Quantitative probabilistic assessment of nitrite from cooked meat products in Shandong population in China.

Nitrite is widely used as a food additive in cooked meat products. This study evaluated the health impact of nitrite exposure from cooked meats among the Shandong population, China. A total of 1648 food samples were analyzed for nitrite concentrations via ion chromatography. Dietary data were retrieved from the 2015 Shandong Provincial Resident Health Status Survey, which employed a multi-stage stratified random sampling method. For residents aged 3 and over, food intake and body weight (bw) were recorded using a food frequency questionnaire (FFQ). Monte Carlo simulations estimated nitrite intake distributions across age groups, while Bootstrap sampling quantified uncertainties. Western-style ham had the highest median nitrite concentration (5.23 mg/kg). The median intake of nitrite from cooked meat products in Shandong population was 1.38 μg/kg bw/d, accounting for 1.97% of the Acceptable Daily Intake (ADI = 70 μg/kg bw/d). The 95th percentile (P95) intake was 20.69 μg/kg bw/d, and the highest P95 exposure observed in the 3-6 years age group, were both below the ADI. Stewed meat in seasoning was the primary source, contributing 34.53% to total intake. In conclusion, nitrite intake from cooked meat products was well below the ADI, indicating a low health risk for the Shandong population.