Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-07-10 DOI:10.1007/s10068-024-01651-8

In-Kyu Lee, Na-youn Park, So Young Park, JunHyeok Jeong, Jisu Lee, Bokyung Moon, Young-Suk Kim, Junghoan Kim, Younglim Kho

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Abstract

This study investigated the presence of nitrosamines, known carcinogens, in 1320 food samples from South Korea using LC-APCI-MS/MS analysis. Results showed nitrosamines were detected in 72% of samples, with processed foods exhibiting higher levels. Sesame oil, snow white rice cake, fried chicken wings, and fried squid were identified as having the highest nitrosamine content. Daily intake estimates revealed nitrosodiethylamine (NDEA), nitrosodibutylamine (NDBA), and nitrosopyrrolidine (NPYR) as major contributors to exposure. Risk assessment, based on BMDL10 values and MOE calculations, indicated low health risks overall, but certain food groups at the 95th percentile showed MOEs below the safety threshold, warranting attention. This underscores the need for ongoing monitoring and regulation of nitrosamine levels in food products to protect public health, particularly in regions with high consumption of processed foods like South Korea. Further research and regulatory measures are crucial to minimize nitrosamine exposure and mitigate associated health risks.

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评估韩国食品中亚硝胺的摄入量：分析、风险评估及影响

这项研究采用 LC-APCI-MS/MS 分析方法调查了韩国 1320 个食品样本中亚硝胺（已知致癌物质）的含量。结果显示，72% 的样本中检测到亚硝胺，其中加工食品的亚硝胺含量较高。经鉴定，芝麻油、雪白年糕、炸鸡翅和炸鱿鱼的亚硝胺含量最高。每日摄入量估计显示，亚硝基二乙胺（NDEA）、亚硝基二丁胺（NDBA）和亚硝基吡咯烷（NPYR）是摄入量的主要来源。根据 BMDL10 值和暴露限值计算得出的风险评估结果表明，总体健康风险较低，但某些处于第 95 百分位数的食品类别的暴露限值低于安全阈值，值得关注。这突出表明，有必要对食品中的亚硝胺含量进行持续监测和监管，以保护公众健康，特别是在像韩国这样加工食品消费量较高的地区。进一步的研究和监管措施对于最大限度地减少亚硝胺的摄入量和降低相关的健康风险至关重要。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.