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Berardi G, Di Taranto A, Haouet N, Vita V, Palomba E, Rizzi G, Iammarino M. Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection. Ital J Food Saf 2023; 12:11110. [PMID: 38116373 PMCID: PMC10726398 DOI: 10.4081/ijfs.2023.11110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Accepted: 02/27/2023] [Indexed: 12/21/2023] Open
Abstract
Polyphosphates (PPs) constitute a class of food additives widely used due to their ability to exercise different useful activities. The food safety concern about the use of PPs in food is both the possible non-declared addition and some health effects, such as bile duct stones, decrease in oligo-element absorption, and allergic reactions in susceptible people. In this study, an analytical method based on ion chromatography with conductivity detection was applied for the detection and quantification of PPs in 238 samples of animal-derived products such as meat, dairy, and fish products. A contribution to risk assessment was also included. The monitoring confirmed the absence of non-compliant results. All concentrations of PPs were indeed lower than the legal limits set in European Regulation No. 1333/2008. Moreover, no residue of PPs was detected (> limit of quantification: 0.09 g kg-1) in samples where it was not reported on the product label. No PPs were detected in mollusks, meat-based preparations, semi-ripened, unripened, and spun paste cheese, while they are widely used in surimi, with concentrations in the range of 0.1-0.5 g kg-1. The highest concentrations were quantified in a würstel sample (4.7±0.3 g kg-1) and a spreadable cheese sample (8.9±0.7 g kg-1). Considering that the high exposure scenario together with a very susceptible population group (toddlers) were taken into account for this risk exposure study and that the highest admissible daily intake obtained was equal to 10.4%, the assessment demonstrated that the actual use of PPs in food does not pose a risk for food safety.
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Affiliation(s)
- Giovanna Berardi
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | | | - Naceur Haouet
- Food Control Laboratory, Experimental Zooprophylactic Institute of Umbria and Marche, Perugia, Italy
| | - Valeria Vita
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | - Elena Palomba
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | - Gianluca Rizzi
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | - Marco Iammarino
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
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Czech-Załubska K, Klich D, Jackowska-Tracz A, Didkowska A, Zarzyńska J, Anusz K. Assessment of dietary exposure to food additives used in Polish processed meat products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1389-1411. [PMID: 37733006 DOI: 10.1080/19440049.2023.2258994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Accepted: 09/07/2023] [Indexed: 09/22/2023]
Abstract
Dietary exposure assessments have been performed for nitrites, phosphates, erythorbic acid, and sodium erythorbate in processed meat in Poland. The exposure has been estimated based on the maximum level of use of additives contained in Regulation - tier 2 and the concentration of additives in processed meat - tier 3, additionally for nitrites. Daily intake was estimated using 24-h recall, repeated three times. Exposure analyses were correlated with the frequency of occurrence of food additives based on label analysis (tiers 2a and 3a). The mean nitrite intake from processed meat at tier 2 was 0.1 mg/kg bw (143% ADI), 0.08 mg/kg bw (118% - ADI) at tier 2a, 0.03 mg/kg bw (43% - ADI) at tier 3, and 0.026 mg/kg bw (37% - ADI) at tier 3a. The mean intakes of phosphate and erythorbic acid/sodium erythorbate from processed meat were 3.26 and 0.54 mg/kg bw (8.2% and 9% - ADI), respectively at tier 2. None of the respondents exceeded the ADIs for phosphates or erythorbic acid/sodium erythorbate. In contrast, nitrite consumption is of great concern because of significant ADI exceedances, particularly among young children.
