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Deveci G, Tek NA. N-Nitrosamines: a potential hazard in processed meat products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2551-2560. [PMID: 37984839 DOI: 10.1002/jsfa.13102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/16/2023] [Accepted: 11/20/2023] [Indexed: 11/22/2023]
Abstract
Nitrite, nitrate, and their salts are added to processed meat products to improve color, flavor, and shelf life and to lower the microbial burden. N-Nitrosamine compounds are formed when nitrosing agents (such as secondary nitrosamines) in meat products interact with nitrites and nitrates that have been added to the meat. With the consumption of such meat products, nitrosation reactions occur in the human body and N-nitrosamine formation occurs in the gastrointestinal tract. Despite the benefits nitrites and nitrates have on food, their tendency to create nitrosamines and an increase in the body's nitrous amine load presents health risks. The inclusion of nitrosamine compounds in possible and probable carcinogen classes according to the International Agency for Research on Cancer requires a re-examination of the literature review on processed meat products. This article evaluates the connections between various cancer types and nitrosamines found in processed meat products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gülsüm Deveci
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Turkey
| | - Nilüfer Acar Tek
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Turkey
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2
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Schrenk D, Bignami M, Bodin L, Chipman JK, del Mazo J, Hogstrand C, (Ron) Hoogenboom L, Leblanc J, Nebbia CS, Nielsen E, Ntzani E, Petersen A, Sand S, Schwerdtle T, Vleminckx C, Wallace H, Romualdo B, Cristina F, Stephen H, Marco I, Mosbach‐Schulz O, Riolo F, Christodoulidou A, Grasl‐Kraupp B. Risk assessment of N-nitrosamines in food. EFSA J 2023; 21:e07884. [PMID: 36999063 PMCID: PMC10043641 DOI: 10.2903/j.efsa.2023.7884] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
EFSA was asked for a scientific opinion on the risks to public health related to the presence of N-nitrosamines (N-NAs) in food. The risk assessment was confined to those 10 carcinogenic N-NAs occurring in food (TCNAs), i.e. NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP and NPYR. N-NAs are genotoxic and induce liver tumours in rodents. The in vivo data available to derive potency factors are limited, and therefore, equal potency of TCNAs was assumed. The lower confidence limit of the benchmark dose at 10% (BMDL10) was 10 μg/kg body weight (bw) per day, derived from the incidence of rat liver tumours (benign and malignant) induced by NDEA and used in a margin of exposure (MOE) approach. Analytical results on the occurrence of N-NAs were extracted from the EFSA occurrence database (n = 2,817) and the literature (n = 4,003). Occurrence data were available for five food categories across TCNAs. Dietary exposure was assessed for two scenarios, excluding (scenario 1) and including (scenario 2) cooked unprocessed meat and fish. TCNAs exposure ranged from 0 to 208.9 ng/kg bw per day across surveys, age groups and scenarios. 'Meat and meat products' is the main food category contributing to TCNA exposure. MOEs ranged from 3,337 to 48 at the P95 exposure excluding some infant surveys with P95 exposure equal to zero. Two major uncertainties were (i) the high number of left censored data and (ii) the lack of data on important food categories. The CONTAM Panel concluded that the MOE for TCNAs at the P95 exposure is highly likely (98-100% certain) to be less than 10,000 for all age groups, which raises a health concern.
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Niklas AA, Herrmann SS, Pedersen M, Jakobsen M, Duedahl-Olesen L. The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market. Food Chem 2022; 378:132046. [PMID: 35026484 DOI: 10.1016/j.foodchem.2022.132046] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/30/2021] [Accepted: 01/01/2022] [Indexed: 01/03/2023]
Abstract
Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curing to this cancer risk. The occurrence of volatile N-nitrosamines (VNAs) has over the years been intensively studied while the knowledge on the occurrence and toxicity of non-volatile N-nitrosamines (NVNAs) is still limited. Therefore, this study focuses on quantification of both VNAs and NVNAs in a large selection of processed meat products. For this purpose, a robust, specific and sensitive method allowing analysis of seven VNAs and two NVNAs was optimized and validated using kassler, sausage, and salami. The limit of quantification achieved was 0.1-0.5 ng·g-1 for most of the VNA, and 2.3-4.2 ng·g-1 for the NVNA. In one hundred commercial samples N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected (97 samples) among all target NAs and it was found at concentrations ranging from 3.1 ng·g-1 to 1660 ng·g-1. The samples contained relatively low mean levels of the individual VNAs (≤1 ng·g-1). The levels of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and N-nitrosopiperidine (NPIP) ranged from non-detectable to 3.8, 10.8 and 2.9 ng·g-1, respectively. A correlation between the detected residual levels of nitrite and/or nitrate and concentrations of individual NAs could not be demonstrated. Based on principle component analysis (PCA) some correlations between salami, sausage and bacon and NAs could be shown.
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Affiliation(s)
- A A Niklas
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark.
| | - S S Herrmann
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
| | - M Pedersen
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
| | - M Jakobsen
- Danish Veterinary and Food Administration Laboratory Ringsted, Søndervang 4, 4100 Ringsted, Denmark
| | - L Duedahl-Olesen
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
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da Silva MB, Rodrigues LFOS, Monteiro GC, Monar GRS, Gomez Gomez HA, Seabra Junior S, Minatel IO, Lima GPP. Evaluation of biogenic amines and nitrate in raw and pickled jurubeba ( Solanum paniculatum L.) fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2970-2978. [PMID: 31205352 PMCID: PMC6542861 DOI: 10.1007/s13197-019-03772-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2019] [Accepted: 04/04/2019] [Indexed: 12/26/2022]
Abstract
The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1 h and at 30, 60 and 90 days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines.
