Probabilistic Dietary Exposure and Carcinogenic Risk of Heterocyclic Aromatic Amines Formed in the Main Groups of Fast Foods: Investigation of Different Ages and Genders Publisher



Mohammadi A^{1, 2} ; Tajdaroranj B^{1, 3} ; Hosseini H¹ ; Kamankesh M^{4, 5} ; Shariatifar N⁶ ; Jazaeri S¹ ; Hosseiniesfahani F⁷
Source: Journal of Food Composition and Analysis Published:2023

Abstract

In this research, 99 numbers of grilled hamburger and sausage samples containing different percents of red meat were selected for the risk assessment of heterocyclic aromatic amines (HAAs). A sensitive method based on electromigration coupled with high-performance liquid chromatography was employed to analyze HAAs. LOD and LOQ were obtained in the range of 1.2–1.6 and 4.0–5.5 ng/g for hamburgers and 1.5–1.6 and 4.9–5.3 ng/g for sausages, respectively. RSD was lower than 10% and recovery was obtained higher than 87%.The range of HAAs in hamburger and sausages samples was 59.5–1530 ng g–1 and 35.9–2050 ng g1, respectively. Low and high daily intake of IQ, MeIQ and MeIQx via hamburger consumption for the entire study population was calculated at 21.9 and 2856.5 ng/day/capita, respectively. As a good scenario (P 5th), HAAs daily intake is 22.8 ng/capita for sausage consumers, and as a bad scenario (P 95th), HAAs intake was 3990 ng/day/capita. The results confirmed that exposure to HAAs in the male population was higher than the female population in all age groups. Moreover, the levels of chronic daily intake (CDI) of HAAs were enhanced with age. © 2023 Elsevier Inc.