Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric.
Samin MoradiNabi ShariatifarBehrouz Akbari-AderganiEbrahim Molaee AghaeeMajid ArbameriPublished in: Journal of environmental health science & engineering (2021)
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.
Keyphrases
- mass spectrometry
- gas chromatography
- health risk assessment
- monte carlo
- healthcare
- public health
- liquid chromatography
- heavy metals
- tandem mass spectrometry
- drinking water
- mental health
- high resolution
- human health
- physical activity
- high performance liquid chromatography
- gas chromatography mass spectrometry
- health information
- weight gain
- heat stress
- virtual reality
- high density
- simultaneous determination