Survey of Food Products for Volatile N-Nitrosamines

Havery, Donald C; Kline, David A; Miletta, Elaine M; Joe, Frank L; Fazio, Thomas

doi:10.1093/jaoac/59.3.540

Cited by 12 publications

(6 citation statements)

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“…N-Nitrosopyrrolidine (NPYR) (Crosby et al, 1972;Fazio et al, 1973) and to a lesser extent IV-nitrosodimethylamine (NDMA) have been found consistently in fried bacon at the ppb level (Sen et al, 1973;Wasserman et al, 1978), while these and other nitrosamines have been found only sporadically in other cured meat products (Fiddler et al, 1975;Gough et al, 1977;Havery et al, 1976;Panalaks et al, 1974; Wasserman et al, 1972). The presence of nitrosamines in this product may be due primarily to the high cooking temperatures which would favor the reaction of residual nitrite with nitrosatable amine compounds.…”

mentioning

confidence: 98%

Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon

Pensabene¹,

Feinberg²,

Dooley³

et al. 1979

J. Agric. Food Chem.

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mentioning

confidence: 98%

Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon

Pensabene¹,

Feinberg²,

Dooley³

et al. 1979

J. Agric. Food Chem.

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“…The N-nitrosamines detected include N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosopyrrolidine, and N-nitrosopiperidine. 89 Acetic acid, 2-methylnitrosamino)-[N-nitrososarcosine] was reported in meat 90 and beer (and malt) 91,92 ; 1-butanamine, N-butyl-N-nitroso-[N-nitrosodibutylamine] in fish 93 ; ethanamine, N-ethyl-N-nitroso-[N-nitrosodiethylamine] in bacon, 94,95 fish, 96 –98 cheese, 94,95 powdered milk, 99 beer (and malt), 100,101 gastric juices and nitrite 102,103 ; methanamine, N-methyl-N-nitroso-[N-nitrosodimethylamine] in meat and cured meat, 95,104 –109 bacon, 94,95,110,111 fish, 93 –98,112 –121 squid, 114,117 cheese, 94,95,107,108,122 –127 powdered milk, 99,128 –…”

Section: Exposure To Potentially Toxic Chemicals In Common Foods and mentioning

confidence: 99%

Exposure to chemicals formed from natural processes is ubiquitous

Smith

Perfetti²

2020

Toxicology Research and Application

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Exposure to chemicals produced by natural processes is ubiquitous. First, in addition to the products of normal metabolism produced in humans of normal body weight, adipose tissue produces a large number of chemicals, including estrogen, testosterone from the produced estrogen, thyroid-stimulating hormone, leptin and approximately 500 other molecules termed adipokines, and a large number of inflammatory mediators. Second, the gut biome contains approximately the same number of bacteria as cells found in the entire body and produces a large number of small molecules. Third, the overwhelming majority (99.9%) of pesticide exposure occurs during ingestion of natural plant pesticides from eating vegetables. Fourth, consumption of cooked muscles meats leads to significant exposure to mutagenic and carcinogenic heterocyclic amines, polycyclic aromatic amines, and nitropyrenes. Fifth, many common beverages, for example, beer, coffee, and tea contain organic chemicals that display mutagenic activity. As compared with man-made production levels, from 1945 to 2015, an estimated 5000-fold more organic compounds were produced by a variety of natural processes, including common wood-degrading and forest litter-degrading fungi, microorganisms in temperate and boreal forest soils, bacteria in marine sponges, marine macro-algae, volcanoes, and forest fires. Exposure to these naturally produced organic compounds occurs via inhalation of ambient air, ingestion of food and water, and contact with soil, freshwater, and seawater. Contact with several thousand different endogenous or exogenous chemicals per day is unavoidable. This understanding might assist in better allocating resources toward controlling exposures to agents of highest concern as determined by current concepts of chronic disease causation.

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“…In addition to their established carcinogenic effect in tobacco, nitrosamines are common contaminants in food throughout the world, found in beer in France in amounts of up to 21.3 microgram/Kg (Klein, Girard, Cabarrou, & Debry, 1980), and in bacon up to 139 microgram/Kg (Havery, Kline, Miletta, Joe, & Fazio, 1976). Food-based nitrosamines are carcinogenic to the oesophagus in animal studies (Lijinsky & Taylor, 1981;Rubio, Liu, Chejfec, & Sveander, 1987;Clark et al, 1994;Seto, Kobori, Shimizu, & Morioka, 1994;Fong, Lau, Huebner, & Magee, 1997).…”

Section: Nitrosaminesmentioning

confidence: 99%

Aetiology of Oesophageal Cancer in Africa - A Review of Historical and Current Evidence

Sammon¹,

Ndebia²

2019

GJHS

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There is no current agreement on the cause of squamous cancer of the oesophagus in Africa, a major cause of morbidity and mortality in East and Southern Africa. The remarkable history is reviewed together with all recent evidence using a literature search. There are consistent and continuing associations with maize and with tobacco. Changes of type of maize, patterns of consumption and processing occurred around 1930, and a rapid rise of oesophageal cancer dated from that time. Tobacco has a worldwide association with cancer of the oesophagus, but there is a substantial minority of non-users in high incidence areas. Other carcinogens have come under suspicion, but there is evidence against any of these acting as the principal carcinogenic influence in Africa. Recent studies in Japan and in South Africa have shown an association between non-acid gastro-oesophageal reflux and squamous cancer of the oesophagus. There is no credible candidate for principal oesophageal carcinogen in Africa. There is good reason to look again at milled maize: its deficiencies, contaminations, and degenerative processes. Associations between diet, non-acid reflux and squamous cancer of the oesophagus merit further study.

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Survey of Food Products for Volatile N-Nitrosamines

Cited by 12 publications

References 0 publications

Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon

Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon

Exposure to chemicals formed from natural processes is ubiquitous

Aetiology of Oesophageal Cancer in Africa - A Review of Historical and Current Evidence

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