NEGATIVE IMPACT OF NITRATE AND NITRITE IONS ON PUBLIC HEALTH

Abstract

Abstract. The relevance of this study is determined by the rapid deterioration of Ukraine’s environmental conditions caused by wartime activities, which has resulted in significant tech-nogenic pressure on soil, water, air, and the national food system. Contamination of food products with chemical substances of various origins not only reduces their sensory and consumer qualities but also poses considerable risks to public health. Among the most wide- spread and hazardous xenobiotics are nitrogen-containing compounds, particularly nitrates and nitrites, which enter the human body mainly with vegetable and fruit products. Excessive intake of these substances is associated with the development of methemoglobinemia, dysfunc- tion of the cardiovascular, nervous, and digestive systems, reduced detoxification capacity, and the formation of carcinogenic N-nitroso compounds. Under current conditions, ensuring the availability of safe food for the population is a critical component of national food security and an essential element in preventing chronic non-communicable and toxicological disor- ders. The aim of the study is a comprehensive analysis of nitrogen compounds that negatively affect the quality, safety, and nutritional value of food products, as well as an examination of the mechanisms underlying their toxic effects on the human body. The research outlines the main pathways through which nitrates and nitrites enter the food chain, the specifics of their accumulation in plant raw materials, and the influence of cultivation, storage, and culinary processing on their levels. The application of express-indicator tests and potentiometric ana- lytical methods enabled the determination of nitrate content in widely consumed vegetables and fruits and allowed the assessment of technological approaches aimed at reducing their concentration. The obtained results emphasize the necessity of systematic monitoring at all stages of food production and demonstrate that rational storage and processing methods can substantially enhance the safety, quality, and consumer value of plant-based foods.