Estimated dietary intake of nitrate and nitrite from meat consumed in Fiji

•This is the first report on nitrate and nitrite dietary intake from meat samples.•Quantification of nitrate and nitrite was done using an optimized RP-HPLC methodology.•Nitrate and nitrite were detected simultaneously in a 12-min sample run.•Estimated dietary intake (EDI) calculated using food balance sheets and a 24-h diet recall study.•The EDI of nitrite from meat consumption exceeded the established acceptable daily intake. To assess the risk posed by meat consumption to the Fiji and Pacific populace, the present study reports nitrate and nitrite in meat. Twelve commercially available meat products, with a total of 210 fresh and processed meat samples, were analysed for nitrate and nitrite by an optimised RP-HPLC technique with isocratic elution using n-octylamine in 20.0% methanol at pH 6.60. The nitrate content in the meat samples ranged from 0.00 to 124 mg kg−1 whereas the nitrite ranged from 0.00 to 164 mg kg−1. The study shows that the nitrate and nitrite contents of meat samples in Fiji were below the maximum level proposed by European Union legislation but above the limit set by Food Standards Australia and New Zealand (FSANZ). The estimated dietary intake of nitrate and nitrite was calculated from a 24-h diet recall study as well as from Fiji’s food balance sheets.