Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in cured and processed meats. Vegetables also contain significant amounts of nitrates and nitrites. In fact, most of the nitrate and nitrite consumed comes from natural vegetables and fruits rather than food additives.
Meanwhile, the likelihood of these two ions being converted to potentially carcinogenic nitrosamines is very high, and their cancer risks have been discussed for years. However, in recent years nitrate and nitrite ions have been recognized as essential nutrients that support nitric oxide production and ultimately aid cardiovascular health. Therefore, the role of these two ions in nutrition has now gained a different perspective.
By their chemical structure, nitrates consist of one nitrogen atom and three oxygen atoms, while nitrites consist of one nitrogen atom and two oxygen atoms. Nitrates are relatively inert, meaning they are stable and unlikely to change or cause harm. But bacteria in the mouth or enzymes in the body can convert them to nitrites, which can be harmful.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Quality tests - nitrate and nitrite analysis services are among the numerous tests carried out in this context.
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