FDNS 4600 Lecture 37Outline of Past Lecture I. Use of MSGII. Is MSG a Food AllergenIII. Children, Pregnancy, and LactationIV. Chinese Restaurant SyndromeV. MSG Challenge StudyOutline of Current LectureI. Differences in Nitrates, nitrites, nitric oxide, and nitrosaminesII. NitratesIII. NitritesIV. NitrosaminesV. 2015 Dietary Guidelines Advisory CommitteeCurrent LectureI. Differences in Nitrates, nitrites, nitric oxide, and nitrosaminesa. Nitratesi. Turn into Nitratesii. Naturally found in plant sourcesiii. No3 -b. Nitrites i. Main food additive used in cured meat, poultry, fishii. It is also formed in the body1. Might inhibit some bacteriaiii. No2 -c. Nitric Oxidei. When nitric oxide is increasing in the body, it increases nitric oxide bioactivity/bioavailabilityii. It may increase cardiovascular healthd. Nitrosaminesi. Most come form non-dietary sourcesII. Nitratesa. Used as a fertilizer and it can get into our drinking water from agriculture runoff.b. It is mostly excreted from the body but some is converted to nitrate.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.c. It is usually regulated as “dangerous”d. Potential risksi. Methamoglobinaemia1. Occurs in infants exposed to too much nitrate2. Most common in well waterii. Carcinogenesis1. Happens in the process of conversions, but the most common source of nitrate is vegetables, which protect against cancer.e. Potential Benefitsi. Decreases platelet aggregationii. Is a defense against bacteria when converted to nitriteiii. Cardiovascular1. Fruits and vegetables help improve health2. Gastroprotectivea. Enhanced gastric emptyingb. Defense against bacteriaIII. Nitritesa. Nitrite Food Additivei. Chemical reaction with hemoglobin in food to produce a pink colorii. Cured foods: Bacon, fermented sausage, hot dogs, bologna, salami, corned beef, ham, other smoked or cured meat, fish, and poultryiii. Very easy to see if nitrites have been added- labelingb. Regulatory Status and Labelingi. Prior-sanctioned (pre-1958)1. Cured meet and poultry (USDA)ii. Regulated as a food additive 1. FDA pre-market approvaliii. Ingredient must be on label IV. Nitrosaminesa. Most come form non-dietary sourcesb. Blocked by Vitamins C and Ec. May be the cancer-related chemicals in processed, broiled, and/or char-broiled meatsd. High in beeri. Fixed quickly!ii. Dark or smoky beers highest levelsiii. German Lager Rauchbier and the highest amount per literV. Studies on Nitrates, Nitrites, and Nitrosaminesa. Mean Intakei. Women of childbearing ageii. Asian/Pacific Islanders have the highest Nitrates1. There diet are high in vegetables and fruitiii. Hispanics have the highest nitrites1. Have higher cured meat intakesiv. White women had the highest nitrosamines1. Highest food sources is grilled and fried productsb. Sources (%)i. Nitrates1. Vegetables- 61%ii. Nitrites1. Meat- 44%iii. Nitrosamines1. Meat- 61%2. Dairy- 49% c. Safety Concernsi. Hard to do studies because the forms change over the years.ii. Different definitions VI. 2015 Dietary Guidelines Advisory Committeea. Issues with being able to put the sustainable practices into
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