Effects of Product Format on Nicotine and TSNA Extraction from Snus Pouches Nathan Gale, Graham Errington and Kevin McAdam Group Research & Development, British American Tobacco, Southampton, UK 1 67th Tobacco Science Research Conference, Williamsburg, VA, 15-18 September 2013
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Effects of Product Format on Nicotine and TSNA
Extraction from Snus Pouches
Nathan Gale, Graham Errington and Kevin McAdam
Group Research & Development, British American Tobacco, Southampton, UK
1
67th Tobacco Science Research Conference, Williamsburg, VA, 15-18 September 2013
Introduction
� Background and Objective
� Methods- Approach for estimating exposure
- Study design
- Study protocol
- Chemical & statistical analysis
� Results- Mass and percentage extracted
- Effects on extraction of nicotine, NNN and NNK
- Comparison with literature
� Summary
2
Background and Objective
Understanding Exposure
� Understanding quantity of constituents extracted during snus use is an important step in estimating exposure
- STPs, NNN and NNK identified as Group 1 carcinogens by IARC
- Nicotine, NNN and NNK feature on FDA HPHC list
� A number of factors are likely to affect extraction- Product format, human use behaviours, constituents
� Our previous studies of pouched snus have concentrated on a single product
- To allow evaluation of effects of human and constituent factors on extraction
3
Methods
Approach for Estimating Exposure
� Constituent levels in used snus portions compared with levels in unused portions
� Amount and extent of extraction calculated:
4
Amount Extracted = Quantity in Unused Snus – Quantity in Used Snus
% Extracted = (Amount Extracted / Quantity in Unused Snus)*100
Methods
Study Design
� Study designed to assess effects of pouch mass (3 levels), moisture content (2 levels) and flavour (3 levels) on extraction
- Balanced incomplete block design
� 18 test pieces manufactured specifically for this study- No effect of flavour level on nicotine, NNN or NNK extraction, therefore data
for products with same pouch size and moisture content combined here
5
ProductPouch mass
(g ± tolerance)Moisture content(% ± tolerance)
Product ‘style’
1 0.5 ± 0.05 52 ± 2 Brown
2 1.0 ± 0.10 52 ± 2 Brown
3 1.5 ± 0.15 52 ± 2 Brown
4 0.5 ± 0.05 45 ± 2 White
5 1.0 ± 0.10 45 ± 2 White
6 1.3 ± 0.13 45 ± 2 White
Methods
Study Protocol
� Central Location study in Stockholm, Sweden
� 18 male snus users aged 19-65 completed the study- Each volunteer provided informed consent and was reimbursed for time
and travel
� Controlled intake before and during study- No food or tobacco product consumption 1 hour prior to attendance
- No food or drink during session, other than option of water between samples
- Snus pouch held in mouth by subjects for 60 minutes1
� Control (unused) pouches taken from same tin as test sample at same time
� Post-use, snus samples transported frozen in individual glass vials
61 Digard, H., Errington, G., Richter, A. and McAdam, K. Nicotine and Tobacco Research 2009 11:1175-1181
Methods
Chemical and Statistical Analysis
� Validated multi-analyte extraction method1 used to examine multiple constituents from same snus pouch
- Each pouch extracted in methanol and centrifuged
- Aliquot analysed for nicotine by GC-MS
- Second aliquot analysed for TSNAs by LC-MS/MS
� Extraction values calculated for each pair of pouches- General Linear Model used to assess effects of pouch mass and moisture
content
71 Digard, H., Gale, N., Errington, G., Peters, N. and McAdam, K. Chemistry Central Journal 2013 7:55