一项临床研究检查了食中酸盐对尿液N-酸胺的影响
Catherine P Bondonno1, Michaela L Sundqvist2, Sujata Shinde3
1Edith Cowan University; University of Western Australia.
The American journal of clinical nutrition
|February 22, 2026
概括
饮食中酸盐摄入量,即使超过每日限量,在五周内也没有增加尿中的N-尼托拉胺. 这项研究表明,从蔬菜或补充剂中摄入酸盐对于N-尼托胺的形成是安全的.
科学领域:
- 营养科学 营养科学
- 毒理学 毒理学 毒理学
- 食品安全 食品安全
背景情况:
- 由于可能转化为致癌的N-尼托胺,饮食中的无机酸盐受到管制.
- 人们对食品和饮用水中酸盐含量存在担忧.
研究的目的:
- 为了评估尿液中的N-尼托拉胺分泌物,以应对五周内每天饮食中酸盐摄入量.
- 通过蔬菜和酸盐补充剂进行酸盐的比较.
主要方法:
- 231名患有轻度高血压的参与者被随机分为三个组:低酸盐蔬菜与安慰剂,低酸盐蔬菜与酸盐,或富含酸盐的蔬菜与安慰剂.
- 用HPLC和UHPLC-MS/MS分别测量了尿中的酸盐和N-酸胺水平.
- 配对的t测试用于统计分析.
主要成果:
- 尿中酸盐水平在消费富含酸盐的蔬菜或酸的组显著增加.
- 尿液中N-尼托拉胺的排泄总量仍然很低,在任何组中都没有显著变化.
- 对于单个N-尼托胺物种,没有观察到显著的变化.
结论:
- 五周的酸盐摄入量超过了可接受的每日限量,但并没有提高尿路N-尼托拉胺的分泌量.
- 植物来源和酸盐的酸盐似乎对N-尼托胺的形成是安全的.
- 研究结果表明,目前对酸盐的规定可能过于严格,对N-尼托胺的担忧.
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