Health risk assessment taking into account N-nitrosamines’ concentrations in food products

N-nitrosamines formed in meat products, especially during heat treatment, are potentially hazardous to human health. Smoked sausages are a product with a high content of N-nitrosamines, including those not regulated in Russia, which can cause health risks for population. The aim of this study was to perform health risk assessment considering ratios of N-nitrosamine concentrations in food products. The data on N-nitrosamines’ concentrations were analyzed using MS Excel and Statistica 10.0 programs. The relationship between these concentrations was evaluated using Spearman correlation coefficient. Parameterization of dependencies was carried out by regression analysis with evaluation of model significance by Fisher's criterion. Differences at the level of p ≤ 0.05 were considered statistically significant. Risk assessment was performed in accordance with the Guideline R.2.1.10.3968-23. Correlation analysis between N-nitrosamines in smoked sausages revealed a significant correlation between concentrations of NDMA and NEMA (rs = 0.77) and NDMA and NPyRA (rs = 0.81) at p