Carcinogenic N-nitrosamines in the diet: occurrence, formation, mechanisms and carcinogenic potential

Tricker, Anthony R.; Preußmann, R.

doi:10.1016/0165-1218(91)90123-4

Cited by 475 publications

(285 citation statements)

References 40 publications

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“…Pork meat was first preserved with much salt for 1-2 weeks, and then dried in the wind and the sun. Such procedures might lead to formation of N-nitroso compounds from the reaction of nitrosamine and nitrite, which was proven to be carcinogenic to animals and possibly carcinogenic to humans (Scanlan, 1983;Tricker and Preussmann, 2011). In addition to the carcinogens, high salt in the processed meat may increase the risk of gastric cancer, although salt itself is not a carcinogen.…”

Section: Discussionmentioning

confidence: 99%

Salt Processed Food and Gastric Cancer in a Chinese Population

Lin

Li²,

Leung³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

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Section: Discussionmentioning

confidence: 99%

Salt Processed Food and Gastric Cancer in a Chinese Population

Lin

Li²,

Leung³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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“…The foods rich in nitrate and nitrite and processed meat added nitrate as preservative and coloring material is not carcinogenic per se, but in the gastrointestinal region, nitrate is converted to nitrite, so N-nitroso compounds are formed from nitrite reacting with amino substrates in food. 29 Many of these compounds have been proven to be carcinogens in the animal study. 30 But vegetables are the sources of antioxidants such as vitamin C and ␤-carotene, which inhibit the endogenous formation of N-nitroso compounds, as well as common sources of nitrate which contribute to formation of N-nitroso compounds.…”

Section: Table V -Odds Ratios Of Gastric Cancer In Relation To Food Gmentioning

confidence: 99%

Dietary factors and gastric cancer in Korea: A case‐control study

Kim¹,

Chang²,

Kim³

et al. 2001

Intl Journal of Cancer

199

152

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To assess gastric cancer (GC) risk in relation to dietary intake in Korea, a case-control study was performed. Trained dietitians interviewed 136 patients diagnosed with GC, and the same number of controls were selected by matching sex, age and hospital. A significant decrease in GC risk was observed with increased intake of Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Baiechu kimchi-stew, garlic, mushroom and soybean milk. On the contrary, a significant increase in the risk of GC was observed with increased intake of cooked rice with bean, charcoal grilled beef, pollack soup, Kkakduki (a kind of kimchi prepared with salted radish and red pepper, etc.), Dongchimi (a kind of kimchi prepared with radish and a large quantity of salt water) and cooked spinach. In food groups, increased intake of soybean products was associated with decreased risk of GC. Intake of citrus fruits rather than total fruits was shown to have a protective effect on the risk of GC, but was not significant. In this study, intake of total vegetables was shown to have a protective effect, whereas high nitratecontaining vegetables increased the risk of GC. In conclusion, our study suggests that the risk of GC decreased with high consumption of fresh vegetables and fruits, whereas high consumption of foods rich in nitrate and carcinogenic substances produced during the cooking process increased the risk of GC. Although gastric cancer (GC) incidence and mortality have been decreasing, it is still 1 of the common cancers around the world. 1 GC is the most common cause of cancer death in Korea. 2 The risk factors of GC are largely environmental, genetic and infection. Being infected with the bacterium Helicobacter pylori, 1 of the risk factors of GC, causes inflammation of gastric mucosa. 3 Helicobacter pylori infection per se, however, may not be sufficient to cause GC because there is low GC incidence despite high infection rate of Helicobacter pylori. 4 Among environmental factors such as socioeconomic status, alcohol drinking, smoking, dietary habit and refrigerator use, the dietary factor is 1 of the most important risk factors of GC. Most studies on the relationship between diet and GC have suggested that foods rich in nitrate or nitrite, a high salt diet, smoked meat or fish and a high carbohydrate diet increase the risk of GC, whereas high consumption of fresh vegetables, fruits and dairy products decreases the risk of GC, although the findings are not always consistent. [5][6][7][8][9][10][11][12][13][14][15] Dietary habits of Korean people can be characterized as a high intake of salty foods and carbohydrates and a higher intake of cooked rather than fresh vegetables. For this reason, it is necessary to investigate the effect of dietary factors on GC in Korea. Therefore, we conducted a case-control study, which focused on the association of dietary factors and GC in Korea. MATERIAL AND METHODSTrained dietitians interviewed a total of 157 patients highly suspected by endoscopic examination as having GC at Han...

