Study title and author:
Vegetable-borne nitrate and nitrite and the risk of methaemoglobinaemia.
Division of Clinical Pharmacology, Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong. email@example.com
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21075182
Chan found that:
(a) Infants under 3 months old are particularly susceptible to methaemoglobinaemia.
(b) Older infants and children are also at risk.
(c) Adults are not thought to be at risk of vegetable-borne nitrate or nitrite induced methaemoglobinaemia. This view should now change if the high nitrate levels in some vegetables and the effects of storage and food processing on its conversion to nitrite are taken into consideration.
(d) Measures should be taken to reduce the nitrate and nitrite in vegetables.
(i) Excessive use of nitrogen fertilizers should be avoided so as to reduce nitrate build up in soil or vegetables.
(ii) Removal of stem and midrib results in a decrease of nitrate content in lettuce and spinach.
(iii) Peeling of potatoes and beetroot decreases the nitrate content.
(iv) Nitrate levels in some vegetables can decrease after cooking in water or blanching.
(e) Home prepared infant food containing vegetables should be avoided until the infant is 3 months or older.
To conclude: Children, especially infants under 3 months old should avoid vegetables (and processed meats) because of the risk of methaemoglobinaemia. Adults should not be at risk of methaemoglobinaemia, however this view should now change if the high nitrate levels in some vegetables and the effects of storage and food processing on its conversion to nitrite are taken into consideration.
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|Food Mall: T-Bone Steak|
1 tablespoon butter
1 tablespoon extra virgin olive oil
Sprinkle steaks with pepper and press in.
Melt butter and olive oil in a skillet.
Saute steaks a few minutes a side until desired doneness.