Influence of various milk products on the concentration of nitrite and the formation of nitrosodimethylaminein vitro

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Abstract
The influence of various local Estonian milk products on the nitrite concentration and the nitrosation process in vitro was studied. Milk products were found to have a distinct nitrite level decreasing effect, and this effect was dependent upon fat concentration. All milk products with fat levels of 0.6%‐3.2% blocked the formation of nitrosodimethylamine (NDMA). Products with a 10%‐20% fat content had no effect on NDMA formation, or even increased the nitrosation. The inhibitory effect of milk on the nitrosation process is discussed. The authors recommend the inclusion of low‐fat milk products in everyday diet, especially in areas of high nitrite‐ and nitrate‐rich food consumption.