Health risk assessment taking into account N-nitrosamines’ concentrations in food products

UDC: 
614.31
DOI: 
10.21668/health.risk/2024.3.05.eng
Authors: 

D.V. Suvorov, P.Z. Shur, V.A. Fokin, D.N. Lir, T.V. Nurislamova, D.Yu. Subbotina

Organization: 

Federal Scientific Center for Medical and Preventive Health Risk Management Technologies, 82 Monastyrskaya St., Perm, 614045, Russian Federation

Abstract: 

N-nitrosamines formed in meat products, especially during heat treatment, are potentially hazardous to human health. Smoked sausages are a product with a high content of N-nitrosamines, including those not regulated in Russia, which can cause health risks for population.

The aim of this study was to perform health risk assessment considering ratios of N-nitrosamine concentrations in food products.

The data on N-nitrosamines’ concentrations were analyzed using MS Excel and Statistica 10.0 programs. The relationship between these concentrations was evaluated using Spearman correlation coefficient. Parameterization of dependencies was carried out by regression analysis with evaluation of model significance by Fisher's criterion. Differences at the level of p ≤ 0.05 were considered statistically significant. Risk assessment was performed in accordance with the Guideline R.2.1.10.3968-23.

Correlation analysis between N-nitrosamines in smoked sausages revealed a significant correlation between concentrations of NDMA and NEMA (rs = 0.77) and NDMA and NPyRA (rs = 0.81) at p < 0.05. The level of total carcinogenic risk (∑CR) derived from data based on calculated concentrations of NEMA and NPyRA was determined to be unacceptable for the adult population. It should be noted that the contribution to ∑CR value (11.0 %) is related to NEMA and NPyRA that are not regulated in Russia.

Our study results support the findings of earlier EFSA publications indicating that not only NDMA and NDEA, but also other N-nitrosamines may form a health risk upon simultaneous exposure.

Correlation and regression analyses allowed us to assess the concentrations of NEMA and NPyRA in sausages. Use of both these concentrations and actual NDMA and NDEA concentrations established unacceptable carcinogenic risk for certain consumer groups in case N-nitrosamines concentrations were above regulated level. The contribution of NEMA and NPyRA in ∑CR value was 11.0 %.

Keywords: 
correlation analysis, regression analysis, meat products, smoked sausages, N-nitrosamines, risk assessment, carcinogenic risk, consumers’ health, NDMA
Suvorov D.V., Shur P.Z., Fokin V.A., Lir D.N., Nurislamova T.V., Subbotina D.Yu. Health risk assessment taking into account N-nitrosamines’ concentrations in food products. Health Risk Analysis, 2024, no. 3, pp. 37–44. DOI: 10.21668/health.risk/2024.3.05.eng
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Received: 
30.08.2024
Approved: 
19.09.2024
Accepted for publication: 
27.09.2024

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