Abstract The readily available, good taste and easy to prepare cured meat products have become a prominent feature in children’s diet, leading to possible overconsumption of certain food additives. In this study, amount of nitrite, nitrate and salt, with mean values of 12.8 mg/kg, 20.2 mg/kg and 0.94 g/100 g, respectively and their intake from consumption of cured meat products (sausages, salamis, meatloaves and meatballs), were estimated for 2339 school children. The estimated salt intake for overall children was 0.53–1.01 g/day, where none of the children’s salt intake exceeded their age group’s Tolerable Upper Intake level. While the average estimated intake of nitrate and nitrite were at 0.08 mg/kg b.w/day and 0.05 mg/kg b.w/day, respectively. Based on the above estimation, ∼20% of the total children exceeded the Acceptable Daily Intake (ADI) of nitrite of 0.07 mg/kg b.w/day while none of the children exceeded the ADI of nitrate of 3.7 mg/kg b.w/day.

中文翻译：

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文莱达鲁萨兰国选定腌肉制品中硝酸盐、亚硝酸盐和氯化物的评估及其对学童的暴露

摘要 腌肉制品易得、口感好、制作简单，已成为儿童饮食中的一个突出特点，导致某些食品添加剂可能被过度消费。在本研究中，亚硝酸盐、硝酸盐和盐的含量，平均值分别为 12.8 mg/kg、20.2 mg/kg 和 0.94 g/100 g，以及它们从腌肉制品（香肠、意大利腊肠、肉饼和肉丸）中摄入的)，估计有 2339 名学童。总体儿童的估计盐摄入量为 0.53-1.01 克/天，其中没有一个儿童的盐摄入量超过其年龄组的可耐受摄入量上限。而硝酸盐和亚硝酸盐的平均估计摄入量分别为 0.08 毫克/千克体重/天和 0.05 毫克/千克体重/天。根据以上估计，