular disease risks were assessed using multi-adjusted Cox proportional hazard models. During follow-up, 3810 incident cases of hypertension and 2075 cases of cardiovascular diseases were ascertained. Participants with higher intakes of additives-originated nitrites (sodium nitrite in particular [European code e250]) had a higher hypertension risk compared with nonconsumers (hazard ratio, 1.19 [95% CI, 1.08-1.32], P=0.001, and 1.19 [95% CI, 1.08-1.32], P=0.002), respectively. No association was detected between foods and water-originated nitrites, or nitrates with hypertension risk (all P values >0.3). We found no association between nitrites or nitrates and risks of cardiovascular diseases (all P values >0.2). Conclusions These results do not support a protective role of nitrites or nitrates in cardiovascular health. Instead, they suggest a positive association between nitrites from food additives and hypertension risk, which needs confirmation in other large-scale studies. These findings provide new evidence in the context of current discussions about updating regulations on the use of nitrites as food additives.

Diet during pregnancy is one of the most important nutritional challenges associated with some risks for the mother and the fetus. For the first time, the study aims to estimate long-term (2018-2022) exposure to nitrate and phosphates in Serbian pregnant women, based on individual consumption data and accurate values measured in frequently consumed meat products. For this purpose, seven types of meat products, consisting of 3047 and 1943 samples, were collected from retail markets across Serbia, to analyze nitrites and phosphorus content, respectively. These data were combined with meat product consumption data from the Serbian National Food Consumption Survey to assess dietary intake of nitrites and phosphate. The results were compared with the acceptable daily intake (ADI) proposed by the European Food Safety Authority. The average dietary exposure (EDI) to phosphorus ranged from 0.733 mg/kg bw/day (liver sausage and pate) to 2.441 mg/kg bw/day (finely minced cooked sausages). Considering nitrite intake, the major sources were bacon (0.030 mg/kg bw/day) and coarsely minced cooked sausages (0.0189 mg/kg bw/day). In our study, average nitrite and phosphorus exposure in the Serbian pregnant women population are far below the EFSA recommendations (ADI 0.07 mg/kg bw/day and 40 mg/kg bw/day, respectively).

C-peptide is a product of pro-insulin cleavage. Numerous studies have demonstrated that C-peptide, although not influencing blood glucose control, may play a role in preventing and potentially reversing some of the chronic complications of type 1 diabetes. The aim of this paper was to present a novel function of C-peptide, focusing on its role in nitric oxide (NO) generation.

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO2) alone (CON), without either NaNO2 or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO2 and 0.5% PP (SP1), and 0.011% NaNO2 and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO2 with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO2 could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

Tea polyphenol (TP), apple polyphenol (AP), and cinnamon polyphenol (CP) are all enriched with antioxidant components, present enormous potential as natural antioxidants in meat products. The objective of this study was to evaluate the physicochemical properties, residual nitrites, and formation of N-nitrosamine (NA) in dry-fried bacons with three aforementioned plant polyphenols and ascorbic acid (AA). The results show that both plant polyphenols and AA significantly reduced pH, lipid oxidation and residual nitrite content when compared to the control (P < 0.05). Only AP exhibited a protective effect against protein oxidation-induced damage in bacon, and N-nitroso-methyl phenylamine (NMPhA) contents were significantly affected by plant polyphenols (P < 0.05). Bacon containing 300 mg/kg AP produced less thiobarbituric acid reactive substance (TBARS) (0.59 MDA/kg), carbonyl contents (2.30 nmol/mg protein) and NMPhA formation (1.211 ng/kg). In conclusion, plant polyphenols, particularly AP, have the potential to be used as natural antioxidants for reducing oxidation and nitrite application level while also improving the safety of bacon.

The effects of different nitrite levels (50, 100, and 150 mg/kg meat) and dry-frying temperatures (100, 150, 200 and 250 °C) on the moisture movement, colour, sensory variables and residual nitrite and N-nitrosamine levels in smoked bacon were investigated. Increasing the dry-frying temperatures significantly increased the cooking loss and decreased the moisture content (P < 0.05). The bacon L*-values showed an increasing trend at first and then decreased, with the highest value of the bacon with 150 mg/kg nitrite was obtained at 100 °C and 150 °C. In addition, a*-values were significantly affected by the nitrite level and dry-frying temperature (P < 0.05), with the highest value of the bacon samples with 100 and 150 mg/kg nitrite observed at 250 °C. The residual nitrite content level initially increased (from unheated control to 150 °C) and then decreased (from 150 to 250 °C) sharply with increasing dry-frying temperatures in the bacon samples with the same sodium nitrite levels. N-methyl-N-nitrosoaniline (NMPhA) and N-nitrosomorpholine (NMOR) were measured in a number of smoked bacon samples, and a significant positive correlation (R2 = 0.772) was found for N-nitrosamines (NA) contents and nitrite levels (P < 0.05). The maximum levels of NMPhA and NMOR were detected when the bacon with 150 mg/kg sodium nitrite was pan-fried at 200 °C and 150 °C, respectively.

