TY - JOUR
T1 - Assessment of nitrosamine exposure in Korean foods
T2 - analysis, risk evaluation, and implications
AU - Lee, In Kyu
AU - Park, Na Youn
AU - Park, So Young
AU - Jeong, Jun Hyeok
AU - Lee, Jisu
AU - Moon, Bokyung
AU - Kim, Young Suk
AU - Kim, Junghoan
AU - Kho, Younglim
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology 2024.
PY - 2024/7
Y1 - 2024/7
N2 - 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.
AB - 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.
KW - Cooking
KW - Food
KW - Margin of exposure (MOE)
KW - Nitrosamine
KW - Risk assessment
UR - http://www.scopus.com/inward/record.url?scp=85198069508&partnerID=8YFLogxK
U2 - 10.1007/s10068-024-01651-8
DO - 10.1007/s10068-024-01651-8
M3 - Article
AN - SCOPUS:85198069508
SN - 1226-7708
VL - 33
SP - 2417
EP - 2426
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 10
ER -