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Affiliation(s)
- Mônica Bartira da Silva
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University (UNESP), Botucatu, São Paulo 18.618-000 Brazil
| | | | - Gean Charles Monteiro
- Department of Horticulture, School of Agriculture, Sao Paulo State University (UNESP), Botucatu, São Paulo 18.618-000 Brazil
| | - Giovana Rafaela Stelzer Monar
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University (UNESP), Botucatu, São Paulo 18.618-000 Brazil
| | - Hector Alonzo Gomez Gomez
- Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras
| | - Santino Seabra Junior
- Department of Agricultural Engineering, Sate University of Mato Grosso (UNEMAT), Nova Mutum, Mato Grosso 78.450-000 Brazil
| | - Igor Otavio Minatel
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University (UNESP), Botucatu, São Paulo 18.618-000 Brazil
| | - Giuseppina Pace Pereira Lima
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University (UNESP), Botucatu, São Paulo 18.618-000 Brazil
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Lehotay SJ, Sapozhnikova Y, Han L, Johnston JJ. Analysis of Nitrosamines in Cooked Bacon by QuEChERS Sample Preparation and Gas Chromatography-Tandem Mass Spectrometry with Backflushing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10341-10351. [PMID: 26542769 DOI: 10.1021/acs.jafc.5b04527] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Nitrites are added as a preservative to a variety of cured meats, including bacon, to kill bacteria, extend shelf life, and improve quality. During cooking, nitrites in the meat can be converted to carcinogenic nitrosamines (NAs), the formation of which is mitigated by the addition of antioxidants. In the past, the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) monitored NAs in pan-fried bacon, but FSIS terminated monitoring of NAs in the 1990s due to the very low levels found. FSIS recently chose to conduct a risk assessment of NAs in cooked bacon to determine if current levels warrant routine monitoring of NAs again. To meet FSIS needs, we developed, validated, and implemented a new method of sample preparation and analysis to test cooked bacon for five NAs of most concern, which consist of N-nitroso-dimethylamine, -diethylamine, -dibutylamine, -piperidine, and -pyrrolidine. Sample preparation was based on the QuEChERS (quick, easy, cheap, effective, rugged, and safe) approach and analysis by gas chromatography-tandem mass spectrometry. Ruggedness was improved markedly in the analysis of the complex fatty extracts by backflushing the guard column, injection liner, and half of the analytical column after every injection. Validation results were acceptable with recoveries of 70-120% and <20% RSDs for the five NAs, with a reporting limit of 0.1 ng/g. NA concentrations in 48 samples were all <15 ng/g, with most <1 ng/g and many <0.1 ng/g. Also, microwave cooking of bacon gave slightly lower concentrations overall compared to pan-frying.
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Affiliation(s)
- Steven J Lehotay
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
| | - Yelena Sapozhnikova
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
| | - Lijun Han
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
- College of Science, China Agricultural University , 2 Yuanmingyuan West Road, Beijing 100193, People's Republic of China
| | - John J Johnston
- Food Safety and Inspection Service, Office of Public Health Science, U.S. Department of Agriculture , 2150 Centre Avenue, Fort Collins, Colorado 80526, United States
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Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation. J Chromatogr A 2014; 1330:20-9. [DOI: 10.1016/j.chroma.2014.01.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 01/03/2014] [Accepted: 01/07/2014] [Indexed: 12/18/2022]
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Li L, Wang P, Xu X, Zhou G. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages. J Food Sci 2013; 77:C560-5. [PMID: 23163937 DOI: 10.1111/j.1750-3841.2012.02667.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
N-nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan-frying, deep-frying, and microwave) were investigated on their contents in dry-cured sausage. The various N-nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC-MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by high-performance liquid chromatography (HPLC) method. The results showed that initial dry-cured raw sausage contained 5.31 μg/kg of total N-nitrosamines. Cooking by deep-frying or pan-frying resulted in products having the highest (P < 0.05) contents, compared with boiling or microwave treatments, which were not different from the raw. Although frying increased the content of N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), and N-nitrosopyrrolidine (NPYR), it decreased the contents of histamine and cadaverine. Boiling and microwave treatments decreased the total biogenic amines significantly (P < 0.05). Residual nitrite was significantly reduced by cooking treatments. The results suggest that boiling and microwave treatments were more suitable methods for cured meat.
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Affiliation(s)
- Ling Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
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Norwood DL, Jenke D, Manolescu C, Pennino S, Grinberg N. HPLC and LC/MS Analysis of Pharmaceutical Container Closure System Leachables and Extractables. J LIQ CHROMATOGR R T 2009. [DOI: 10.1080/10826070902959497] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Daniel L. Norwood
- a Boehringer Ingelheim Pharmaceuticals, Inc. , Ridgefield, Connecticut, USA
| | - Dennis Jenke
- b Baxter Healthcare Corporation , Round Lake, Illinois, USA
| | - Cristina Manolescu
- a Boehringer Ingelheim Pharmaceuticals, Inc. , Ridgefield, Connecticut, USA
| | - Scott Pennino
- a Boehringer Ingelheim Pharmaceuticals, Inc. , Ridgefield, Connecticut, USA
| | - Nelu Grinberg
- a Boehringer Ingelheim Pharmaceuticals, Inc. , Ridgefield, Connecticut, USA
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