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Development of estimates of dietary nitrates, nitrites, and nitrosamines for use with the short willet food frequency questionnaire

John S Griesenbeck, Michelle D Steck, John C Huber, Joseph R Sharkey*, Antonio A Rene and Jean D Brender

Author Affiliations

Department of Social and Behavioral Health, School of Rural Public Health, Texas A&M Health Science Center, College Station, TX, USA

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Nutrition Journal 2009, 8:16  doi:10.1186/1475-2891-8-16

Published: 6 April 2009

Additional files

Additional file 1:

Supplemental file 1. Food database information, lists the reported nitrate, nitrite, and nitrosamine values of the food items from the literature, and those items for which substitutions or calculations were necessary based on the available data. These values were used to calculate the summary estimates of nitrate, nitrite, and nitrosamine content per food item. The food items are grouped into categories consisting of dairy products; fruit; grains; meat and beans; vegetables; fats, oils, nuts, and sweets; and alcoholic beverages.

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