Volatile and nonvolatile nitrosamines in beer

Tricker, Anthony R.; Preußmann, R.

doi:10.1007/bf01613136

Cited by 25 publications

(9 citation statements)

References 25 publications

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“…and Canadian beers, reported that average NDMA levels had dropped to 0.074 pg/kg, about 2-3% of the amounts previouely found. Many other investigators have reported similar findings for beer in other countries (Frommberger, 1989;Gavinelli et al, 1988;Kubacki et al, 1989;Mavelle et al, 1991;Osterdahl, 1988;Tricker and Preussmann, 1991). Over the past decade, researchers have speculated on the identity of the amine precursor(s) in malt for NDMA (Mangino et al, 1981;Wainright, 1986a,b).…”

Section: Introductionmentioning

confidence: 68%

Precursors of N-nitrosodimethylamine in malted barley. 1. Determination of hordenine and gramine

Poocharoen¹,

Barbour²,

Libbey³

et al. 1992

J. Agric. Food Chem.

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Section: Introductionmentioning

confidence: 68%

Precursors of N-nitrosodimethylamine in malted barley. 1. Determination of hordenine and gramine

Poocharoen¹,

Barbour²,

Libbey³

et al. 1992

J. Agric. Food Chem.

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“…Several epidemiological studies have investigated the potential role of beer as a cause of cancer due to the detection of volatile nitrosamines in beer, although amounts have been reported to be lower in more recent decades because of changes in the beer-making process [109,110,111]. Since most epidemiological studies refer to long-term alcohol consumption, these studies cover, in part, periods of time before changes were made in the malting process.…”

Section: Role Of Wine and Beer In Cancer Preventionmentioning

confidence: 99%

Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

et al. 2012

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Since ancient times, people have attributed a variety of health benefits to moderate consumption of fermented beverages such as wine and beer, often without any scientific basis. There is evidence that excessive or binge alcohol consumption is associated with increased morbidity and mortality, as well as with work related and traffic accidents. On the contrary, at the moment, several epidemiological studies have suggested that moderate consumption of alcohol reduces overall mortality, mainly from coronary diseases. However, there are discrepancies regarding the specific effects of different types of beverages (wine, beer and spirits) on the cardiovascular system and cancer, and also whether the possible protective effects of alcoholic beverages are due to their alcoholic content (ethanol) or to their non-alcoholic components (mainly polyphenols). Epidemiological and clinical studies have pointed out that regular and moderate wine consumption (one to two glasses a day) is associated with decreased incidence of cardiovascular disease (CVD), hypertension, diabetes, and certain types of cancer, including colon, basal cell, ovarian, and prostate carcinoma. Moderate beer consumption has also been associated with these effects, but to a lesser degree, probably because of beer’s lower phenolic content. These health benefits have mainly been attributed to an increase in antioxidant capacity, changes in lipid profiles, and the anti-inflammatory effects produced by these alcoholic beverages. This review summarizes the main protective effects on the cardiovascular system and cancer resulting from moderate wine and beer intake due mainly to their common components, alcohol and polyphenols.

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“…Humans are exposed to N -nitroso compounds from exogenous sources and through endogenous formation. Dietary sources of nitrosamines include cured meats, beer, and smoked fish; these foods may contain preformed nitrosamines as the result of cooking and/or preservation methods [ 14 - 16 ]. Non-dietary sources include tobacco products, cosmetics, and occupational exposures in rubber or rocket fuel factories and leather tanneries [ 17 - 21 ].…”

Section: Introductionmentioning

confidence: 99%

Development of estimates of dietary nitrates, nitrites, and nitrosamines for use with the short willet food frequency questionnaire

Griesenbeck¹,

Steck²,

Huber³

et al. 2009

Nutr J

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BackgroundStudies have suggested that nitrates, nitrites, and nitrosamines have an etiologic role in adverse pregnancy outcomes and chronic diseases such as cancer. Although an extensive body of literature exists on estimates of these compounds in foods, the extant data varies in quality, quantified estimates, and relevance.MethodsWe developed estimates of nitrates, nitrites, and nitrosamines for food items listed in the Short Willet Food Frequency Questionnaire (WFFQ) as adapted for use in the National Birth Defects Prevention Study. Multiple reference databases were searched for published literature reflecting nitrate, nitrite, and nitrosamine values in foods. Relevant published literature was reviewed; only publications reporting results for items listed on the WFFQ were selected for inclusion. The references selected were prioritized according to relevance to the U.S. population.ResultsBased on our estimates, vegetable products contain the highest levels of nitrate, contributing as much as 189 mg/serving. Meat and bean products contain the highest levels of nitrites with values up to 1.84 mg/serving. Alcohol, meat and dairy products contain the highest values of nitrosamines with a maximum value of 0.531 μg/serving. The estimates of dietary nitrates, nitrites, and nitrosamines generated in this study are based on the published values currently available.ConclusionTo our knowledge, these are the only estimates specifically designed for use with the adapted WFFQ and generated to represent food items available to the U.S. population. The estimates provided may be useful in other research studies, specifically in those exploring the relation between exposure to these compounds in foods and adverse health outcomes.

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Volatile and nonvolatile nitrosamines in beer

Cited by 25 publications

References 25 publications

Precursors of N-nitrosodimethylamine in malted barley. 1. Determination of hordenine and gramine

Precursors of N-nitrosodimethylamine in malted barley. 1. Determination of hordenine and gramine

Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

Development of estimates of dietary nitrates, nitrites, and nitrosamines for use with the short willet food frequency questionnaire

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