Nitrites and nitrates occur naturally in water and soil and are commonly ingested from drinking water and dietary sources. They are also used as food additives, mainly in processed meats, to increase shelf life and to avoid bacterial growth. Experimental studies suggested both benefits and harmful effects of nitrites and nitrates exposure on type 2 diabetes (T2D) onset, but epidemiological and clinical data are lacking. We aimed to study these associations in a large population-based prospective cohort study, distinguishing foods and water-originated nitrites/nitrates from those from food additives.

Whilst advances in reperfusion therapies have reduced early mortality from acute myocardial infarction, heart failure remains a common complication, and may develop very early or long after the acute event. Reperfusion itself leads to further tissue damage, a process described as ischaemia-reperfusion-injury (IRI), which contributes up to 50% of the final infarct size. In experimental models nitrite administration potently protects against IRI in several organs, including the heart. In the current study we investigate whether intravenous sodium nitrite administration immediately prior to percutaneous coronary intervention (PCI) in patients with acute ST segment elevation myocardial infarction will reduce myocardial infarct size. This is a phase II, randomised, placebo-controlled, double-blinded and multicentre trial.

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing "anti-nitrite feeling" has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative "clean label" salamis without negatively affecting their nutritional value.

The aim of this study was to investigate the relation between residual α- and β-punicalagin in Punica granatum L.; PPE and rosmarinic acid, carnosol, and carnosic acid in Salvia eremophila (SE) with residual nitrites, biogenic amines (cadaverine, putrescine, and histamine), N-nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, and color values in extract-treated sausage over 14 days of storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels of the residual nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), and biogenic amine (histamine, 1.8 mg/kg; cadaverine, 3.7 mg/kg; and putrescine, 4.3 mg/kg) due to retarded degradation rate of 285.84-216.44 mg/kg; rosmarinic acid, 41.62-33.16 mg/kg; carnosol, and 88.70-76.73 mg/kg; carnosic acid over storage time. The first-order kinetic model fitted well for the degradation of rosmarinic acid and carnosol acid in SSN sample. TBA value remained below the threshold limit (0.32 mg kg-1) through 14 days for SSN. Second-order and zero-order reaction models had the best agreement with sausages' PV and TBA values, respectively. After 2 weeks of storage, E. coli and Cl. perfringens counts in the SN120 (sausage containing 120 ppm nitrite) and SSN were significantly lower than the other samples (p < .05), with the values 2.1 and 1.5 log cfu/g for SN120 and 2.2 and 1.6 log cfu/g for SSN formulation. Conversely, oxidation indices, residual nitrites, NDMA, and biogenic amine increased in sausage samples containing PPE extracts (SPN) owing to total degradation of α- and β-punicalagin during storage. The results indicated that SE can be used as potential co-preservative by reducing the levels of required nitrite in food industry.

Arginase and nitric oxide synthase (NOS) share a common substrate, l-arginine, and have opposing effects on vascular remodeling. Arginase is the first step in polyamine and proline synthesis necessary for cellular proliferation, while NO produced from NOS promotes apoptosis. Previously, we identified a single nucleotide polymorphism (SNP) in the arginase-1 (ARG1) gene, rs2781666 (T-allele) that was associated with a decreased risk for developing pulmonary hypertension (PH) in a cohort of infants with bronchopulmonary dysplasia (BPD). In this study, we utilized lymphocytes from neonates (the only readily available cells from these patients expressing the two genotypes of interest) with either the rs2781666 SNP (TT) or wild type (GG) to test the hypothesis that the protection of the ARG1 SNP against the development of PH in BPD would involve augmented NO production leading to more apoptosis. Lymphocytes were stimulated with IL-4, IL-13, and phorbol myristate acetate (PMA). We found that TT lymphocytes had similar levels of arginase I and arginase II expression, but there was a tendency for lower urea production (a surrogate marker of arginase activity), than in the GG lymphocytes. The TT lymphocytes also had significantly greater NO production than did GG lymphocytes despite no differences in iNOS expression between genotypes. Furthermore, the TT lymphocytes had lower numbers of viable cells, and higher levels of cleaved caspase-3 than did GG lymphocytes. Inhibiting NOS activity using Nω-Nitro-l-arginine methyl ester hydrochloride (l-NAME) significantly decreased cleaved caspase-3 levels in the TT lymphocytes. These data demonstrate that the TT genotype results in greater levels of NO production leading to more apoptosis, which is consistent with the concept that BPD patients with the TT genotype are protected against the development of PH by producing greater basal levels of endogenous NO.

