Browse > Article
http://dx.doi.org/10.13103/JFHS.2018.33.5.361

Elucidation of Dishes High in N-Nitrosamines Using Total Diet Study Data  

Choi, Seul Ki (Department of Food and Nutrition, Seoul National University)
Lee, Youngwon (Department of Food and Nutrition, Seoul National University)
Seo, Jung-eun (Department of Food and Nutrition, Seoul National University)
Park, Jong-eun (Department of Food and Nutrition, Seoul National University)
Lee, Jee-yeon (Bureau of Health Industry Policy, Korea Health Industry Development Institute)
Kwon, Hoonjeong (Department of Food and Nutrition, Seoul National University)
Publication Information
Journal of Food Hygiene and Safety / v.33, no.5, 2018 , pp. 361-368 More about this Journal
Abstract
N-nitrosamines are probable or possible human carcinogens, which are produced by the reaction between secondary amines and nitrogen oxide in the acidic environment or by heating. Common risk assessment procedure involves the comparison between exposures expressed in the unit, mg/kg body weight/day and the Health-Based Reference dose expressed in the same unit. This procedure is suitable for the policy decision-making and is considered as inappropriate for the consumers to get information about their dietary decision-making. Therefore, the distributions of NDMA (N-nitrosodimethylamine), NDBA (N-nitrosodibutylamine), the six N-nitrosamines (NDMA, NDBA, NDEA (N-nitrosodiethylamine), NPYR (N-nitrosopyrrolidine), NPIP (N-nitrosopiperidine), and NMOR (N-nitrosomorpholine) in the menus grouped based on the presence of main ingredients and cooking methods were analyzed to generate consumer-friendly information regarding food contaminants. Recipes and intakes were taken from 2014 to 2016 KNHANES (The Korean National Health and Nutrition Examination Survey) and only the data from ages of 7 years or older were used. The contamination data were collected from the 2014~2016 Total Diet Study and all the analysis were performed using R software. Rockfish, eel, anchovy broth and pollock were mainly exposed to N-nitrosamines. In terms of cooking methods, soups and stews appeared to contain the highest amount of N-nitrosamines. Cereals, fruits, and dairy products in the ingredient categories, and rice dishes and rice combined with others in recipe categories had the lowest level exposure to N-nitrosamines. In case of N-nitrosamines, unlike other cooking related food contaminants, boiled dishes such as soups and stews and dishes mainly consisting of fishes and shellfishes had highest level of exposure, showing a large discrepancy with the previous thought of processed meat is the main source of N-nitrosamines.
Keywords
N-nitrosamine; Distribution; Total Diet Study;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Han K.C., Kim H.K.: Optimization of analytical conditions for the determination of nitrosamines in chlorinated tap water by high performance liquid chromatography Analytical Science & Technology. 23, 551-559 (2010).   DOI
2 Sung N.J., Kang S.K., Lee S.J, Kim S.H.: The factors for the formation of carcinogenic N-nitrosamine from dried marine food products. Korean Journal of Fisheries and Aquatic Sciences. 27, 247-258 (1994).
3 daCosta K.A., Vrbanac J.J., Zeisel S.H.: The measurement of dimethylamine, trimethylamine, and trimethylamine N-oxide using capillary gas chromatography-mass spectrometry. Analytical Biochemistry. 187, 234-239 (1990).   DOI
4 Bulushi I.A., Poole S., Deeth H.C., Dykes G.A.: Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation-a review. Critical Reviews in Food Science and Nutrition. 49, 369-377 (2009).   DOI
5 Wang W., Ren S., Zhang H., Yu J., An W., Hu J., Yang M.: Occurrence of nine nitrosamines and secondary amines in source water and drinking water: Potential of secondary amines as nitrosamine precursors. Water Research. 45, 4930-4938 (2011).   DOI
6 Doma ska K., Kowalski B.: Occurence of volatile Nnitrosoamines in Polish processed meat products. Bulletin of the Veterinary Institute in Pulawy. 47, 507-514 (2003).
7 TAKAYAMA S., OOTA K.: Malignant tumors induced in mice fed with N-nitrosodimethylamine. GANN Japanese Journal of Cancer Research. 54, 465-472_463 (1963).
8 Moy G.G., Vannoort R.W. Total diet studies. Springer, pp. 4-437 (2016).
9 Loeppky R.N. Nitrosamine and N-nitroso compound chemistry and biochemistry: advances and perspectives. ACS Publications, pp. 1-18 (1994).
