Promoting effect of Roussin's red identified in pickled vegetables from Linxian China

Cheng, Shujun; Sala, Miguel Ángel; Li, M.H.; Courtois, Ivan; Chouroulinkov, I

doi:10.1093/carcin/2.4.313

Cited by 37 publications

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“…Extracts of pickled vegetables have shown mutagenic and transforming activities as well as promoting effects in vitro (Cheng et al, 1981), inducing hyperplasia and dysplasia in oesophageal epithelium and tumours in rodents (Yang, 1980). Heavy infestation of pickled vegetables with fungi is reported from Linxian (Yang, 1980).…”

Section: Discussionmentioning

confidence: 99%

“…This may facilitate the formation of N-nitroso compounds, which are strong oesophageal carcinogens in several animal models (Kamangar et al, 2009). Roussin red methyl ester, a non-alkylating nitroso compound with promoting effect in vitro, has been identified in pickled vegetables samples from Linxian in much higher concentrations than in samples from a low-incidence areas (Cheng et al, 1981;Zhang et al, 1983). Fumonisin mycotoxins have been shown to cause liver and kidney tumours in rodents (Kamangar et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…In high-risk areas of China, pickled vegetables were eaten daily for 9 -12 months a year and were an integral part of the diet in some families (Yang, 1980), traditionally prepared by keeping tightly packed moist vegetables in a jar packing for a few weeks or months, allowing fermentation and growth of fungi and yeasts (Yang, 1980;IARC Working Group, 1993) that can generate potentially carcinogenic N-nitroso compounds and mycotoxins (Yang, 1980;Cheng et al, 1981;Zhang et al, 1983). Mutagenicity and carcinogenicity of pickled vegetables have been shown in some experimental and in vitro studies (Cheng et al, 1980;Yang, 1980;Lu et al, 1981).…”

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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis

et al. 2009

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BACKGROUND: Ecological and experimental studies have suggested a relationship between Asian pickled vegetable consumption and oesophageal squamous cell carcinoma (OSCC), but the results of epidemiological studies investigating the association have been inconsistent. We conducted a meta-analysis of observational studies of this association to evaluate the existing evidence. METHODS: We searched the PubMed, ISI-Web of Science, J-EAST, IndMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases for all studies published in English or Chinese languages. Pooled results for all studies combined and for several study subgroups were computed. RESULTS: A total of 34 studies were included in this analysis. The overall random effects odds ratio (OR) and 95% confidence interval (CI) for pickled vegetable consumption was 2.08 (1.66 -2.60), but the results were heterogeneous across studies. After excluding the three most influential studies, the respective numbers were 2.32 (1.92 -2.81). Similar to the overall association, the majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and OSCC risk. There were only three prospective studies. CONCLUSIONS: Our results suggest a potential two-fold increased risk of oesophageal cancer associated with the intake of pickled vegetables. However, because the majority of data was from retrospective studies and there was a high heterogeneity in the results, further well-designed prospective studies are warranted.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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confidence: 99%

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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis

et al. 2009

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“…In high-risk areas of China, pickled food, particularly pickled vegetables, were eaten daily for 9 to 12 months a year and constituted an important part of the family diet (5). The traditional way of preparing pickled vegetables, packing moist vegetables in a jar for a few weeks or months, allows fermentation and growth of fungi and yeasts (5,7) and can potentially yield carcinogenic compounds such as N-nitroso compounds and mycotoxins (5,8,9). Indeed, a number of experimental and in vitro studies have shown mutagenicity and carcinogenicity of pickled vegetables (5,10,11).…”

Section: Introductionmentioning

confidence: 99%

Pickled Food and Risk of Gastric Cancer—a Systematic Review and Meta-analysis of English and Chinese Literature

