Evaluation of Nitrite Exposure from Meat Products Supplied in Tehran, Iran

Journal of Chemical Health Risks

دوره 13، شماره 1، خرداد 2023، صفحه 43-48   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2022.1939656.1403

نویسندگان

Parisa Sadighara¹؛ Behrouz Akbari-adergani²؛ Enam Shokri³؛ Amir Tabaraki³؛ Sara Mohamadi⁴؛ Tayebeh Zeinali^{* 5}

¹Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

²Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

³Meat Products Training Center, Applied Sciences University, Tehran, Iran

⁴Graduated from department of food hygiene, Faculty of veterinary medicine, Shahrekord University, Shahrekord, Iran

⁵Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran

چکیده

Nowadays, due to the increased consumption of meat products, investigation of their additives such as nitrite seems necessary. Nitrate in combination with salt has a synergistic characteristic against pathogenic microorganisms. Nitrite combines with protein, fats, and volatile and non-volatile compounds in meat and plays an important role in flavoring meat products. Excessive use of this substance leads to a more dangerous compound called nitrosamine. The present study aimed to investigate the nitrate content of meat products with different levels of meat. Health risk assessment toward nitrite was also calculated. A total of 108 samples of meat products in various commercial brands were collected and analyzed from retail markets of Tehran to detect the amount of nitrite in them. Meat products in terms of their meat percentage were divided into three categories under 50%, 50% to 70%, and more than 70%. Estimated daily intake (EDI), based on per capita consumption rate and hazard quotient (HQ) for adults and children were also estimated. The mean concentration of nitrite in meat products with >70% meat, 50-70%, and <50% were 28.04, 30.07, and 27.02 mg kg^-1, respectively that did not resemble any significant difference (p>0.05). The results indicated that the levels of nitrite were lower than permissible levels. The calculated HQ was less than 1 for meat products. However, this value was more for children. So is necessary to take precautions any over-consumption of this type of product in children.

کلیدواژه‌ها

Meat products؛ Nitrite؛ Red meat؛ Chicken؛ Exposure assessment

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