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Revista Colombiana de Ciencias Químico - Farmacéuticas
Print version ISSN 0034-7418On-line version ISSN 1909-6356
Abstract
DE ANDRADE JUNIOR, Francisco Patricio et al. Food nitrates and nitrites as possible causes of cancer: A review. Rev. colomb. cienc. quim. farm. [online]. 2021, vol.50, n.1, pp.269-291. Epub Nov 05, 2021. ISSN 0034-7418. https://doi.org/10.15446/rcciquifa.v50n1.95460.
Introduction:
Nitrates and nitrites can be found in meat and dairy products, vegetables, and fruits. The consumption of these preservatives has been associated with the emergence of gastric, colorectal cancer and non-Hodgkin's lymphoma, although studies are still inconclusive.
Methodology:
It is a review of literature of the narrative type, in which there was a recovery of articles published in English and Portuguese, in the databases SciELO, Lilacs, Science Direct and Capes journals. Articles related to nitrates and nitrites in foods were included, as well as articles that correlated the consumption of these preservatives with the appearance of cancers, regardless of the year of publication, although articles published between the years 2009 to 2019 were prioritized.
Results:
Nitrates and nitrites are generally associated with industrialized food products; therefore, it is possible to observe the presence of these salts in a wide variety of foods. The excessive consumption of nitrates and nitrites, whether through water or food, has been associated with a great diversity of diseases, stimulating the development of several studies investigating, including, the correlation between the consumption of these preservatives and the appearance of cancers.
Conclusion:
It is observed that nitrates and nitrites form compounds with a carcinogenic potential, making them interesting to avoid excessive consumption of these preservatives.
Keywords : Preservative; carcinogenesis; nitrate; nitrite.