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Affiliation(s)
- Katarzyna Czech-Załubska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
| | - Daniel Klich
- Institute of Animal Sciences, University of Life Sciences - SGGW, Warsaw, Poland
| | - Agnieszka Jackowska-Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
| | - Anna Didkowska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
| | - Joanna Zarzyńska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
| | - Krzysztof Anusz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
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Bi X, Davis BJK, Barraj LM, Srinivasan D, Mahadev P, Mathew P, Mishra D, Scrafford CG, Tran NL, Jack MM. Beverage Consumption Patterns among U.S. Adolescents and Adults from a New 24-h Beverage Recall Survey Compared to the National Health and Nutrition Examination Survey (NHANES) 2017-2018. Nutrients 2023; 15:3561. [PMID: 37630751 PMCID: PMC10459501 DOI: 10.3390/nu15163561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Beverages are major dietary components of the United States (U.S.) population. Understanding the current consumption pattern of beverages is an important element in supporting healthy diets. Our objective was to assess the validity of the 24-h beverage consumption recall data collected in 2021 through a self-administered online questionnaire (referred to as the American Beverage Association-Brandscapes Worldwide survey, ABA-BSW) by comparing it to the 24-h dietary recall data collected in the 2017-2018 National Health and Nutrition Examination Survey (NHANES). Summary statistics on the reported consumption amounts and consumption occasions (COs) of 13 beverage types (e.g., bottled water, carbonated soft drinks (CSD), tea, and others) by participants aged 13-64 years were compared between ABA-BSW (n = 20,553) and NHANES (n = 4437). The average daily consumption amount among consumers of all 13 beverage types combined was higher in ABA-BSW than in NHANES (1903 mL/day vs. 1704 mL/day). Within each beverage type, the average daily consumption amounts among consumers were generally lower in ABA-BSW except for CSD, plant-based drinks, and still juices and fruit-flavored drinks. Compared to NHANES, ABA-BSW participants reported consuming a wider variety of beverage groups, a higher number of COs per day, and lower consumption amounts within a given CO. Overall, beverage consumption patterns observed in ABA-BSW and NHANES were generally similar, supporting the design and implementation of the former survey. Further, the ABA-BSW data provide additional information on the within-day temporal beverage consumption patterns among adolescents and adults in the U.S. Differences in the observed consumption patterns between the surveys may be the result of various factors, including the survey implementation method, a consumption pattern shift between the survey time periods, beverage type availability, and impact of the COVID-19 pandemic on dietary patterns.
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Affiliation(s)
- Xiaoyu Bi
- Center for Chemical Regulation & Food Safety, Exponent, Inc., Washington, DC 20036, USA (C.G.S.); (N.L.T.)
| | - Benjamin J. K. Davis
- Center for Chemical Regulation & Food Safety, Exponent, Inc., Washington, DC 20036, USA (C.G.S.); (N.L.T.)
| | - Leila M. Barraj
- Center for Chemical Regulation & Food Safety, Exponent, Inc., Washington, DC 20036, USA (C.G.S.); (N.L.T.)
| | | | - Parvati Mahadev
- Brandscapes Worldwide, Mumbai 400093, India; (D.S.); (P.M.); (P.M.); (D.M.)
| | - Preeti Mathew
- Brandscapes Worldwide, Mumbai 400093, India; (D.S.); (P.M.); (P.M.); (D.M.)
| | - Dibyendu Mishra
- Brandscapes Worldwide, Mumbai 400093, India; (D.S.); (P.M.); (P.M.); (D.M.)
| | - Carolyn G. Scrafford
- Center for Chemical Regulation & Food Safety, Exponent, Inc., Washington, DC 20036, USA (C.G.S.); (N.L.T.)
| | - Nga L. Tran
- Center for Chemical Regulation & Food Safety, Exponent, Inc., Washington, DC 20036, USA (C.G.S.); (N.L.T.)
| | - Maia M. Jack
- Science and Regulatory Affairs, American Beverage Association, Washington, DC 20004, USA
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Kotopoulou S, Zampelas A, Magriplis E. Risk Assessment of Nitrite and Nitrate Intake from Processed Meat Products: Results from the Hellenic National Nutrition and Health Survey (HNNHS). INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:12800. [PMID: 36232098 PMCID: PMC9565037 DOI: 10.3390/ijerph191912800] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 09/30/2022] [Accepted: 10/02/2022] [Indexed: 05/31/2023]
Abstract
Long-term exposure to a high nitrite and nitrate intake through processed meat is of concern, as it has been related to adverse health effects. Individual consumption data from 2152 participants (46.7% males) in the Hellenic National Nutrition and Health Survey (HNNHS) were linked with current Maximum Permitted Levels (MPLs) to calculate exposure to nitrite and nitrate from processed meat products (assessed as nitrite equivalent), evaluate potential risk and identify the major contributors. Processed meat intakes were determined by combining data from 24 h recalls and frequency of consumption reported in Food Propensity Questionnaires (FPQs). Median exposure was estimated to be within safe levels for all population groups. However, 6.6% (n = 143) of the consumers exceeded the Acceptable Daily Intake (ADI) of nitrite (0.07 mg/kg bw/day), of which 20.3% were children aged 0-9 years (N = 29) (15.3% of all children participants in the study, N = 190). In total, pork meat was the major contributor (41.5%), followed by turkey meat (32.7%) and sausages (23.8%), although contribution variations were found among age groups. The outcomes are of public health concern, especially exposure among children, and future research is warranted to evaluate possible associations with health effects, by using more refined occurrence data if available.
