Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat

Abdullah, Abu Tareq Mohammad; Khan, Tanzir Ahmed; Sharif, Miskat; Mazumdar, Reaz Mohammad; Rahman, Mohammad Mahfuzur

doi:10.1016/j.crfs.2022.02.010

Cited by 12 publications

(4 citation statements)

References 25 publications

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“…It is also reported in cheese and dried milk powder at range of 0.5–30 and <0.3 μg/kg (Raoul et al, 1997). In a variety of meat products, including pork meat (in salt) at 0.06–0.07 μg/kg, smoked pork brisket at 0.06–9.5 μg/kg, cured meats at up to 40 μg/kg, cooked sausages at 0.3 μg/kg, fried and cooked sausages at 0.03–5.1 μg/kg, German sausage pate (non‐smoked) at 0.02–7.5 μg/kg, sausage with garlic at 1.3–604 μg/kg, sausage salami type at 1.5–12 μg/kg, various smoked sausages at 0.91–10.3 μg/kg, smoked or dried ham at 0.06–0.07 μg/kg, fish cake at 0.2–0.74 μg/kg, and bacons at 0.2–0.77 μg/kg (Abdullah et al, 2022; Jo et al, 2010; Mavelle et al, 1991), whereas, in fish at <1 to 147 μg/kg, hot smoked fish at 4.36 μg/kg, cold smoked fish at 1.92 ug/kg, pickled fish at 5.37 μg/kg, salted fish at 3.16 μg/kg, fried fish at 8.29 μg/kg, and salt‐dried fish at 3.81 μg/kg (IARC, 1978).…”

Section: N‐nitroso Compounds and Ndeamentioning

confidence: 99%

A systematic review on multipotent carcinogenic agent, N‐nitrosodiethylamine (NDEA), its major risk assessment, and precautions

Janmeda,

Jain,

Chaudhary

et al. 2024

J of Applied Toxicology

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The International Agency for Research on Cancer has classified N‐nitrosodiethylamine (NDEA) as a possible carcinogen and mutagenic substances, placing it in category 2A of compounds that are probably harmful to humans. It is found in nature and tobacco smoke, along with its precursors, and is also synthesized endogenously in the human body. The oral or parenteral administration of a minimal quantity of NDEA results in severe liver and kidney organ damage. The NDEA required bioactivation by CYP450 enzyme to form DNA adduct in the alkylation mechanism. Thus, this bioactivation directs oxidative stress and injury to cells due to the higher formation of reactive oxygen species and alters antioxidant system in tissues, whereas free radical scavengers guard the membranes from NDEA‐directed injury in many enzymes. This might be one of the reasons in the etiology of cancer that is not limited to a certain target organ but can affect various organs and organ systems. Although there are various possible approaches for the treatment of NDEA‐induced cancer, their therapeutic outcomes are still very dismal. However, several precautions were considered to be taken during handling or working with NDEA, as it considered being the best way to lower down the occurrence of NDEA‐directed cancers. The present review was designed to enlighten the general guidelines for working with NDEA, possible mechanism, to alter the antioxidant line to cause malignancy in different parts of animal body along with its protective agents. Thus, revelation to constant, unpredictable stress situations even in common life may remarkably augment the toxic potential through the rise in the oxidative stress and damage of DNA.

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Section: N‐nitroso Compounds and Ndeamentioning

confidence: 99%

A systematic review on multipotent carcinogenic agent, N‐nitrosodiethylamine (NDEA), its major risk assessment, and precautions

Janmeda,

Jain,

Chaudhary

et al. 2024

J of Applied Toxicology

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“…In a study of four types of processed beef from various restaurants in Dhaka, Bangladesh, the order of total nitrosamine content is shik kabab (20.87 μg kg −1 ), burger patty (20.44 μg kg −1 ), steak (15.84 μg kg −1 ), and chap (14.95 μg kg −1 ). Additionally, among all beef samples, it is reported that NDMA is the highest 21 …”

Section: Introductionmentioning

confidence: 99%

“…Additionally, among all beef samples, it is reported that NDMA is the highest. 21 The aim of our article is to re-evaluate N-nitrosamines, which still remain dangerous, to draw new attention to this issue and to evaluate new possibilities for reducing them. In this article, first, the metabolism of nitrite, nitrate and N-nitrosamine in the body is discussed.…”

Section: Introductionmentioning

confidence: 99%

N‐Nitrosamines: a potential hazard in processed meat products

Deveci,

Tek

2023

J Sci Food Agric

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Nitrite, nitrate, and their salts are added to processed meat products to improve color, flavor, and shelf life and to lower the microbial burden. N‐Nitrosamine compounds are formed when nitrosing agents (such as secondary nitrosamines) in meat products interact with nitrites and nitrates that have been added to the meat. With the consumption of such meat products, nitrosation reactions occur in the human body and N‐nitrosamine formation occurs in the gastrointestinal tract. Despite the benefits nitrites and nitrates have on food, their tendency to create nitrosamines and an increase in the body's nitrous amine load presents health risks. The inclusion of nitrosamine compounds in possible and probable carcinogen classes according to the International Agency for Research on Cancer requires a re‐examination of the literature review on processed meat products. This article evaluates the connections between various cancer types and nitrosamines found in processed meat products. © 2023 Society of Chemical Industry.

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“…Since then, nitrosamines have been extensively studied for their adverse effects and have been identified in a wide range of pharmaceutical products. In the food industry, nitrosamines were reported in cured meats, beer, and fish, among other products [4][5][6]. In the cosmetics industry, nitrosamines were reported in hair dyes, nail polish, and other personal care products.…”

Section: Introductionmentioning

confidence: 99%

Nitrosamine Impurities in Herbal Formulations: A Review of Risks and Mitigation Strategies

et al. 2023

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Nitrosamines are a class of chemical compounds that have been found to be impurities in a variety of pharmaceutical products. These impurities have raised concerns due to their potential carcinogenic effects. Recent studies have identified nitrosamines as impurities in a number of pharmaceutical products including angiotensin II receptor blockers (ARBs) and proton pump inhibitors (PPIs). The presence of nitrosamines in these products has led to recalls and market withdrawals. In addition to pharmaceuticals, nitrosamines have also been found in some herbal medicines particularly those containing traditional Chinese medicinal ingredients. The presence of nitrosamines in herbal formulations poses a significant risk to public health and highlights the need for quality control and regulations in the herbal drug industry. The present review article aims to discuss nitrosamine impurities (NMI) prominent causes, risks and scientific strategies for preventing NMI in herbal formulations. The primary objective of this study is to examine the origins of nitrosamine contamination in herbal formulations, the risks associated with these contaminants, and the methods for reducing them. The significance of thorough testing and examination before releasing herbal products to the public is also emphasized. In conclusion, the presence of nitrosamines is not limited to pharmaceutical products and poses a significant threat to the safety of herbal drugs as well. Adequate testing and extensive research are crucial for producing and distributing herbal medicines to the general population.

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Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat

Cited by 12 publications

References 25 publications

A systematic review on multipotent carcinogenic agent, N‐nitrosodiethylamine (NDEA), its major risk assessment, and precautions

A systematic review on multipotent carcinogenic agent, N‐nitrosodiethylamine (NDEA), its major risk assessment, and precautions

N‐Nitrosamines: a potential hazard in processed meat products

Nitrosamine Impurities in Herbal Formulations: A Review of Risks and Mitigation Strategies

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