Effects of nitrogen compounds on health.

Abstract

Key words: Environmental pollution by nitrate, nitrogen associated health risks, risks associated with exposure to nitrate in food, human exposure assessments, nitrates in groundwater, nitrates in soil, allowable dietary intake. Nitrogen is ubiquitous in nature and plays a vital part in the biological and chemical processes that support life in nearly all living things. A comprehensive evaluation of the major local sources of nitrogen and nitrogen-containing complexes was carried out. The adverse effects that these substances are likely to impart on the health of the resident population were considered in much detail. Data gleaned from authoritative literature and national environmental reports was used to support modest semi-qualitative human exposure assessments. There is a general consensus that locals are exposed to high levels of nitrates and nitrites, as a result of high nitrate intake in the diet, impaired lifestyle and unhealthy eating habits. Nitrite intake is also probably high due to appreciable consumption of cured, processed and preserved foods. Nitrate levels in blood are likely to be slightly more elevated due to unhealthy and fairly intensive agricultural practice and as a result of exposure to nitrogen dioxide pollution from traffic and tobacco smoking. The problem with nitrate is that, on one hand and from a nutritional point of view, it is an important and beneficial component of our diet. But we have seen that under certain circumstances, nitrate may take up an adversary role, especially when it contributes to the formation of nitrites and N-Nitroso compounds. It is the 'vagueness' at times of these circumstances that make this investigation even more difficult. Once recommended Allowable Dietary Intakes (ADIs) and environmental pollution threshold limit values are respected, the risks to health are likely to be minimised. Proposals and recommendations for action, including suggestions for further research were put forward.