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Affiliation(s)
- Sotiria Kotopoulou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
- Hellenic Food Authority, Leoforos Kifissias 124 & Iatridou 2, 11526 Athens, Greece
| | - Antonis Zampelas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
- Hellenic Food Authority, Leoforos Kifissias 124 & Iatridou 2, 11526 Athens, Greece
| | - Emmanuella Magriplis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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Milešević J, Vranić D, Gurinović M, Korićanac V, Borović B, Zeković M, Šarac I, Milićević DR, Glibetić M. The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia. Nutrients 2022; 14:242. [PMID: 35057423 PMCID: PMC8781619 DOI: 10.3390/nu14020242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 12/27/2021] [Accepted: 12/30/2021] [Indexed: 01/02/2023] Open
Abstract
This study provides the data on dietary exposure of Serbian children to nitrites and phosphorus from meat products by combining individual consumption data with available analytical data of meat products. A total of 2603 and 1900 commercially available meat products were categorized into seven groups and analysed for nitrite and phosphorous content. The highest mean levels of nitrite content, expressed as NaNO2, were found in finely minced cooked sausages (40.25 ± 20.37 mg/kg), followed by canned meat (34.95 ± 22.12 mg/kg) and coarsely minced cooked sausages (32.85 ± 23.25 mg/kg). The EDI (estimated daily intake) of nitrites from meat products, calculated from a National Food Consumption Survey in 576 children aged 1-9 years, indicated that the Serbian children population exceeded the nitrite ADI (acceptable daily intake) proposed by EFSA (European Food Safety Authority) in 6.4% of children, with a higher proportion in 1-3-year-old participants. The mean phosphorus concentration varied from 2.71 ± 1.05 g/kg to 6.12 ± 1.33 g/kg in liver sausage and pate and smoked meat products, respectively. The EDI of phosphorus from meat products was far below the ADI proposed by EFSA, indicating that the use of phosphorus additives in Serbian meat products is generally in line with legislation.
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Affiliation(s)
- Jelena Milešević
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Tadeusa Koscuska, 111000 Belgrade, Serbia; (J.M.); (M.G.); (M.Z.); (I.Š.); (M.G.)
| | - Danijela Vranić
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia; (D.V.); (V.K.); (B.B.)
| | - Mirjana Gurinović
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Tadeusa Koscuska, 111000 Belgrade, Serbia; (J.M.); (M.G.); (M.Z.); (I.Š.); (M.G.)
| | - Vladimir Korićanac
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia; (D.V.); (V.K.); (B.B.)
| | - Branka Borović
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia; (D.V.); (V.K.); (B.B.)
| | - Milica Zeković
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Tadeusa Koscuska, 111000 Belgrade, Serbia; (J.M.); (M.G.); (M.Z.); (I.Š.); (M.G.)
| | - Ivana Šarac
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Tadeusa Koscuska, 111000 Belgrade, Serbia; (J.M.); (M.G.); (M.Z.); (I.Š.); (M.G.)
| | - Dragan R. Milićević
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia; (D.V.); (V.K.); (B.B.)
| | - Maria Glibetić
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Tadeusa Koscuska, 111000 Belgrade, Serbia; (J.M.); (M.G.); (M.Z.); (I.Š.); (M.G.)
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6
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Kotopoulou S, Zampelas A, Magriplis E. Dietary nitrate and nitrite and human health: a narrative review by intake source. Nutr Rev 2021; 80:762-773. [PMID: 34919725 DOI: 10.1093/nutrit/nuab113] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Nitrate and nitrite are plant nutrients that, although ubiquitous in plant foods, are highly controversial substances in human nutrition because they are also used as additives in processed foods and may be found as contaminants in drinking water. The aim for this narrative review is to provide a thorough insight into the current literature on the relationship between dietary nitrate and nitrite and the health risks and benefits by source of intake. The results highlight beneficial effects of nitrate and nitrite consumption from plant origin on cardiovascular disease and, to date, no positive correlation has been reported with cancer. On the contrary, high intake of these compounds from processed animal-based foods is related to an increased risk of gastro-intestinal cancer. Nitrate in drinking water also raises some concern, because it appears to be related to adverse health effects. The up-to-date debate on the role of nitrate and nitrite in human nutrition seems to be justified and more research is required to verify safe consumption.
