The nitrite and nitrate in foodstuff and their associated harmful effects are of great concern for human health. More than 80% of human nitrate intake is attributed to the consumption of vegetables and fruits, and for this reason, more attention should be paid to the consumption of such foodstuffs and reduction of nitrate intake. Therefore, this study aimed to determine the variation of nitrate and nitrite content in potato during home preparation, process, and cooking methods, and assessed their health risk in different age groups for the first time in Iran. The nitrite content in all of the samples was lower than the apparatus detection limit so results are reported for nitrate. A total of 471 tubers of potato cultivar Diamant were assessed. The nitrate content was measured based on the tuber weight and also in different parts of potato. The impact of different washing and baking methods on nitrate contents were also assessed. Ion chromatography was employed to determine the nitrate content. The US Environmental Protection Agency (EPA) method covering the determination of nitrate in food was used to assess the health risk associated with potato consumption. The results showed that the average nitrate content was 123.26 mg/kg which was lower than the safe limit of nitrate. The results also showed that the total amount of nitrate in potato peel was 35% higher than in its central parts. Different washing methods could reduce the nitrate amount by 7.79 to 14.73%. Boiling potato could significantly reduce the amount of nitrate by 59.7%, while frying increased it by 52%. There were significant differences among different potato cooking methods in terms of changes in the nitrate content (P ˂ 0.001). This means that exposure in all age groups was less than the standard limits and potato intake was considered safe to all age groups. As there were significant changes in the nitrate content, it was concluded that washing and cooking methods, except frying, were suitable methods to reduce nitrate intake.

食品中的亚硝酸盐和硝酸盐及其相关的有害影响是人类健康的重要问题。人类摄入硝酸盐的80％以上归因于蔬菜和水果的消费，因此，应更加注意此类食品的消费和减少硝酸盐的摄入。因此，这项研究旨在确定马铃薯在家庭准备，加工和烹饪方法过程中硝酸盐和亚硝酸盐含量的变化，并首次在伊朗评估了不同年龄组的健康风险。所有样品中的亚硝酸盐含量均低于设备检测极限，因此报告了硝酸盐的结果。总共评估了471个马铃薯品种Diamant的块茎。根据块茎重量以及马铃薯的不同部位测量硝酸盐含量。还评估了不同洗涤和烘烤方法对硝酸盐含量的影响。离子色谱法用于确定硝酸盐含量。美国环境保护局（EPA）涵盖了食品中硝酸盐含量的测定方法，用于评估与食用马铃薯相关的健康风险。结果表明，平均硝酸盐含量为123.26 mg / kg，低于硝酸盐的安全限量。结果还表明，马铃薯皮中的硝酸盐总量比其中心部位高35％。不同的洗涤方法可使硝酸盐含量降低7.79％至14.73％。煮土豆可以使硝酸盐含量大幅降低59.7％，而煎炸会使硝酸盐含量提高52％。P  ˂0.001）。这意味着所有年龄段的人均暴露水平低于标准限值，并且马铃薯摄入量被认为对所有年龄段的人都是安全的。由于硝酸盐含量发生了显着变化，因此得出结论，洗涤和蒸煮方法（除油炸外）是减少硝酸盐摄入量的合适方法。