Distribution of Seven N-Nitrosamines in Food

  title={Distribution of Seven N-Nitrosamines in Food},
  author={Jong-eun Park and Jung‐eun Seo and Jee-yeon Lee and Hoonjeong Kwon},
  journal={Toxicological Research},
  pages={279 - 288}
N-nitrosamines, which are classified as carcinogens by IARC and US EPA, can be easily found in various foods. They are reaction products between nitrogen oxide and secondary amines, but can also be generated during fermentation. Ever since the 1960s, when nitrite, used as a preservative in processed meats, was suspected to generate N-nitrosamines, the usage of the food additive has been debated. However, the benefit of nitrite in food supply could not be ignored and the risk-benefit analysis… 

N-nitrosamines in Qingdao dried aquatic products and dietary risk assessment

ABSTRACT N-nitrosamines are human carcinogens commonly present in dried aquatic products. A method of gas chromatography – mass spectrometry combined with steam distillation was developed for the

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This review provides a current-status comprehensive summary of the pretreatment and determination methods of NAs in various samples since 2010, and discusses and compares the advantages and disadvantages of various pret treatment and analytical methods.

N-Nitroso Compounds in Foods

Risk assessment of N‐nitrosamines in food

Abstract EFSA was asked for a scientific opinion on the risks to public health related to the presence of N‐nitrosamines (N‐NAs) in food. The risk assessment was confined to those 10 carcinogenic

Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update

    Hyoung S. Lee
    Chemistry, Medicine
    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
  • 2019
The processed meat and poultry products with the highest levels of volatile N-nitrosamines were pork, poultry, poultry (fried), poultry (spiced, grilled, and bacon), and bacon.

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Dietary nitrate consumption may represent an effective, inexpensive option for individuals with vascular disorders and a safe, efficacious means of enhancing performance in both recreational and competitive athletes.

Nitrosamines, Their Chemistries and Effects on Health

Meat and meat products, are one of the most important parts of a healthy and balanced diet. Also meat and meat products are accepted as a source of high biological value protein, B group vitamins,

Exposure Assessment of N-nitrosamines in Foods

In this study, contamination levels of 7 N-nitrosamine were investigated in processed meat products (n=51), processed fish products (n=62), salted fish pickles (n=20), and beer and malt beverages

Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications.

    R. Walker
    Chemistry, Medicine
    Food additives and contaminants
  • 1990
In view of the known carcinogenicity of N-nitrosocompounds, exposure to these compounds in food should be minimized by appropriate technological means, such as lowering the nitrite concentration in preserved foods to the minimum required to ensure microbiological safety and use of inhibitors of nitrosation like alpha-tocopherol or ascorbic acid.

The occurrence of volatile N-nitrosamines in French foodstuffs

Determination of a non-volatile N-nitrosamine on a food matrix.

In differentiating between large amounts of nitrite and much lower levels of N-nitrososarcosine on corn flakes, using a chemiluminescence analyser, the duration of the response from the nitrite can be shortened by freeze-drying the food matrix in the presence of ascorbic acid.

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N‐nitrosamines are an extremely hazardous class of compounds. The possibility of the occurrence of these compounds in our food and in other environmental situations has caused concern over the past

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The levels of nitrate, nitrite, and volatile nitrosamines in whey-containing food products were determined in 231 samples purchased at retail outlets of Belo Horizonte, Minas Gerais, Brazil. Nitrite

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It is suggested that boiling and microwave treatments were more suitable methods for cured meat after the effects of different cooking methods were investigated on their contents in dry-cured sausage.