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Affiliation(s)
- Sotiria Kotopoulou
- S. Kotopoulou, A. Zampelas, and E. Magriplis are with the Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece. S. Kotopoulou and A. Zampelas are with the Hellenic Food Authority, Athens, Greece
| | - Antonis Zampelas
- S. Kotopoulou, A. Zampelas, and E. Magriplis are with the Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece. S. Kotopoulou and A. Zampelas are with the Hellenic Food Authority, Athens, Greece
| | - Emmanuella Magriplis
- S. Kotopoulou, A. Zampelas, and E. Magriplis are with the Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece. S. Kotopoulou and A. Zampelas are with the Hellenic Food Authority, Athens, Greece
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7
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Different use of nitrite and nitrate in meats: A survey on typical and commercial Italian products as a contribution to risk assessment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lee DY, Lee SY, Jo C, Yoon Y, Jeong JY, Hur SJ. Effect on health from consumption of meat and meat products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:955-976. [PMID: 34796340 PMCID: PMC8564306 DOI: 10.5187/jast.2021.e101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/26/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022]
Abstract
The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Research Institute of Agriculture and Life Science, Seoul National
University, Seoul 08826, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology and
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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Lim HS, Choi E, Lee SJ, Nam HS, Lee JK. Improved spectrophotometric method for nitrite determination in processed foods and dietary exposure assessment for Korean children and adolescents. Food Chem 2021; 367:130628. [PMID: 34343807 DOI: 10.1016/j.foodchem.2021.130628] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/22/2021] [Accepted: 07/15/2021] [Indexed: 11/04/2022]
Abstract
A spectrophotometric method based on diazo-coupling reaction for nitrite analysis was established and validated, including inter-laboratory validation, linearity, accuracy, precision, the limit of detection (LOD) and limit of quantification (LOQ). The time-saving and high-recovery method was established by examining the filtration step, colorimetric process and concentration range of the calibration curve. This method showed good linearity (r2 > 0.999) in the range of 0.025-1.0 μg/mL. The three-level recoveries were between 86.7% and 108.6%, with the coefficient of variation (CV) below 5.8%. Mean nitrite concentration ranges in processed foods were ND-33.47 mg/kg. The mean nitrite intake was 0.8% of the Acceptable Daily Intake (ADI, 0.07 mg/kg bw/day) for all children and adolescents and 2.8% for the consumer group. The major contributors for all subjects and consumers were ham, sausage and bacon. These results indicated that the improved method was suitable for analyzing nitrite in processed foods and the nitrite exposure levels were safe.
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Affiliation(s)
- Ho Soo Lim
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju 28159, Republic of Korea
| | - Euna Choi
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju 28159, Republic of Korea
| | - Sang Jin Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju 28159, Republic of Korea
| | - Hye Seon Nam
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju 28159, Republic of Korea
| | - Jong Kwon Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju 28159, Republic of Korea.
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Gao Z, Karfunkle M, Ye W, Marzan TA, Yang J, Lex T, Sommers C, Rodriguez JD, Han X, Florian J, Strauss DG, Keire DA. In Vitro Analysis of N-Nitrosodimethylamine (NDMA) Formation From Ranitidine Under Simulated Gastrointestinal Conditions. JAMA Netw Open 2021; 4:e2118253. [PMID: 34181009 PMCID: PMC8239951 DOI: 10.1001/jamanetworkopen.2021.18253] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 05/21/2021] [Indexed: 12/24/2022] Open
Abstract
Importance A publication reported that N-nitrosodimethylamine (NDMA), a probable human carcinogen, was formed when ranitidine and nitrite were added to simulated gastric fluid. However, the nitrite concentrations used were greater than the range detected in acidic gastric fluid in prior clinical studies. Objective To characterize NDMA formation following the addition of ranitidine to simulated gastric fluid using combinations of fluid volume, pH levels, and nitrite concentrations, including physiologic levels. Design, Setting, and Participants One 150-mg ranitidine tablet was added to 50 or 250 mL of simulated gastric fluid with a range of nitrite concentrations from the upper range of physiologic (100 μmol/L) to higher concentrations (10 000 μmol/L) with a range of pH levels. NDMA amounts were assessed with a liquid chromatography-mass spectrometry method. Main Outcomes and Measures NDMA detected in simulated gastric fluid 2 hours after adding ranitidine. Results At a supraphysiologic nitrite concentration (ie, 10 000 μmol/L), the mean (SD) amount of NDMA detected in 50 mL simulated gastric fluid 2 hours after adding ranitidine increased from 222 (12) ng at pH 5 to 11 822 (434) ng at pH 1.2. Subsequent experiments with 50 mL of simulated gastric fluid at pH 1.2 with no added nitrite detected a mean (SD) of 22 (2) ng of NDMA, which is the background amount present