Open AccessAnalysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric
Author(s) -
Shima Moradi,
Nabi Shariatifar,
Behrouz Akbariadergani,
Ebrahim Molaee Aghaee,
Majid Arbameri
Publication year - 2021
Publication title -
journal of environmental health science and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.447
H-Index - 45
ISSN - 2052-336X
DOI - 10.1007/s40201-021-00692-z
Subject(s) - chemistry , health risk , international agency , food science , population , toxicology , carcinogen , biology , medicine , environmental health , biochemistry
The aim of study was evaluate of the concentration and health risk of nitrosamines in 150 meat products samples by using gas chromatography coupled with mass spectrometry (GC/MS), with the chemometric approach. Among the identified nitrosamines, the levels of N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), and total nitrosamines in meat sausages samples were significantly higher than chicken sausages (p < 0.05). Principal component analysis and heat map visualization confirmed meat percentage and sausages type (meat or chicken) which had significant effects on nitrosamines content. The NPIP and NPYR intake was 1.17E-07 and 2.12E-07 mg/kg bw/day, respectively. The Monte Carlo simulation results indicated that the 95th percentile from NPIP and NPYR based on ILCR index were 9.07E-07 and 4.72E-07, respectively. In conclusion, the carcinogenic risk of nitrosamines was considerably lower than the safe risk limit (CR > 1E-4) recommended by United States Environmental Protection Agency for Iranian population.