10 Walker R.: Nitrates, nitrites and Nnitrosocompounds: A review of the occurrence in food and diet and the toxicological implications. Food Additives & Contaminants. 7, 717-768 (1990).   DOI
11 Stuff J.E., G.T.Eugenia, Stephanie B.L., Bondy M.L., Forman M.R.: Construction of an N-nitroso database for assessing dietary intake. Journal of Food Composition and Analysis. 22, S42-S47 (2009).   DOI
12 IARC: Agents classified by the IARC monographs 1-121, Available from: http://monographs.iarc.fr/ENG/Classification/ latest_classif.php. Accessed June 21 (2018).
13 KFDA: Exposure assessment of N-nitrosamines in foods for review regulation, Seoul, Republic of Korea, Korea Food and Drug Administration, No. 09071KFDA153 (2009).
14 Park J.E., Seo J.E., Lee J.Y., Kwon H.J.: Distribution of seven N-nitrosamines in food. Toxicological Research. 31, 279 (2015).   DOI
15 MFDS: Risk assessment of Nitrosamines, Chungcheongbukdo, Republic of Korea, Ministry of Food and Drug Safety (2016).
16 Seo J.E.: Method development for determining seven N-nitrosamines and its application to agricultural food products. Master's Dissertation, Seoul National University Graduate (2015).
17 Park J.E.: Method development for determining N-nitrosamines and its application to animal food products. Master's Dissertation, Seoul National Univerisity Graduate (2016).
18 Lee Y.W.: Total diet study of N-nitrosamines in marine food and exposure assessment for Korean population. Master's Dissertation, Seoul National Univerisity Graduate (2017).
19 Seo J.E., Park J.E., Lee J.Y., Kwon H.J.: Determination of seven N-nitrosamines in agricultural food matrices using GCPCI- MS/MS. Food Analytical Methods. 9, 1595-1605 (2016).   DOI
20 MHW, KCDC: The Sixth Korea National Health and Nutrition Examination Survey (KNHANES VI-2), Available from: https://knhanes.cdc.go.kr. Accessed January 12 (2018).
21 MHW, KCDC: The Sixth Korea National Health and Nutrition Examination Survey (KNHANES VI-3), Available from: https://knhanes.cdc.go.kr. Accessed January 12 (2018).
22 MHW, KCDC: The Seventh Korea National Health and Nutrition Examination Survey (KNHANES VII-1), Available from: https://knhanes.cdc.go.kr. Accessed January 12 (2018).
23 Rostkowska K., Zwierz K., Rozanski A., Moniuszko-Jakoniuk J., Roszczenko A.: Formation and Metabolism of NNitrosamines. Polish Journal of Environmental Studies. 7, 321-326 (1998).
24 Scanlan R.A. ,Issenberg P.: Nnitrosamines in foods. Critical Reviews in Food Science & Nutrition. 5, 357-402 (1975).
25 Barnes J.M., Magee P.N.: Some toxic properties of dimethylnitrosamine. British Journal of Industrial Medicine. 11, 167 (1954).
26 Hecht S.S.: DNA adduct formation from tobacco-specific Nnitrosamines. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis. 424, 127-142 (1999).   DOI
27 William L.: N-Nitroso compounds in the diet. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. 443, 129-138 (1999).   DOI
28 Gloria M.B.A., Barbour J.F., Scanlan R.A.: Volatile nitrosamines in fried bacon. Journal of Agricultural and Food Chemistry. 45, 1816-1818 (1997).   DOI
29 Tricker A.R., Preussmann R.: Carcinogenic N-nitrosamines in the diet: occurrence, formation, mechanisms and carcinogenic potential. Mutation Research/Genetic Toxicology. 259, 277-289 (1991).   DOI
30 Lijinsky W., Reuber M.D.: Carcinogenesis in rats by nitrosodimethylamine and other nitrosomethylalkylamines at low doses. Cancer Letters. 22, 83-88 (1984).   DOI
31 R: A language and environment for statistical computing, Available from: http://www.R-project.org. Accessed January 12 (2018).
32 RStudio: Integrated Development for R, Available from: http://www.rstudio.com. Accessed February 13 (2017).
33 Tricker AR., Pfundstein B., Theobald E., Preussmann R., Spiegelhalder B.: Mean daily intake of volatile N-nitrosamines from foods and beverages in West Germany in 1989- 1990. Food and Chemical Toxicology. 29, 729-732 (1991).   DOI
34 Biaudet H., Mavelle T., Debry G.: Mean daily intake of Nnitrosodimethylamine from foods and beverages in France in 1987-1992. Food and Chemical Toxicology. 32, 417-421 (1994).   DOI