Concentration and health risk assessment of nitrates in vegetables from conventional and organic farming

References

• Aires A, Carvalho R, Rosa EAS, and Saavedra MJ. 2013. Effects of agriculture production system on nitrate and nitrite accumulation on baby—leaf salads. Food Sci Nutr 1(1):3–7
   PubMedGoogle Scholar
• ATSDR. 2005. Public Health Assessment Guidance Manual. Agency for Toxic Substances and Disease Registry
   Google Scholar
• Baran A, and Kołton A. 2009. Effect of nitrogen fertilization on the content of microelements in lamb's lettuce (Valerianella Locusta (L.). Adv Agric Sci Prob Issues 541(1):15–22 ( in Polish)
   Google Scholar
• Camargo JA, and Alonso A. 2006. Ecological and toxicological effects of inorganic nitrogen pollution in aquatic ecosystems: A global assessment. Environ Int 32:831–49
   PubMed Web of Science ®Google Scholar
• Chan T. 2011. Vegetable—born nitrate and nitrite and the risk of methaemoglobineamia. Toxicol Lett 200:107–8
   PubMed Web of Science ®Google Scholar
• Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs
   Google Scholar
• De Martin S, and Restani P. 2003. Determination of nitrates by novel ion chromatographic method: Occurrence in leafy vegetables (organic and conventional) and exposure assessment for Italian consumers. Food Anal. Methods 2:212–20
   Google Scholar
• Du S, Zhang Y, and Lin X. 2007. Accumulation of nitrate in vegetables and its possible implications to human health. Agric Sci China 6(10):1246–55
   Google Scholar
• EFSA. 2008. Nitrate in vegetables. Scientific opinion of the Panel on Contaminants in the Food chain (Question No EFSA-Q-2006-071). EFSA J 689:1–79. Available at http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2008.689/full
   Google Scholar
• European Commission. 2006. Health and food. Special Eurobarometer 246, Wave 64.3—TNS Opinion & Social. European Commission, Brussels
   Google Scholar
• Gajewska M, Czajkowska A, and Bartodziejska B. 2009. The content of nitrates (III) and (V) in selected vegetables on detail sale in Łódz region. Environ Protect Nat Resour 40:338–95 ( in Polish)
   Google Scholar
• Gangolli SD, van den Brandt PA, Feron VJ, et al. 1994. Nitrate, nitrite, and N-nitroso compounds. Eur J Pharm–Environ 292(1):1–38
   PubMed Web of Science ®Google Scholar
• Gonzàlez MCM, Martinez-Tome MJ, and Isasa MET. 2010. Nitrate and nitrite content in organically cultivated vegetables. Food Addit Contam 3:19–23
   Google Scholar
• Guadagnin SG, Rath S, and Reyes FGR. 2005. Evaluation of nitrate content in leaf vegetables produced through different agricultural system. Food Addit Contam 22:1203–8
   PubMed Web of Science ®Google Scholar
• Harding AH, Wareham NJ, Bingham SA, et al. 2008. Plasma vitamin C level, fruit and vegetable consumption, and the risk of new-onset type 2 diabetes mellitus: The European prospective investigation of cancer—Norfolk prospective study. Arch Intern Med 168(14):1493–9
   PubMedGoogle Scholar
• Hung HC, Joshipura KJ, Jiang R, et al. 2004. Fruit and vegetable intake and risk of major chronic disease. J Natl Cancer I 96(21):1577–84
   PubMed Web of Science ®Google Scholar
• IRIS. 1991. Nitrate, CASRN 14797-55-8. Integrated Risk Information System (IRIS) U.S. Environmental Protection Agency Chemical Assessment Summary National Centre for Environmental Assessment. Available at https://cfpub.epa.gov/ncea/iris2/chemicalLanding.cfm?substance_nmbr=76
   Google Scholar
• Jasiewicz C, Baran A, and Wieczorek J. 2014. State soil acidification in the Małopolska province. Zeszyty Naukowe Południowo-Wschodniego Oddziału Polskiego Towarzystwa Inżynierii Ekologicznej z siedzibą w Rzeszowie i Polskiego Towarzystwa Gleboznawczego Oddział w Rzeszowie 1(18):2
   Google Scholar
• Lemly AD. 1996. Evaluation of the hazard quotient method for risk assessment of selenium. Ecotox Environ Safe 35:156–62
   PubMed Web of Science ®Google Scholar
• Lima GPP, and Vianello F. 2011. Review in the main difference between organic and conventional plant based foods. Int J Food Sci Technol 46:1–13
   Web of Science ®Google Scholar
• Lima GPP, Lopes TVC, Rossetto MRM, et al. 2009. Nutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatment. Int J Food Sci Technol 44:1118–24
   Web of Science ®Google Scholar
• Mirmiran P, Noori N, Zavareh MB, et al. 2009. Fruit and vegetable consumption and risk factors for cardiovascular disease. Metabolism 58(4):460–8
   PubMed Web of Science ®Google Scholar
• Murawska B, Piekut A, Jachymska J, et al. 2015. Organic and conventional agriculture and the size and quality of crops of chosen cultivated plants. Infrastruct Ecol Rural Areas 3(1):663–75
   Google Scholar
• Regulation of the Minister of the Environment concerning the maximum levels of the chemical and biological contaminants that may be present in food, food ingredients, allowed additional substances, substances aiding in processing or in the food surface (published in Journal of Law 2003, Item 326) (repealed)
