Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric

Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric Publisher

Moradi S¹ ; Shariatifar N¹ ; Akbariadergani B² ; Molaee Aghaee E¹ ; Arbameri M³

Show Affiliations

1. Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2. Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
3. Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

Source: Journal of Environmental Health Science and Engineering Published:2021

Abstract

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. © 2021, Springer Nature Switzerland AG.

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Style	Citing Format
MLA	Moradi S, et al.. "Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric." Journal of Environmental Health Science and Engineering, vol. 19, no. 2, 2021, pp. 1361-1371.
APA	Moradi S, Shariatifar N, Akbariadergani B, Molaee Aghaee E, Arbameri M (2021). Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric. Journal of Environmental Health Science and Engineering, 19(2), 1361-1371.
Chicago	Moradi S, Shariatifar N, Akbariadergani B, Molaee Aghaee E, Arbameri M. "Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric." Journal of Environmental Health Science and Engineering 19, no. 2 (2021): 1361-1371.
Harvard	Moradi S et al. (2021) 'Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric', Journal of Environmental Health Science and Engineering, 19(2), pp. 1361-1371.
Vancouver	Moradi S, Shariatifar N, Akbariadergani B, Molaee Aghaee E, Arbameri M. Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric. Journal of Environmental Health Science and Engineering. 2021;19(2):1361-1371.
BibTex	@article{ author = {Moradi S and Shariatifar N and Akbariadergani B and Molaee Aghaee E and Arbameri M}, title = {Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric}, journal = {Journal of Environmental Health Science and Engineering}, volume = {19}, number = {2}, pages = {1361-1371}, year = {2021} }
RIS	TY - JOUR AU - Moradi S AU - Shariatifar N AU - Akbariadergani B AU - Molaee Aghaee E AU - Arbameri M TI - Analysis and Health Risk Assessment of Nitrosamines in Meat Products Collected From Markets, Iran: With the Approach of Chemometric JO - Journal of Environmental Health Science and Engineering VL - 19 IS - 2 SP - 1361 EP - 1371 PY - 2021 ER -

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