Food as a source of nitrosatable amines

Graduation date: 1987Beer, nonfat dry milk, fried bacon and microwave baked fish were\ud treated under simulated gastric and extreme nitrosation conditions to\ud estimate their capacity for generation of endogenously formed\ud N-nitrosamines. The level of nitrosamines in beer increased from 0.1\ud ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric nitrosation. The levels in the other food products were not increased under the same simulated gastric\ud conditions (p < 0.05). Extreme nitrosation illustrated that food has\ud a large nitrosatable amine content. Beer produced elevated levels of\ud N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosopyrrolidine\ud and N-nitrosomorpholine. Nonfat dry milk produced elevated levels of\ud N-nitrosodimethylamine, N-nitrosopiperidine, N-nitrosopyrrolidine and\ud N-nitrosomorpholine. Fish produced elevated levels of\ud N-nitrosodimethylamine and N-nitrosopyrrolidine. Overall, certain\ud food products provide exposure to ample amounts of nitrosatable\ud amines, but it appears that these food products do not produce a\ud significantly increased risk from endogenous N-nitrosamine exposure