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KMID : 0881720180330050361
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 5 p.361 ~ p.368
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Elucidation of Dishes High in N-Nitrosamines Using Total Diet Study Data
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Choi Seul-Ki
Lee Young-Won
Seo Jung-Eun
Park Jong-Eun
Lee Jee-Yeon
Kwon Hoon-Jeong
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Abstract
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N-nitrosamines are probable or possible human carcinogens, which are produced by the reaction between secondary amines and nitrogen oxide in the acidic environment or by heating. Common risk assessment procedure involves the comparisonbetween exposuresexpressed in the unit, mg/kg body weight/day, to the Health Based Reference dose expressed in same unit. This procedure is suitable for the policy decision-making,however, impossible for the consumers to get information for their dietary decision-making. Therefore, the distributions on NDMA(N-nitrosodimethylamine), NDBA(N-nitrosodibutylamine), and the six N-nitrosamines(NDMA, NDBA, NDEA(N-nitrosodimethylamine), NPYR(N-nitrosopyrrolidine), NPIP(N-nitrosopiperidine), NMOR(N-nitrosomorpholine))in the menus grouped by main ingredients and cooking methods were analyzed to generate consumer friendly information regarding food contaminants. Recipes and intakes were taken from 2014 to 2016 KNHANES(The Korean National Health and Nutrition Examination Survey) and only the data from ages of 7 years or older were used. The contamination data were collected from the 2014 ~ 2016 Total Diet Study and all the analysis were performed by using R software. Rockfish, eel, anchovy broth andpollock were main contributors to the exposure ofN-nitrosamines.In terms of cooking methods, soups and stews appeared to containthe highest amount of N-nitrosamines. Cereals, fruits, and dairy products in the ingredient categories, and rice dishes and rice combined with others inrecipe categories showed the lowest contribution to the exposure. In case of N-nitrosamines, unlike other cooking related food contaminants, boiled dishes such as soups and stews and dishes mainly consisting of fishes and shellfishes contribute highly to the exposure, showing a large discrepancy to the previous idea of processed meat as the main source of N-nitrosamines.
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KEYWORD
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N-nitrosamine, distribution, Total Diet Study
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