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“…Such procedures may lead to formation of N-nitroso compounds from the reaction of nitrosamine and nitrite, which were proven to be animal carcinogens and possible human carcinogens. 30,31 Moreover, salted meat may also contain other carcinogens, such as heterocyclic amines, polycyclic aromatic hydrocarbons, particularly being cooked or processed at high temperature. 19 In addition to the carcinogens, a high concentration of salt in the processed meat may increase the risk of EC, although salt itself is not a carcinogen.…”

Section: Discussionmentioning

confidence: 99%

Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

et al. 2015

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Etiology of esophageal cancer has not yet been clearly documented, especially in high-risk regions. To evaluate the association between salted meat intake and esophageal squamous-cell carcinoma (ESCC) and to explore its joint effects with alcohol drinking and smoking, a population-based case-control study was conducted in a high ESCC risk area in China, including 942 incident ESCC cases and 942 age-and sex-matching controls. A validated food frequency questionnaire was used to collect information on dietary factors, alcohol drinking and tobacco smoking. Conditional logistic regressions were applied to estimate the association between salted meat intake and ESCC and its interactions with alcohol drinking and smoking, with adjustment for other confounders, including total energy intake. Salted meat intake was associated with an increased risk of ESCC, showing an exposure-response relationship (p for trend <0.001). Consumption of 50 g salted meat per week was related to an increased risk by 18% (odds ratio 5 1.18, 95% confidence interval: 1.13-1.23). Salted meat in combination with either alcohol drinking or smoking had a greater risk than salted meat alone, which was more than additive. The strongest association was seen in the combination of all the three factors, particularly at the highest level of salted meat intake (odds ratio 5 29.27, 95% confidence interval: 13.21-64.89). Salted meat intake is strongly associated with ESCC and its interactions with alcohol drinking and/or smoking highlights the significance of reducing salted meat intake among smokers and drinkers with respect to ESCC prevention.Esophageal cancer (EC) is one of the most common cancers in the world, with very high incidence and mortality rates in some developing countries. China is among the countries with the highest incidence rate, contributing to half of the total cases and deaths. 1 In China, >90% of EC occurs in the form of esophageal squamous-cell carcinoma (ESCC). Despite a steady decline in mortality from this cancer over the recent two decades, the incidence and mortality in China remained in the top of the world. Moreover, the 5-year survival rate of ESCC was low in China, ranging 10-30%, because of poor prognosis and lack of effective treatments. 2 Hence, implementation of effective prevention and control of the cancer are of vital importance.Alcohol drinking and tobacco smoking are two wellestablished risk factors for ESCC. [3][4][5][6][7] It is generally recognized that dietary factors play important roles in the development of this cancer. [8][9][10][11][12] However, whether alcohol drinking and smoking interact with diets in the development of ESCC is unclear. Recently, concerns over a high incidence of ESCC have been linked to consumption of processed meat. But, findings from previous studies on the associations between processed meat and ESCC were not consistent. [13][14][15][16][17][18] A varied definition of processed meat might partially explain the inconsistency of the results. 19 A recent literature review reported that...

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Carcinogenic N-nitrosamines in the diet: occurrence, formation, mechanisms and carcinogenic potential

Cited by 475 publications

References 40 publications

Salt Processed Food and Gastric Cancer in a Chinese Population

Salt Processed Food and Gastric Cancer in a Chinese Population

Dietary factors and gastric cancer in Korea: A case‐control study

Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

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