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N-nitrosodimethylamine in Spanish beers
M Izquierdo-Pulido1, J F Barbour, R A Scanlan
1Unitat de Nutrició i Bromatologia, Universitat de Barcelona, Spain.
Summary
A 1994 survey found N-Nitrosodimethylamine (NDMA) in 52% of Spanish beers. This volatile N-nitrosamine was detected at levels up to 0.55 microgram/kg, posing a potential intake risk for consumers.
Area of Science:
- Food safety analysis
- Chemical contaminants in beverages
Background:
- Volatile N-nitrosamines are potential carcinogens.
- Beer can be a source of dietary exposure to N-nitrosamines.
Purpose of the Study:
- To assess the contamination levels of volatile N-nitrosamines in Spanish beers.
- To determine the prevalence and concentration of N-Nitrosodimethylamine (NDMA) in the surveyed beer samples.
Main Methods:
- A survey of 21 different types of Spanish beers produced in 1994.
- Gas chromatography with selective detection was used to quantify NDMA.
- Levels were compared across different beer types.
Main Results:
- N-Nitrosodimethylamine (NDMA) was the only volatile N-nitrosamine detected.
- 52% of the analyzed Spanish beers contained NDMA at or above the 0.05 microgram/kg detection limit.
- The mean NDMA level was 0.11 microgram/kg, with a range from not detected to 0.55 microgram/kg.
- No significant differences in NDMA content were observed among different beer types.
Conclusions:
- NDMA is present in a significant proportion of Spanish beers.
- The estimated individual daily intake of NDMA for Spanish consumers could reach up to 0.021 microgram/person/day.
- Further monitoring and potential mitigation strategies for NDMA in beer may be warranted.