in the ranitidine tablets. Similarly, at the upper range of physiologic nitrite (ie, 100 μmol/L) or at nitrite concentrations as much as 50-fold greater (1000 or 5000 μmol/L) only background mean (SD) amounts of NDMA were observed (21 [3] ng, 24 [2] ng, or 24 [3] ng, respectively). With 250 mL of simulated gastric fluid, no NDMA was detected at the upper physiologic range (100 μmol/L) or 10-fold physiologic (1000 μmol/L) nitrite concentrations, while NDMA was detected (mean [SD] level, 7353 [183] ng) at a 50-fold physiologic nitrite concentration (5000 μmol/L). Conclusions and Relevance In this in vitro study of ranitidine tablets added to simulated gastric fluid with different nitrite concentrations, ranitidine conversion to NDMA was not detected until nitrite was 5000 μmol/L, which is 50-fold greater than the upper range of physiologic gastric nitrite concentrations at acidic pH. These findings suggest that ranitidine is not converted to NDMA in gastric fluid at physiologic conditions.
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Affiliation(s)
- Zongming Gao
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Michael Karfunkle
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Wei Ye
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Tim Andres Marzan
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Jingyue Yang
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Timothy Lex
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Cynthia Sommers
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Jason D. Rodriguez
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
| | - Xiaomei Han
- Division of Applied Regulatory Science, Office of Clinical Pharmacology, Office of Translational Sciences, Center for Drug Evaluation and Research, Food and Drug Administration. Silver Spring, Maryland
| | - Jeffry Florian
- Division of Applied Regulatory Science, Office of Clinical Pharmacology, Office of Translational Sciences, Center for Drug Evaluation and Research, Food and Drug Administration. Silver Spring, Maryland
| | - David G. Strauss
- Division of Applied Regulatory Science, Office of Clinical Pharmacology, Office of Translational Sciences, Center for Drug Evaluation and Research, Food and Drug Administration. Silver Spring, Maryland
| | - David A. Keire
- Division of Complex Drug Analysis and Division of Pharmaceutical Analysis, Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, St Louis, Missouri
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11
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A 5-Years (2015–2019) Control Activity of an EU Laboratory: Contamination of Histamine in Fish Products and Exposure Assessment. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238693] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Histamine contamination was evaluated on 474 batches (3130 determinations) of fish products collected in Puglia and Basilicata (southern part of Italy) during the years 2015–2019, using a high-throughput two-tier approach involving a screening (ELISA test) and confirmatory method (HPLC/FLD with o-phthalaldehyde derivatization). Histamine concentration >2.5 mg kg−1 was detected in 51% of total batches with the 2.5% of non-compliance. Except for two samples of fresh anchovies, all non-compliant samples were frozen, defrosted and canned tuna. Among 111 fresh tuna batches, 9 had a content of histamine between 393 and 5542 mg kg−1, and scombroid poisoning cases were observed after their consumption. Good quality canned tuna and ripened anchovies sold in Italy was observed. Furthermore, the analysis of the processing technology and storage practice critical points were reported in this study, with useful considerations to minimize the histamine risk for consumers. Finally, based on these results, several considerations about risk exposure were reported.
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Nitrite and nitrate content in meat products and estimated nitrite intake by the Estonian children. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1229-1237. [PMID: 32429776 DOI: 10.1080/19440049.2020.1757164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Public interest in nitrate and nitrite content reduction in meat products has increased; therefore, the aim of the present study was to determine nitrate and nitrite levels in commercial meat products as the main source of added nitrites, and to estimate their dietary intake by children. The intake of nitrite from processed meat products and drinking water by Estonian children was estimated. Daily intake estimations were based on the food consumption data of the National Institute for Health Development. In addition, nitrite/nitrate concentrations of meat and processed meat products were measured using a liquid chromatographic method with UV detection. Mean nitrite intakes among 1087 studied children were 0.015 and 0.016 mg kg-1 b.w. day-1, respectively, among children aged 12-35 months and 3-10 years. Acceptable daily intake (ADI) of 0.07 mg nitrite kg-1 b.w. day-1 was exceeded in 3.1% of children, being more prevalent in the younger age group. Considering the consumption of processed meat and drinking water, mean nitrite intakes in the younger and the older age groups were, respectively, 21.9% and 22.9% of the ADI. Study results indicated that over a period of 10 years, children's dietary nitrite intake from processed meat products has declined, which is probably caused by changes in food preferences and decreased usage of nitrite in cured meat products by meat industries.
