Nitratos y nitritos, la doble cara de la moneda

Mateo Londoño Pereira; Briana Davahiva Gómez Ramírez

doi:10.35454/rncm.v4n1.202

Autores/as

Mateo Londoño Pereira Universidad de Antioquia
Briana Davahiva Gómez Ramírez

DOI:

https://doi.org/10.35454/rncm.v4n1.202

Palabras clave:

Nitratos, Nitritos, Óxido nítrico, Nitrosaminas, Alimentos, Evaluación en salud

Resumen

Los nitratos y nitritos son compuestos químicos inorgánicos derivados del nitrógeno, que se encuentran naturalmente en alimentos vegetales y de manera adicionada en algunos productos cárnicos procesados. Su presencia en la dieta se ha relacionado históricamente con un alto riesgo de desarrollar cáncer en diferentes tejidos debido a su capacidad de transformarse en N-nitrosaminas, altamente carcinogénicas. El objetivo de este artículo es revisar el impacto que tiene para la salud humana la ingesta de nitratos y nitritos alimentarios, en relación con su procedencia de fuentes naturales o de productos procesados a los que han sido añadidos como aditivos químicos.

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Citas

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