Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark

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Abstract

Recent epidemiological studies show a positive association between cancer incidence and high intake of processed meat. N-nitrosamines (NAs) in these products have been suggested as one potential causative factor. Most volatile NAs (VNAs) are classified as probable human carcinogens, whereas the carcinogenicity for the majority of the non-volatile NA (NVNA) remains to be elucidated. Danish adults (15–75 years) and children (4–6 years) consume 20 g and 16 g of processed meat per day (95th percentile), respectively. The consumption is primarily accounted for by sausages, salami, pork flank (spiced and boiled) and ham. This consumption results in an exposure to NVNA of 33 and 90 ng kg bw−1 day−1 for adults and children, respectively. The exposure to VNA is significantly lower amounting to 0.34 and 1.1 ng kg bw−1 day−1 for adults and children, respectively. Based on a BMDL10 of 29 µg kg bw−1 day−1 a MOE value ≥17,000 was derived for the exposure to NA known to be carcinogenic (VNA including NSAR), indicating an exposure of low concern. The exposure to the NVNA is substantially higher and if found to be of toxicological significance the exposure may be of concern.
Original languageEnglish
JournalFood and Chemical Toxicology
Volume80
Pages (from-to)137-143
Number of pages7
ISSN0278-6915
DOIs
Publication statusPublished - 2015

Bibliographical note

© 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license

Keywords

  • Nitrite curing
  • N-nitroso compounds
  • Dietary exposure
  • Risk assessment

Cite this

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title = "Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark",
abstract = "Recent epidemiological studies show a positive association between cancer incidence and high intake of processed meat. N-nitrosamines (NAs) in these products have been suggested as one potential causative factor. Most volatile NAs (VNAs) are classified as probable human carcinogens, whereas the carcinogenicity for the majority of the non-volatile NA (NVNA) remains to be elucidated. Danish adults (15–75 years) and children (4–6 years) consume 20 g and 16 g of processed meat per day (95th percentile), respectively. The consumption is primarily accounted for by sausages, salami, pork flank (spiced and boiled) and ham. This consumption results in an exposure to NVNA of 33 and 90 ng kg bw−1 day−1 for adults and children, respectively. The exposure to VNA is significantly lower amounting to 0.34 and 1.1 ng kg bw−1 day−1 for adults and children, respectively. Based on a BMDL10 of 29 µg kg bw−1 day−1 a MOE value ≥17,000 was derived for the exposure to NA known to be carcinogenic (VNA including NSAR), indicating an exposure of low concern. The exposure to the NVNA is substantially higher and if found to be of toxicological significance the exposure may be of concern.",
keywords = "Nitrite curing, N-nitroso compounds, Dietary exposure, Risk assessment",
author = "Herrmann, {Susan Strange} and Lene Duedahl-Olesen and Tue Christensen and Olesen, {Pelle Thonning} and Kit Granby",
note = "{\circledC} 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license",
year = "2015",
doi = "10.1016/j.fct.2015.03.008",
language = "English",
volume = "80",
pages = "137--143",
journal = "Food and Chemical Toxicology",
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TY - JOUR

T1 - Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark

AU - Herrmann, Susan Strange

AU - Duedahl-Olesen, Lene

AU - Christensen, Tue

AU - Olesen, Pelle Thonning

AU - Granby, Kit

N1 - © 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license

PY - 2015

Y1 - 2015

N2 - Recent epidemiological studies show a positive association between cancer incidence and high intake of processed meat. N-nitrosamines (NAs) in these products have been suggested as one potential causative factor. Most volatile NAs (VNAs) are classified as probable human carcinogens, whereas the carcinogenicity for the majority of the non-volatile NA (NVNA) remains to be elucidated. Danish adults (15–75 years) and children (4–6 years) consume 20 g and 16 g of processed meat per day (95th percentile), respectively. The consumption is primarily accounted for by sausages, salami, pork flank (spiced and boiled) and ham. This consumption results in an exposure to NVNA of 33 and 90 ng kg bw−1 day−1 for adults and children, respectively. The exposure to VNA is significantly lower amounting to 0.34 and 1.1 ng kg bw−1 day−1 for adults and children, respectively. Based on a BMDL10 of 29 µg kg bw−1 day−1 a MOE value ≥17,000 was derived for the exposure to NA known to be carcinogenic (VNA including NSAR), indicating an exposure of low concern. The exposure to the NVNA is substantially higher and if found to be of toxicological significance the exposure may be of concern.

AB - Recent epidemiological studies show a positive association between cancer incidence and high intake of processed meat. N-nitrosamines (NAs) in these products have been suggested as one potential causative factor. Most volatile NAs (VNAs) are classified as probable human carcinogens, whereas the carcinogenicity for the majority of the non-volatile NA (NVNA) remains to be elucidated. Danish adults (15–75 years) and children (4–6 years) consume 20 g and 16 g of processed meat per day (95th percentile), respectively. The consumption is primarily accounted for by sausages, salami, pork flank (spiced and boiled) and ham. This consumption results in an exposure to NVNA of 33 and 90 ng kg bw−1 day−1 for adults and children, respectively. The exposure to VNA is significantly lower amounting to 0.34 and 1.1 ng kg bw−1 day−1 for adults and children, respectively. Based on a BMDL10 of 29 µg kg bw−1 day−1 a MOE value ≥17,000 was derived for the exposure to NA known to be carcinogenic (VNA including NSAR), indicating an exposure of low concern. The exposure to the NVNA is substantially higher and if found to be of toxicological significance the exposure may be of concern.

KW - Nitrite curing

KW - N-nitroso compounds

KW - Dietary exposure

KW - Risk assessment

U2 - 10.1016/j.fct.2015.03.008

DO - 10.1016/j.fct.2015.03.008

M3 - Journal article

VL - 80

SP - 137

EP - 143

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

SN - 0278-6915

ER -