Current understanding of sodium (Na+) handling is based on studies done primarily in males. Contrary to the gradual increase in high salt (HS) induced natriuresis over 3-5 days in males, female Sprague Dawley (SD) rats have a robust natriuresis after 1 day of HS. Renal endothelin-1 (ET-1) signaling, through ET receptor A and B, is an important natriuretic pathway and was implicated in our previous dietary salt acclimation studies, however, the contribution of ET receptors to sex-differences in acclimation to dietary Na+ challenges has yet to be clarified. We hypothesized that ET receptors mediate the augmented natriuretic capacity of female rats in response to a HS diet.

Comprehensive studies of the impact of hydropower on coastal environments are rare. This study examines the impact of commissioning the hydropower plants of the Romaine complex on the freshwater discharge of the Rivière Romaine near its estuary and on the Chenal de Mingan ecosystem in the summers of 2015, 2017 and 2019. Continuous temperature, salinity and chlorophyll a data were obtained from two instrumented buoys, and nutrients as well as the phytoplankton and zooplankton communities were sampled five times a year at 11 stations. The results demonstrate the major influence of offshore waters on temperature and salinity in the study area, and the decreasing influence of the Rivière Romaine with distance from its mouth. Nutrient concentrations in the estuary did not covary with river discharge or with nutrient concentrations in the river. Importantly, impoundment of the reservoirs of the complex had no measurable effect on nutrient stoichiometry in the Chenal de Mingan. Overall, the chlorophyll a concentrations ranged from 0.1 to 7.6 µg L-1 in the channel, the community was dominated by diatoms, and phytoplankton growth was either nitrate limited or under predation pressure. The zooplankton community has been composed of the same groups of species and has been dominated by cyclopoids and calanoids since 2015. Our study underlines the importance of including regional meteorological trends in the analysis to avoid biased conclusions on the impact of hydropower projects. The study concluded that modulation of the Rivière Romaine discharge and related changes in water quality did not lead to measurable change in plankton production in the Chenal de Mingan.

The phase angle is a versatile measurement to assess body composition, frailty and prognosis in patients with chronic diseases. In cirrhosis, patients often present alterations in body composition that are related to adverse outcomes. The phase angle could be useful to evaluate prognosis in these patients, but data are scarce. The aim was to analyse the prognostic value of the phase angle to predict clinically relevant events such as hospitalisation, falls, and mortality in patients with cirrhosis. Outpatients with cirrhosis were consecutively included and the phase angle was determined by electrical bioimpedance. Patients were prospectively followed to determine the incidence of hospitalisations, falls, and mortality. One hundred patients were included. Patients with phase angle ≤ 4.6° (n = 31) showed a higher probability of hospitalisation (35% vs 11%, p = 0.003), falls (41% vs 11%, p = 0.001) and mortality (26% vs 3%, p = 0.001) at 2-year follow-up than patients with PA > 4.6° (n = 69). In the multivariable analysis, the phase angle and MELD-Na were independent predictive factors of hospitalisation and mortality. Phase angle was the only predictive factor for falls. In conclusion, the phase angle showed to be a predictive marker for hospitalisation, falls, and mortality in outpatients with cirrhosis.

The aim of this research was to optimize the separation and quantitative determination of nitrites and nitrates in human saliva. HPLC with UV absorption (HPLC/DAD) using a phosphatidylcholine column (IAM.PC.DD2 Regis HPLC) was applied in this assay. Nitrates were detected directly by their absorbance at 210 nm, whereas nitrites were detected after oxidation to nitrates by potassium permanganate at acidic conditions. The kinetics of the permanganate-nitrite reaction was measured chromatographically. The calibration graph for nitrates was linear in the range of 0.5-35 µg mL-1 with a correlation coefficient of 0.9999. The limit of detection was 4.56 ng mL-1. The calibration graph for nitrites (after oxidation to nitrates) was linear in the range of 0.5-15 µg mL-1 with a correlation coefficient of 0.9972. The limit of detection was 4.21 ng mL-1. The nitrate concentrations in the saliva samples were found in the range of 8.98-18.52 μg mL-1, whereas nitrite was in the range of 3.50-5.34 μg mL-1.

The n-butanolic extract, from an Iranian specimen of Nepeta asterotricha Rech. f. (NABE), displayed anti-inflammatory effects on lipopolysaccharide (LPS)-stimulated J774A.1 macrophages, which reduced nitrites and cytokines production. Bioassay guided fractionation of the extract led to the isolation of four iridoid glycosides, including a new one known as nepetamoside (1), one hexenyl-diglycoside, and some polyphenol and flavonoid components. None of the isolated iridoid components displayed significant effects on nitrites formation in an in vitro LPS-induced model of inflammation, thus suggesting that the plant anti-inflammatory effect is probably due to a synergistic action among its constituents.