Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite

Miller, Barbara J.; Billedeau, Stanley M.; Miller, Dwight W.

doi:10.1016/0278-6915(89)90131-2

Cited by 24 publications

(10 citation statements)

References 5 publications

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“…Cooking by a commercial Roll-a-Grill device where there was direct contact between turning heated (148°C) metal rollers and the frankfurters for longer periods of time than the other cooking methods gave intermediate NDMA values. The least amount of NDMA was formed by microwave cooking and the highest by frying the fish-meat franks, similar to results reported for N-nitrosopyrrolidine formation in bacon (Pensabene et al, 1974;Vecchio et al, 1986;Miller et,al., 1989;Osterdahl et al, 1990). The regression analysis also showed that regardless of the means of cooking there was a correlation betwen NDMA and the following individual factors in the uncooked franks: residual NaNO,, DMA, TMA and TMAO.…”

Section: Safety Notesupporting

confidence: 89%

N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi

Fiddler

Pensabene

Gates

et al. 1992

Journal of Food Science

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Studies were conducted to determine the feasibility of using Alaska pollock mince as a partial substitute for red meats in the formulation of frankfurters. Studies included the effects of fish form (unwashed and washed mince and surimi), percentage substitution (15 and 50) and five different methods of cooking the fish-meat franks on their N-nitrosodimethylamine (NDMA) content. The amount of formed NDMA depended on the method of cooking. Broiling and frying generated the highest levels. Microwave and boiling generated the lowest levels of NDMA, which were equivalent to the level in uncooked franks. Broiling was observed to increase the amount of dimethyland trimethylamine formed.

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Section: Safety Notesupporting

confidence: 89%

N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi

Fiddler

Pensabene

Gates

et al. 1992

Journal of Food Science

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“…Our estimate could be improved with access to more detailed consumption data, particularly consumption of foods according to cooking method, as well as the corresponding concentration data. Cooking method has a strong influence on NDMA content, with high or direct heat being associated with higher concentrations than low or indirect methods . In addition, our model does not take into account possible correlations between consumption of different categories of NDMA‐rich foods (e.g., beer and cured pork).…”

Section: Discussionsupporting

confidence: 91%

Drinking Water as a Proportion of Total Human Exposure to Volatile N‐Nitrosamines

Hrudey

Bull²,

Cotruvo³

et al. 2013

Risk Analysis

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Some volatile N-nitrosamines, primarily N-nitrosodimethylamine (NDMA), are recognized as products of drinking water treatment at ng/L levels and as known carcinogens. The U.S. EPA has identified the N-nitrosamines as contaminants being considered for regulation as a group under the Safe Drinking Water Act. Nitrosamines are common dietary components, and a major database (over 18,000 drinking water samples) has recently been created under the Unregulated Contaminant Monitoring Rule. A Monte Carlo modeling analysis in 2007 found that drinking water contributed less than 2.8% of ingested NDMA and less than 0.02% of total NDMA exposure when estimated endogenous formation was considered. Our analysis, based upon human blood concentrations, indicates that endogenous NDMA production is larger than expected. The blood-based estimates are within the range that would be calculated from estimates based on daily urinary NDMA excretion and an estimate based on methylated guanine in DNA of lymphocytes from human volunteers. Our analysis of ingested NDMA from food and water based on Monte Carlo modeling with more complete data input shows that drinking water contributes a mean proportion of the lifetime average daily NDMA dose ranging from between 0.0002% and 0.001% for surface water systems using free chlorine or between 0.001% and 0.01% for surface water systems using chloramines. The proportions of average daily dose are higher for infants (zero to six months) than other age cohorts, with the highest mean up to 0.09% (upper 95th percentile of 0.3%).

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“…However, significant concerns still exist because the nitrite may react with amines and amino acids to produce N-nitrosamines, which are known to be carcinogenic, mutagenic and teratogenic [3][4][5]. The formation of N-nitrosamines in cured meat products is dependent on the cooking method, residual and/or added nitrite concentration, ascorbate or a-tocopherol concentration, nitrosamine precursors, moisture content, lean-to-adipose tissue ratio, presence of nitrosation catalysts and inhibitors, and possibly the smoking process [6][7][8]. High nitrate and amine-rich food intake has been shown to increase the risk of endogenous formation of carcinogenic N-nitroso compounds (NOCs) [9,10].…”

Section: Introductionmentioning

confidence: 99%

Enzymatic tannase treatment of green tea increases in vitro inhibitory activity against N-nitrosation of dimethylamine

Chen

2007

Process Biochemistry

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Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite

Cited by 24 publications

References 5 publications

N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi

N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi

Drinking Water as a Proportion of Total Human Exposure to Volatile N‐Nitrosamines

Enzymatic tannase treatment of green tea increases in vitro inhibitory activity against N-nitrosation of dimethylamine

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