Nitrates and Nitrites in Vegetables and the Health Risk

The research investigates nitrate and nitrite concentrations in vegetables sold at agri-food markets in Craiova, Dolj County. Vegetable samples were purchased from markets and sourced from the primary agricultural regions of Dolj County, ensuring a representative selection. A total of 300 samples were collected, with 20 samples taken from each of 15 vegetable species at commercial maturity. This research also aimed to estimate the contribution of each type of vegetable to the intake of nitrates/nitrites ingested through consumption, as well as to carry out an assessment of the risk to human health associated with the consumption of these vegetables. Our analysis showed that only three vegetables (tomatoes, eggplants, and bell peppers) exceeded the maximum permissible nitrate levels (MPL). The MPL for nitrite content was exceeded in several vegetables, including eggplant, green bean, lettuce, cabbage, dill, spinach, and lovage. For nitrates, the Hazard Risk Index (HRI) was consistently below 1 across all samples, with the sole exception of children's consumption scenario. The HRI for nitrite was also below 1 for all samples, suggesting an absence of exposure risk. The findings from this study suggest that the consumption of vegetable products poses an insignificant risk in terms of nitrate and nitrite intake.