The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market

Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curing to this cancer risk. The occurrence of volatile N-nitrosamines (VNAs) has over the years been intensively studied while the knowledge on the occurrence and toxicity of non-volatile N-nitrosamines (NVNAs) is still limited. Therefore, this study focuses on quantification of both VNAs and NVNAs in a large selection of processed meat products. For this purpose, a robust, specific and sensitive method allowing analysis of seven VNAs and two NVNAs was optimized and validated using kassler, sausage, and salami. The limit of quantification achieved was 0.1-0.5 ng center dot g 1 for most of the VNA, and 2.3-4.2 ng center dot g 1 for the NVNA. In one hundred commercial samples N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected (97 samples) among all target NAs and it was found at concentrations ranging from 3.1 ng center dot g 1 to 1660 ng center dot g 1. The samples contained relatively low mean levels of the individual VNAs (<= 1 ng center dot g 1). The levels of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and N-nitrosopiperidine (NPIP) ranged from non-detectable to 3.8, 10.8 and 2.9 ng center dot g 1, respectively. A correlation between the detected residual levels of nitrite and/or nitrate and concentrations of individual NAs could not be demonstrated. Based on principle component analysis (PCA) some correlations between salami, sausage and bacon and NAs could be shown.

Automated summary

Several epidemiological studies have linked the consumption of processed meat products with an increased risk of colorectal cancer. This study aimed to quantify both volatile and non-volatile N-nitrosamines in a large selection of processed meat products. The results showed that N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected N-nitrosamine, and its concentrations varied widely in the samples.