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Park JE, Seo JE, Lee JY, et al. Distribution of Seven N-Nitrosamines in Food. Toxicol Res. 2015;31(3):279-88doi: 10.5487/TR.2015.31.3.279.
Park, J. E., Seo, J. E., Lee, J. Y., & Kwon, H. (2015). Distribution of Seven N-Nitrosamines in Food. Toxicological research, 31(3), 279-88. https://doi.org/10.5487/TR.2015.31.3.279
Park, Jong-Eun, et al. "Distribution of Seven N-Nitrosamines in Food." Toxicological research vol. 31,3 (2015): 279-88. doi: https://doi.org/10.5487/TR.2015.31.3.279
Park JE, Seo JE, Lee JY, Kwon H. Distribution of Seven N-Nitrosamines in Food. Toxicol Res. 2015 Sep;31(3):279-88. doi: 10.5487/TR.2015.31.3.279. PMID: 26483887; PMCID: PMC4609975.
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Toxicol Res. 2015 Sep;31(3):279-88. doi: 10.5487/TR.2015.31.3.279.

Distribution of Seven N-Nitrosamines in Food.

Toxicological research

Jong-Eun Park, Jung-Eun Seo, Jee-Yeon Lee, Hoonjeong Kwon

Affiliations

  1. Department of Food and Nutrition, Seoul National University, Seoul, Korea.
  2. Bureau of Health Industry Policy, Korea Health Industry Development Institute, Cheongju, Korea.
  3. Department of Food and Nutrition, Seoul National University, Seoul, Korea ; Research Institute of Human Ecology, Seoul National University, Seoul, Korea.

PMID: 26483887 PMCID: PMC4609975 DOI: 10.5487/TR.2015.31.3.279

Abstract

N-nitrosamines, which are classified as carcinogens by IARC and US EPA, can be easily found in various foods. They are reaction products between nitrogen oxide and secondary amines, but can also be generated during fermentation. Ever since the 1960s, when nitrite, used as a preservative in processed meats, was suspected to generate N-nitrosamines, the usage of the food additive has been debated. However, the benefit of nitrite in food supply could not be ignored and the risk-benefit analysis has become a key issue in the use of the additive. For a risk analysis, an accurate estimation of the hazardous material is necessary; therefore, analytical methods for nitrosamines have continuously evolved from the 1950s. Solid supported liquid-liquid extraction and solid phase extractions have replaced the distillation for the clean-up steps, and tandem mass spectrometry is employed for higher selectivity and sensitivity. In the present study, for a better estimation of N-nitrosamine intake, the total diet study samples were prepared for the N-nitrosamines analysis. In order to obtain the most sensitive results, a partial preparation procedure was developed and modified for different food matrices. Among seven N-nitrosamines (N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitrosopiperidine, N-nitrosopyrrolidine, and N-nitrosomorpholine) analyzed in the present study, N-nitrosodiethylamine has shown the highest detection rate in agricultural foods, while N-nitrosodimethylamine has appeared most frequently in livestock and fishery food products. The concentration of N-nitrosodimethylamine was the highest in seasoning.

Keywords: N-nitrosamine; Total Diet Study

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