The Contribution of cocoa additive to cigarette smoking addiction

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Page 126 of 207 RIVM report 650270002 Tyramine conversion factor: no data available Critical assessment Tyramine can be regarded as being phenol, ring-linked to an amino group containing, aliphatic, short chain (aminoethyl-group). Phenol contains a homocyclic six membered ring (no nitrogen or oxygen atoms in the ring). The ring linked hydroxyl has the potential to act as a (very weak) acid. The free amino group in the aliphatic chain is a potential group to react with aldehydes and ketones and with monoamino-oxydase (MOA), and it adds basic properties to the compound. Conclusion Tyramine potentially acts as a competitor for nicotine with respect to the oxidation reaction with monoamino-oxydase. FUNCTION IN TOBACCO No data available. AMOUNT IN TOBACCO PRODUCTS Tyramine is a natural component of tobacco leaves. In Nicotiana tabacum plant, the amount of free tyramine was 40 µg/g fresh weight (6). Assuming the dry weight of tobacco is 10 % of the fresh weight and tyramine is not degraded during fermentation process, than we conclude that the estimated tyramine amount in dried tobacco plant is ± 400 µg/g dry weight. Tyramine is also added to tobacco as a component of cocoa, which is used as a flavouring agent. A typical casing concentration of cocoa for cigarette tobacco is 1% (7). The average amount of tyramine in cocoa varies from 0.73 – 14.7 µg/g (8). Assuming one cigarette weights approximately 1 g, the maximum tyramine amount from cocoa in one cigarette is estimated to be 147 ng. The natural tyramine amount in cigarettes from tobacco plant is ±2700 times higher compared to the tyramine amount from added cocoa. AMOUNT IN SMOKE main stream No data available. side stream No data available. SOURCE Tyramine is a natural tobacco component and is also added to tobacco as a component of cocoa powder, which is used as flavouring agent (7). ENVIRONMENTAL LEVELS AND HUMAN EXPOSURE Tyramine content was determined in fish and fish products, ripening and processed cheese, yeast, wine, cabbage and sauerkraut, and tomato paste. Tyramine levels found in those products were: raw fish 0.0-2.6 mg/100 g, fish products 0.0-10.0 mg/100 g, and cheeses 1.3-20.0 mg/100 g. In the remaining food products (tomato paste, yeast, wine, cabbage and sauerkraut) tyramine content fluctuated between 0.0-8.0 mg/100 g
RIVM report 650270002 Page 127 of 207 Tyramine (highest in sauerkraut) (9). Free tyramine measured in several beverages (red and white wine, chiantie and beer) showed an average tyramine concentration which ranged between 1.22 mg/l to 1.48 mg/l (10). COMBUSTION PRODUCTS No data available. CONSENSUS REPORTS No data availabe. STANDARDS AND RECOMMENDATIONS ADI: An intake of > 40 mg biogenic amines (histamine, tryptamine, tyramine, phenylethylamine, etc.) per meal has been considered potentially toxic. In cheese and sauerkraut it is recommended that the sum of tyramine, histamine, putrescine and cadaverine should not exceed the amount of 0.03 % (w/w) (11). TWANL = MAC: no data available. TWAD =MAK: no data available. TWAUSA: no data available. STELNL: no data available. STELUSA: no data available. LTEL: no data available. TLV-C: no data available. TLV-CARCINOGENICITY: no data available. MAK-REPRODUCTION: no data available. Others: Reference value: The mean basal plasma tyramine concentrations measured in 24 healthy male volunteers were 4.0 ± 1.5 ng/ml (12). Another study found a lower mean plasma tyramine concentration in eight normal subjects: 1.3 ± 0.1 ng /ml (13). CLASS EG Carc. Cat.: no data available. IARC-category: no data available. CEC: no data available. Critical assessment Comparison of smoking related daily intake of tyramine with daily intake from other sources: SMOKING TYRAMINE INTAKE BY EATING OR DRINKING 25 cigarettes 3 chocolate wine cheese (1 % cocoa) bars of 60 g (125 g) (50 g) TYRAMINE (µg) 10004 (6, 7) 2646 (8) 185 (10) 10000 (9) No data are available on the profile of the pyrolysis/combustion products of tyramine.
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