Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

Sen, Nrisinha P.; Donaldson, Barbara; Iyengar, J. R.; Panalaks, T.

doi:10.1038/241473a0

Cited by 106 publications

(43 citation statements)

References 11 publications

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“…There have been many reports in the literature of the presence of volatile nitrosamines in bacon, some of which have been substantiated by mass spectral data.Z3, 24 In particular NPYR has been found to occur frequently in bacon after c0oking.2~ Bacon has been studied extensively in this laboratory, and the distribution of nitrosamines in cooked bacon, its cooked-out fat and the cooking vapours has shown that a high prOportion of volatile nitrosamine is lost in the vapour,26 although measurable amounts remain in the cooked rasher. The effects of varying the nitrate and nitrite levels in the bacon and the conditions of storage prior to cooking have also been investigated,27 but for the purposes of this report only results from bacon containing normal permitted levels of nitrate and nitrite and not subject to storage abuse are included.…”

Section: Cured Meat Productsmentioning

confidence: 99%

An examination of some foodstuffs for the presence of volatile nitrosamines

et al. 1977

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Over 500 samples of foodstuffs, including meat, fish and dairy products, vegetables, fruit and soups have been examined for the presence of volatile nitrosamines. Cooked complete meals were studied in order to assess the possibility of interactions of the constituents which could result in nitrosamine formation. The extracts of foods wem subjected to gas chromatography and the presence of nitrosamines confumed using on-line high resolution mass spectrometry. The most frequently occurring nitrosamines were N-nitrosodimethylamine and N-nitrosopyrrolidine which were present in many cooked bacon samples. N-nitrosodimethylamine also occurred in some other meat products, but other nitrosamines were rarely found. N-nitrosodimethylamine also occurred in fish and cheese, but neither this nitrosamine nor any other was found above the detection limit of 1 pg/kg in any of the other foods.

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Section: Cured Meat Productsmentioning

confidence: 99%

An examination of some foodstuffs for the presence of volatile nitrosamines

et al. 1977

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“…Bu nedenlerle, kullanılan analiz yöntemi, son yıııarda en fazla itibar. edilen tayin seçeneklerinden biri olarak değerlendirilmektedir (2,30,31,32,42).…”

Section: Tartışma Ve Sonuçunclassified

“…Besinlerle birlikte nitrozaminlerin alınması bakımından, işlenmiş et ve balık ürünlerinin başlıca kaynak oluşturabileceği gerçeğinin anlaşılması üzerine (24,34), bütün gelişmiş ülkelerde bu tür ürünlerde nitrozaminlerin şekillenme sıklığı ve boyutlarını belirlerneğe yönelik tarama çalışmalarına hız verilmiştir (42) Çünkü, konuya ilişkin olarak yayınlanmış yabancı araştırmaların (8,21,24,30,32) hemen hepsinde benzeri bulgular tehlikeli olarak değerlendirilmektedir.…”

Section: Tartışma Ve Sonuçunclassified

ANKARA PIYASASıNDA SATILAN BAZI iŞLENMIş ET ÜRÜNLERINDE SEKİLLENEBILEN NiTROZAMİN TÜREVLERİ ÜZERİNDE BiR ARAŞTIRMA

Şanli¹

1984

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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“…Dietary sources of NDMA include beer, fish and fish products, dairy products including cheese, dried milk and infant formula, meat and cured meats, cereals and vegetables (Hotchkiss 1989;Tricker & Kubacki 1992). Although no systematic reviews of NDMA levels in U.S. or Canadian foods were identified, NDMA levels in specific foods have been reported by the FDA (Havery et al 1976), the United States Department of Agriculture (Fiddler et al 1973;Fiddler et al 1975) and the Canadian Health Protective Branch (Sen 1972;Sen et al 1973). The results of these and other North…”

Section: Foodmentioning

confidence: 99%

Estimation of the total daily oral intake of NDMA attributable to drinking water

Fristachi

Rice

2007

Journal of Water and Health

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Disinfection with chlorine and chloramine leads to the formation of many disinfection by-products including N-Nitrosodimethylamine (NDMA). Because NDMA is a probable human carcinogen, public health officials are concerned with its occurrence in drinking water. The goal of this study was to estimate NDMA concentrations from exogenous (i.e., drinking water and food) and endogenous (i.e., formed in the human body) sources, calculate average daily doses for ingestion route exposures and estimate the proportional oral intake (POI) of NDMA attributable to the consumption of drinking water relative to other ingestion sources of NDMA. The POI is predicted to be 0.02% relative to exogenous and endogenous NDMA sources combined. When only exogenous sources are considered, the POI was predicted to be 2.7%. The exclusion of endogenously formed NDMA causes the POI to increase dramatically, reflecting its importance as a potentially major source of exposure and uncertainty in the model. Although concentrations of NDMA in foods are small and human exposure to NDMA from foods is quite low, the contribution from food is predicted to be high relative to that of drinking water. The mean concentration of NDMA in drinking water would need to increase from 2.1 £ 10 23 mg/L to 0.10 mg/L, a 47-fold increase, for the POI to reach 1%, relative to all sources of NDMA considered in our model, suggesting that drinking water consumption is most likely a minor source of NDMA exposure.

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Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

Cited by 106 publications

References 11 publications

An examination of some foodstuffs for the presence of volatile nitrosamines

An examination of some foodstuffs for the presence of volatile nitrosamines

ANKARA PIYASASıNDA SATILAN BAZI iŞLENMIş ET ÜRÜNLERINDE SEKİLLENEBILEN NiTROZAMİN TÜREVLERİ ÜZERİNDE BiR ARAŞTIRMA

Estimation of the total daily oral intake of NDMA attributable to drinking water

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