Nitrosamines (or more formal N– Nitrosamines) are chemical compounds that can form in food as a result of food preparation and processing. They are found in a variety of foods such as cured meat products, processed fish, cocoa, beer and other alcoholic beverages. Nitrosamines can be found in a variety of other foods such as cooked meats, processed vegetables, grains, milk and dairy products, or breads, jams and condiments. Some nitrosamines are genotoxic. DNA) and carcinogenic (may cause cancer). EFSA’s draft opinion assesses the risks to public health associated with the presence of nitrosamines in food.
Prof. Bettina Grassl-Krapp He is the chair of the EFSA Panel on Contaminants in the Food Chain (CONTAM) working group that provided an opinion on nitrosamines, currently in public consultation. November 22, 2022.
Can you briefly describe your work? What are the main results?
We began by evaluating the effects of nitrosamines on humans and animals. We then assessed health risks for the EU. Population. The review concludes that it is very likely for all age groups Food exposure Nitrosamines are above the level that can indicate health.
How do you assess the risk of these genotoxic and carcinogenic substances?
When assessing genotoxic and carcinogenic substances unintentionally present in the food chain, EFSA calculates an exposure margin (MOE) to users. MOE is the ratio of two factors: the Size Which is small but measurable Negative influence It appears, and the level Vulnerability substance for a certain population. In general, a ratio above 10,000 indicates low risk to consumers.
In our review, event Liver tumors in rats as a key adverse effect of exposure to nitrosamines. We used carcinogens Capacity A highly potent nitrosamine (N-nitrosodiethylamine, or NDEA) to make matters worse for other nitrosamines found in food.
This review Is it related to the EFSA Opinion on Nitrates and Nitrates published in 2017?
Nitrates may be involved in the formation of nitrosamines. In the year As part of a 2017 review of the safety of nitrites and nitrates, EFSA experts noted high levels of nitrosamines in meat products, but did not have enough data to link these levels to nitrates added intentionally to food.
What are the current knowledge gaps? What additional information would you like to receive during the public consultation?
In all aspects of our opinion, especially in Vulnerability assessment Used conditions, to reduce Uncertainty In the calculation of dietary exposure. Uncertainty is due to large quantities. Occurrence Dietary exposure assessment of nitrosamines results from underquantification and limited data availability.
How can academia and other interested parties contribute to the final proposal?
The draft Scientific opinion It is open to public consultation until 22 November 2022 and this is a great opportunity to send in comments and feedback. We welcome all input!
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