Ren

Kamangar

Forman

et al. 2012

Cancer Epidemiology, Biomarkers &Amp; Prevention

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Background: Ecological and experimental studies have suggested an increased risk of gastric cancer in relation to consumption of pickled vegetables in East Asia.Methods: We conducted a meta-analysis of epidemiologic observational studies to evaluate the existing evidence. Searching PubMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases, we found a total of 60 studies, 50 case-control, and 10 prospective. We compared gastric cancer risk in pickled vegetable/food users versus nonusers (11 studies) or versus those in the lowest reported category of use (49 studies). Pooled results were computed with random-effects models.Results: Among case-control studies, 30 showed significant increased risk and one showed significant decreased risk. Among prospective studies, two showed a significant increased risk but none showed a significant decreased risk. The OR (95% CI) was 1.52 (1.37-1.68) for the overall association, 1.56 (1.39-1.75) for case-control, and 1.32 (1.10-1.59) for cohort studies. The OR (95% CI) was 1.89 (1.29-2.77) in Korean, 1.86 (1.61-2.15) in Chinese, and 1.16 (1.04-1.29) in Japanese studies, and 1.14 (0.96-1.35) in studies from other countries. There was high heterogeneity in overall and subgroup analyses. There was little evidence for publication bias.Conclusion: Our results suggest a potential 50% higher risk of gastric cancer associated with intake of pickled vegetables/foods and perhaps stronger associations in Korea and China.Impact: The results of this study may offer ways to reduce the risk of gastric cancer in highly populated areas with high incidence of gastric cancer. Cancer Epidemiol Biomarkers Prev; 21(6); 905-15. Ó2012 AACR.

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“…Rousin red showed neither a mutagenic nor a transforming effect in Syrian hamster embryo cells. However, it did induce foci type 3 in CsH/lOT'/i cells initiated with 3-methylcholanthrene and did show a positive action in shortterm skin tests in mice; this led to a significant decrease in the number of sebaceous glands and a significant increase of epidermal thickness, as induced by 12-0-tetradecanoyl-phorbol-13-acetate (19). Therefore, Roussin red is one of the possible natural promoters present in pickled vegetables.…”

Section: Occurrence Of Nitroso Compounds In Fungi-contaminated Foods:mentioning

confidence: 98%

Occurrence of nitroso compounds in fungi‐contaminated foods: A review

Min-Hsin

Cheng

1986

Nutrition and Cancer

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Dimethylnitrosamine (NDMA), diethylnitrosamine (NDEA), methylbenzylnitrosamine, and a new N-nitroso compound, N-3-methylbutyl-N-1-methylacetonylnitrosamine (NMAMBA), were found in cornbread that was inoculated with Fusarium moniliforme and underwent an incubation and the addition of a small amount of NaNO2. The carcinogenicity of NMAMBA was shown by the induction of forestomach carcinomas and liver tumors in mice and rats. Another new nitrosamine, N-2-methylpropyl-N-methylacetonyl nitrosamine, was isolated in millet and wheat flour after similar treatment. Some species of fungi not only can reduce nitrates to nitrites but also can increase the amount of secondary amines in the moldy foods and provide favorable conditions for the synthesis of nitrosamines. Some fungi may utilize primary amines to synthesize nitrosamines in appropriate culture mediums. Furthermore, the cornmeal may naturally contain trace amounts of nitrosamines, as detected by a gas chromatography/thermoenergy analyzer. Prolonged feeding of F. moniliforme-inoculated cornbread alone also induced the development of forestomach carcinoma in rats. This indicates the occurrence of potential carcinogens, perhaps certain Fusarium mycotoxins, in the moldy cornbread in addition to the carcinogenic nitrosamines. Another nitroso compound, Roussin red methylester (di-mu-methanethiolatotetranitrosodiiron) was found in pickled vegetables that are eaten daily in the Linxian (China) area. Roussin Red may provide NO-2 ions, which would react readily with secondary amines to form nitrosamines. Possibly this compound is a natural tumor promoter and is able to induce epithelial hyperplasia of the upper digestive tract and forestomach papilloma in treated mice. Also, trace amounts of NDMA, NDEA, and some other nitrosamines were found in the extract of pickled vegetables.

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Promoting effect of Roussin's red identified in pickled vegetables from Linxian China

Cited by 37 publications

References 0 publications

Pickled vegetables and the risk of oesophageal cancer: a meta-analysis

Pickled vegetables and the risk of oesophageal cancer: a meta-analysis

Pickled Food and Risk of Gastric Cancer—a Systematic Review and Meta-analysis of English and Chinese Literature

Occurrence of nitroso compounds in fungi‐contaminated foods: A review

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