This study assesses nitrosamine levels and dietary intake risk among medical staff consuming processed meats during night shifts.
Research conducted at Alexandria University Hospitals highlights the potential health risks associated with nitrosamine exposure, particularly among healthcare workers who often consume processed meat products like hotdogs, sausages, and burgers during their late-night shifts. The study involved 420 medical staff, including physicians, pharmacists, and nurses, focusing on their dietary habits and knowledge of carcinogenic substances found within their food sources.
N-nitrosamines are notable carcinogens produced during the curing process of meats, particularly when nitrites react with amines under acidic conditions within the human stomach. With regulatory authorities like the European Food Safety Authority setting stringent limits on nitrites and nitrates to minimize these risks, the current study sought to quantify how much these compounds are actually consumed by medical staff working the night shift.
The results revealed alarming levels of nitrosamines, particularly within hotdogs, which showed concentrations of 159.24 µg/g, translating to significant intake levels, particularly among pharmacists who had the highest average nitrosamine exposure (0.0507 ± 0.0116 µg/kg BW/d).
Prior studies have highlighted the dietary patterns of shift workers, who frequently opt for fast food and snacks over healthier options due to convenience. "Night shift workers are mainly dependent on fast food and snacks during their work hours because of the availability of this type of food more than other healthy foods," notes the study. This dietary reliance raises concerns, as the consumption of processed meats is known to significantly contribute to nitrosamine exposure.
To assess these risks, researchers calculated the Margin of Exposure (MOE), with findings indicating values greater than 17,000, representing low concern for carcinogenic effects. This threshold is markedly higher than the European Food Safety Authority’s BMDL10 reference point of 29 µg/kg BW/day, underscoring the need for continuous monitoring and dietary assessments among this demographic.
The methodology involved collecting data through self-reported dietary recalls over three consecutive days, allowing researchers to estimate nitrosamine consumption accurately. Participants were predominantly younger, with ages capped at 39 years to focus on those likely to engage frequently with fast food. Incorporation of quotes describing the study protocol helped explain how dietary assessments were conducted.
Overall, the findings suggest significant differences in nitrosamine intake across the medical staff's roles, particularly highlighting pharmacists at risk. The results encourage the food industry to reevaluate processed meat production methods, proposing recommendations to reduce nitrosamine levels and hence lower potential cancer risks for consumers.
Concluding the study, the authors stressed the importance of developing improved dietary habits among night-shift employees and urged processed food manufacturers to gradually reformulate their products to limit nitrosamine content without compromising on taste. "To reduce nitrosamine intake... the food industry should gradually reformulate its products," they concluded, reinforcing the study's commitment to enhancing public health standards effectively.
By spotlighting the association between processed food consumption, night shifts, and nitrosamine intake, the study calls for greater awareness and regulatory action to mitigate health risks among vulnerable populations such as healthcare workers.