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Iammarino M, Mentana A, Centonze D, Palermo C, Mangiacotti M, Chiaravalle AE. Dye use in fresh meat preparations and meat products: a survey by a validated method based on
HPLC
‐
UV
‐diode array detection as a contribution to risk assessment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14275] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Marco Iammarino
- Zooprophylactic Institute of Puglia and Basilicata Via Manfredonia 20 Foggia71121Italy
| | - Annalisa Mentana
- Department of the Sciences of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia71122Italy
| | - Diego Centonze
- Department of the Sciences of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia71122Italy
| | - Carmen Palermo
- Department of the Sciences of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia71122Italy
| | - Michele Mangiacotti
- Zooprophylactic Institute of Puglia and Basilicata Via Manfredonia 20 Foggia71121Italy
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Patarata L, Martins S, Silva JA, Fraqueza MJ. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods 2020; 9:E206. [PMID: 32079181 PMCID: PMC7073624 DOI: 10.3390/foods9020206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/11/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.
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Affiliation(s)
- Luis Patarata
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Sílvia Martins
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - José António Silva
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Maria João Fraqueza
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal;
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van den Brand AD, Beukers M, Niekerk M, van Donkersgoed G, van der Aa M, van de Ven B, Bulder A, van der Voet H, Sprong CR. Assessment of the combined nitrate and nitrite exposure from food and drinking water: application of uncertainty around the nitrate to nitrite conversion factor. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:568-582. [PMID: 31944907 DOI: 10.1080/19440049.2019.1707294] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Dietary exposure to nitrate and nitrite occurs via three main sources; occurrence in (vegetable) foods, food additives in certain processed foods and contaminants in drinking water. While nitrate can be converted to nitrite in the human body, their risk assessment is usually based on single substance exposure in different regulatory frameworks. Here, we assessed the long-term combined exposure to nitrate and nitrite from food and drinking water. Dutch monitoring data (2012-2018) and EFSA data from 2017 were used for concentration data. These were combined with data from the Dutch food consumption survey (2012-2016) to assess exposure. A conversion factor (median 0.023; range 0.008-0.07) was used to express the nitrate exposure in nitrite equivalents which was added to the nitrite exposure. The uncertainty around the conversion factor was taken into account by using conversion factors randomly sampled from the abovementioned range. The combined dietary exposure was calculated for the Dutch population (1-79 years) with different exposure scenarios to address regional differences in nitrate and nitrite concentrations in drinking water. All scenarios resulted in a combined exposure above the acceptable daily intake for nitrite ion (70 µg/kg bw), with the mean exposure varying between 95-114 µg nitrite/kg bw/day in the different scenarios. Of all ages, the combined exposure was highest in children aged 1 year with an average of 250 µg nitrite/kg bw/day. Vegetables contributed most to the combined exposure in food in all scenarios, varying from 34%-41%. Food additive use contributed 8%-9% to the exposure and drinking water contributed 3%-19%. Our study is the first to perform a combined dietary exposure assessment of nitrate and nitrite while accounting for the uncertain conversion factor. Such a combined exposure assessment overarching different regulatory frameworks and using different scenarios for drinking water is a better instrument for protecting human health than single substance exposure.
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Affiliation(s)
- Annick D van den Brand
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Marja Beukers
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Maryse Niekerk
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Gerda van Donkersgoed
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Monique van der Aa
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Bianca van de Ven
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Astrid Bulder
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Hilko van der Voet
- Biometris, Wageningen University & Research, Wageningen, The Netherlands
| | - Corinne R Sprong
- Centres for Nutrition, Prevention & Health Services and Sustainability, Environment & Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
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Chetty AA, Prasad S, Pinho OC, de Morais CM. Estimated dietary intake of nitrate and nitrite from meat consumed in Fiji. Food Chem 2019; 278:630-635. [DOI: 10.1016/j.foodchem.2018.11.081] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 11/08/2018] [Accepted: 11/14/2018] [Indexed: 01/12/2023]
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