Volatile and nonvolatile nitrosamines in fish and the effect of deliberate nitrosation under simulated gastric conditions

Sen, Nrisinha P.; Tessier, L.; Seaman, Stephen W.; Baddoo, Philander A.

doi:10.1021/jf00062a027

Cited by 35 publications

(14 citation statements)

References 10 publications

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“…Formation of N-nitrosoamines from naturally occurring nitrite in fish products is relatively low (Yurchenko & M€ older, 2006). When NO À 2 is added to the fish, N-nitrosoamines can be formed in the product or be deliberated under gastric condition (Sen et al, 1985). In a study on Atlantic salmon by , no effects of nitrite curing on contents of N-nitrosoamines were observed at day 1 after processing.…”

Section: Introductionmentioning

confidence: 99%

The use of sodium nitrite in cold‐smoke processing of farmed Atlantic salmon – effect on storage stability

Lerfall

Østerlie

2013

Int J of Food Sci Tech

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Section: Introductionmentioning

confidence: 99%

The use of sodium nitrite in cold‐smoke processing of farmed Atlantic salmon – effect on storage stability

Lerfall

Østerlie

2013

Int J of Food Sci Tech

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“…This is because nitrite has a tendency to react with amines, amides, amino acids and related compounds present in the meat to produce carcinogenic N-nitroso compounds. In addition, ingested nitrite (in the form of residual nitrite) may react with various substances in the gastrointestinal tract (GIT) to produce these N-nitroso compounds [67,68]. Various studies have confirmed the presence of volatile N-nitrosamines in cured meat compounds, though there are differences in both the type and the quantities reported by different authors [69].…”

Section: Curing Agentmentioning

confidence: 99%

The Use of Blood and Derived Products as Food Additives

Ofori¹,

Hsieh²

2012

Food Additive

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“…In vitro studies have estimated NDMA concentrations formed under simulated gastric conditions with nitrite and nitrate levels comparable to normal dietary intake levels (Groenen et al 1980(Groenen et al , 1982Sen et al 1985;Krul et al 2004). …”

Section: Endogenous Formationmentioning

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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Volatile and nonvolatile nitrosamines in fish and the effect of deliberate nitrosation under simulated gastric conditions

Cited by 35 publications

References 10 publications

The use of sodium nitrite in cold‐smoke processing of farmed Atlantic salmon – effect on storage stability

The use of sodium nitrite in cold‐smoke processing of farmed Atlantic salmon – effect on storage stability

The Use of Blood and Derived Products as Food Additives

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

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