Uso de nitratos e nitritos em alimentos e seu impacto na saúde
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Data
2023-02-10
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Universidade Federal de Goiás
Resumo
The substitution of natural foods for processed foods caused by the need to preserve and
improve aroma and flavor leads to the ingestion of different types of additives, and some of
them can cause great harm to our health. The objective of this work was to investigate the
main health consequences of the ingestion of food additives, specifically nitrates and
nitrites. This study was carried out through a bibliographical research with a descriptive
aspect. Nitrate is one of the main sources of nitrite, which is responsible for preserving food, especially meat products. However, in excessive amounts, these additives tend to
produce n-nitroso compounds that are considered harmful. Nitrite and nitrate additives are
not strictly controlled in Brazil, and it is precisely for this reason that these additives are
used indiscriminately and without the necessary precautions. As a direct alternative to the
use of nitrites and nitrates, there is natural or organic curing, which refers to the use of
plant extracts such as celery, cabbage, kale, lettuce, spinach and chard, naturally rich in
nitrates, in the preparation of cured meat products . Thus concluding that there are several
natural alternatives that can replace nitrate and nitrite, without this having any negative
interference in food preservation.
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Alimentação, Câncer, Aditivo, Nitrosamina, Extrato, Orgânico, Food, Cancer, Additive, Nitrosamine, Extract, Organic
Citação
SOARES, Ana Cláudia da Silva. Uso de nitratos e nitritos em alimentos e seu impacto na saúde. 2023. 25 f. Trabalho de Conclusão de Curso (Bacharelado em Farmácia) - Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, 2023.