Exposure assessment and risk characterization of n-nitrosodimethylamine (ndma) in the diet of children from 6 to 36 months in Hanoi, Vietnam

View or download the full article: 
UDC: 
613.22+316.722
Authors: 

Tran Cao Son1, Nguyễn Thị Thanh Lam1,2, Vu Ngoc Tu1, Bui Quang Dong1, Le Thi Hong Hao1, Lưu Quốc Toản2, N.A. Lebedeva-Neservia3,4

Organization: 

1National Institute for Food Control, 65 Pham Than Duat Str., Hanoi, Vietnam
2Hanoi University of Public Health, 1A Duc Thang Road, Hanoi, Vietnam
3Federal Scientific Center for Medical and Preventive Health Risk Management Technologies, 82 Monastyrskaya Str., Perm, 614045, Russian Federation
4Perm State University, 15 Bukireva Str., Perm, 614990, Russian Federation

Abstract: 

N-Nitrosodimethylamine (NDMA) is a highly hepatotoxic compound and classified as group 2A according to IARC, which is probably carcinogenic to humans. The habit of consumption of grilled meat-based foods may lead to a health risk, especially in children. In this study, a food consumption survey was conducted in 4 districts (2 in urban and 2 in suburban areas) in Hanoi, Vietnam. Food samples in the diet of children from 6 to 36 months was collected and tested for NDMA by GC-MS/MS method. Total exposure dose was calculated and compared to the proposed tolerable daily intake (TDI) to characterize the risk. Among the food tested, NDMA was detected in canned puree, grilled meat and sausage. The average contents of NDMA were 1.50 μg/kg, 1.18 μg/kg and 0.20 μg/kg in grilled meat, sausage and puree, respectively. The average total daily exposure dose of NDMA was 8.23 ng/kg bw/day in all studied group, which were within the upper recommended TDI (9.3 ng/kg bw/day). With a certain assumption, the cancer risk caused by exposure to NDMA were higher than the recommended value of WHO.

Keywords: 
N-Nitrosodimethylamine, NDMA, exposure assessment, cancer risk, risk characterization, risk assessment, GC-MS/MS.
Tran Cao Son, Nguyễn Thị Thanh Lam, Vu Ngoc Tu, Bui Quang Dong, Le Thi Hong Hao, Lưu Quốc Toản, Lebedeva-Neservia N.A. Exposure assessment and risk characterization of n-nitrosodimethylamine (ndma) in the diet of children from 6 to 36 months in Hanoi, Vietnam. Health Risk Analysis, 2020, no. 3, pp. 87–93. DOI: 10.21668/health.risk/2020.3.10.eng
References: 
  1. Lee V.M., Keefer L.K., Archer M.C. Possible mechanisms of N-nitrosodimethylamine hepatotoxicity. Nitrosamines and Related N-Nitroso Compounds, 1994, vol. 553, pp. 279–289. DOI: 10.1021/bk-1994-0553.ch022
  2. IARC monographs on the evaluation of the carcinogenic risk of chemicals to humans. Vol. 17. Some N-nitroso compounds. Lyon, International Agency for Research on Cancer Publ., 1978, 365 p.
  3. Toxicological profile for N-nitrosodimethylamine. Atlanta, Agency for Toxic Substances and Disease Registry (ATSDR) U.S. Public Health, U.S. Environmental Protection Agency (EPA) Publ., 1989, 132 p.
  4. Fitzgerald D. J., Robinson N. I. Development of a Tolerable Daily Intake for N-Nitrosodimethylamine Using a Modified Benchmark Dose Methodology. Journal of Toxicology and Environmental Health. Part A, 2007, vol. 70, no. 19, pp. 1670–1678. DOI: 10.1080/15287390701434844
  5. Scanlan R.A. Formation and occurrence of nitrosamines in food. Cancer Research, 1983, vol. 43, no. 5, pp. 2435s–2440s.
  6. Ozel M.Z., Gogus F., Yagci S., Hamilton J.F., Lewis A.C. Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection. Food and Chemical Toxicology, 2010, vol. 48, no. 11, pp. 3268–3273. DOI: 10.1016/j.fct.2010.08.036
  7. Sannino A., Bolzoni L. GC/CI–MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products. Food chemistry, 2013, vol. 141, no. 4, pp. 3925–3930. DOI: 10.1016/j.foodchem.2013.06.070
  8. Zhao Z., Xu Y., Liu X., Shi X., Lu Y. Rapid determination of 10 volatile N-nitrosamines in sour meats by modified QuEChERS and gas chromatography-triple quadrupole mass spectrometry. Chinese journal of chromatography, 2017, vol. 35, no. 10, pp. 1086–1093. DOI: 10.3724/SP.J.1123.2017.06006
  9. Herrmann S.S., Duedahl-Olesen L., Granby K. 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 ionization. Journal of Chromatography, 2014, vol. 21, no. 133, pp. 20–29. DOI: 10.1016/j.chroma.2014.01.009
  10. Y. Qiu, J.-H. Chen, W. Yu, P. Wang, M. Rong, H. Deng Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography–tandem mass spectrometry. Food Chemistry, 2017, vol. 1, no. 232, pp. 763–769. DOI: 10.1016/j.foodchem.2017.04.055
  11. Yurchenko S., Mölder U. Volatile N-nitrosamines in various fish products. Food chemistry, 2006, vol. 96, no. 2, pp. 325–333. DOI: 10.1016/j.foodchem.2005.04.009
  12. Lehotay S.J., Sapozhnikova Y., Han L., Johnston J.J. 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, vol. 63, no. 47, pp. 10341–10351. DOI: 10.1021/acs.jafc.5b04527
  13. Tran Cao Son, Bui Cao Tien, Do Thi Thu Hang, Le Thi Hong Hao Simultaneous determination of some N-nitrosamines in grilled meats by gas chromatography tandem mass spectrometry (GC-MS/MS). Journal of Analytical Science, 2018, vol. 23, no. 5, pp. 72–78.
  14. Technical Fact Sheet – N-Nitroso-dimethylamine (NDMA). Washington, D.C., United States Environmental Protection Agency Publ., 2014, 7 p.
  15. Technical Support Document for Cancer Potency Factors: Methodologies for derivation, listing of available values, and adjustments to allow for early life stage exposures. Sacramento, California Office of Environmental Health Hazard Assessment Publ., 2009, 89 p.
  16. N-Nitrosodimethylamine in Drinking water – Background document for development of WHO Guidelines for Drinking- water Quality. Geneva, World Health Organization, 2008, 37 p.
Received: 
07.05.2020
Accepted: 
17.08.2020
Published: 
30.09.2020

You are here