The residual nitrate and nitrite levels in meat products in Iran: A systematic review, meta-analysis and health risk assessment.

Abstract This study was designed to investigate the mean residual nitrite and nitrate levels in meat products, in Iran and to evaluate their health-related risks. After reviewing 799 studies, 15 were finally selected, their information was recorded and examined using Stata software. The results of the present study show that the mean residual nitrite and nitrate levels in meat products was about 55.18 and 95.09 ppm, respectively. The residual nitrite level is different in various meat products, so that the residual nitrite level in sausages and kielbasa is 54.52 and 56.87 ppm, respectively. Also, the present study shows that the mean residual nitrate level in sausages and kielbasa was 77.21 and 121.49 ppm, respectively. Health Risk Index (HRI) of nitrite and nitrate were 0.1541 and 0.0050, respectively, which were lower than 1 value. Therefore, there is no considerable carcinogenic risk for consumers in Iran. Taking together, these residues must be continuously monitored by relevant authorities.