   Google Scholar
• Rembiałkowska E. 2007. Quality of plant products from organic agriculture. J Sci Food Agric 87:2757–62
   Web of Science ®Google Scholar
• Rembiałkowska E, Kacprzyk H, and Sokołowska J. 2001. Health quality organic and conventional vegetables from the former Kielce province. Bromatol Chem Toksyk 34(1):49–57 ( in Polish)
   Google Scholar
• Richard AM, Diaz JH, and Kaye AD. 2014. Reexamining the risks of drinking-water nitrates on public health. Ochsner J 14:92–398
   Google Scholar
• Rissanen TH, Voutilainen S, Virtanen JK, et al. 2003. Low intake of fruits, berries and vegetables is associated with excess mortality in men: The Kuopio Ischaemic Heart Disease Risk Factor (KIHD) Study. J Nutr 133(1):199–204
   PubMed Web of Science ®Google Scholar
• Rutkowska G. 2005. Potatoes and carrots with organic and conventional farms. Przemysł Fermentacyjny i Owocowo-Warzywny 49(5):20–1 ( in Polish)
   Google Scholar
• Sadler R, Meatam B, Edokpolo B, et al. 2016. Health risk assessment for exposure to nitrate in drinking water from village wells in Semarang, Indonesia. Environ Pollut 216:738–745. doi:10.1016/j.envpol.2016.06.041
   PubMed Web of Science ®Google Scholar
• Sady W. 2000. The Cultivation of Field Vegetables. Publishing House Plant Press, Krakow ( in Polish)
   Google Scholar
• Sady W, Rożek S, Domagała-Świątkiewicz I, et al. 2008. Effect of nitrogen fertilization on yield, NH4+ and NO3− content of white cabbage. Acta Sci Pol Hortorum Cultus 7(2):41–51
   Web of Science ®Google Scholar
• Santamaria P. 2006. Nitrate in vegetables: Toxicity, content, intake and EC regulation. J Sci Food Agric 86:10–7
   Web of Science ®Google Scholar
• Staniak S. 2014. Characteristic of food produced in organic forming. Polish J Agron 19:25–35 ( in Polish)
   Google Scholar
• Staniek H, and Krejpcio Z. 2013. Evaluation of Cd and Pb content in selected organic and conventional Products. Probl Hig Epidemiol 94(4):857–61 ( in Polish)
   Google Scholar
• Statistical Yearbook of Agriculture 2015, 456 pp, www.stat.gov.pl
   Google Scholar
• Strojewska I. 2015. Consumption of vegetables, fruits and their products in Poland. In: Rynek owoców i warzyw. Biuletyn Informacyjny ARR 3/2015:2–9 ( in Polish)
   Google Scholar
• Traczyk J, and Szponar L. 2000. The content of nitrates (V) and nitrates (III) in food vegetarians rations and those feed on conventional and organic. Brom Chem Toksyk 33(4):335–9 ( in Polish)
   Google Scholar
• Trojanowska M, and Świetlik R. 2012. Heavy metals cadmium, nickel and arsenic environmental inhalation hazard of residents of Polish cities. Environ Med 15(2):33–41 ( in Polish)
   Google Scholar
• USEPA. 2007. Concepts, methods and data sources for cumulative health risk assessment of multiple chemicals, exposures and effects: a resource document, EPA/600/R-06/013F. National Center for Environmental Assessment, Office of Research and Development, Cincinnati
   Google Scholar
• USEPA. 2013. User's guide/technical background document for US EPA Region 9's RSL tables. US Environmental Protection Agency, Washington DC
   Google Scholar
• USEPA. 2016. Regional Screening Level (RSL) Summary Table (TR=1E–6, HQ=1), May 2016. US Environmental Protection Agency, Washington DC
   Google Scholar
• van Venzel A, Sips A, Schothorst R, et al. 2008. The oral bioavailability of nitrate from nitrate—rich vegetables in humans. Toxicol Lett 181:177–81
   PubMed Web of Science ®Google Scholar
• Wojciechowska R. 2004. Selected aspects of the metabolism of nitrate in vegetables with particular emphasis on butterhead lettuce. Zeszyty Naukowe AR w Krakowie, seria Rozprawy ( in Polish)
   Google Scholar
• Wojciechowska R, Smoleń S, Sady W, et al. 2006. Nitrate reduction in carrot leaves in relation to foliar nutrition and different forms of nitrogen fertilizer. Acta Agrophys 7(3):763–74 ( in Polish)
   Google Scholar
• Wojciechowska R, Kołton A, and Rożek S. 2011. The effect of different nitrogen fertilization on some chemical compounds in white cabbage ‘Galaxy F1’ after storage. Annales Universitatis Mariae Curie-Skłodowska w Lublinie XXI(1):23–30 ( in Polish)
   Google Scholar
• World Health Organization. 2008. WHO European Action Plan for Food and Nutrition 2007–2012. WHO, Copenhagen, Denmark
   Google Scholar
• Worthington V. 2001. Nutritional quality of organic versus conventional fruits, vegetables, and grains. J Altern Complex Med 7:161–73
   PubMed Web of Science ®Google Scholar
• Zarzyńska K, and Wroniak J. 2007. Differences in quality of potato tubers rowing in organic system depending on some agronomical factors. J Res Appl Agric Eng 52(4):108–13
   Google Scholar
• Ziarati P. 2012. Assessing the health risk of nitrate content in Vegetables to the general population in Teheran, Iran. Sci Rep 1:241. doi:10.4172/scientificrepotrs.241
   Google Scholar