A Review of Current Literature on N-Nitroso Compounds in Foods

The Naturally Occurring Levels of Nitrate and Nitrite in Livestock Products

“…3) SEM: standard error of the means. 2) Values with different letters within a same column (a, b, c) differ significantly (p < 0.05).…”

The Naturally Occurring Levels of Nitrate and Nitrite in Livestock Products

“…3) SEM: standard error of the means. 2) Values with different letters within a same column (a, b, c) differ significantly (p < 0.05).…”

Experimental esophageal carcinogenesis: technical standardization and results

“…The symmetrical dialkylnitrosamines produce liver cancer in the most commonly utilized rat strains and, to a lesser degree, renal, pulmonary and esophageal cancer. In contrast, asymmetrical dialkylnitrosamines induce mainly ECa 4,5 . Nonetheless, various reports on the use of DEN (a symmetrical dialkylnitrosamine) have shown that it has capacity to produce Eca, contrary to what is expected 6–10 …”

“…In contrast, asymmetrical dialkylnitrosamines induce mainly ECa. 4,5 Nonetheless, various reports on the use of DEN (a symmetrical dialkylnitrosamine) have shown that it has capacity to produce Eca, contrary to what is expected. [6][7][8][9][10] The demonstration that exposure to DEN leads to ECa in addition to hepatic carcinogenesis initially raised the suspicion that the drug acts directly in inducing esophageal tumor, or that an alkylating intermediate that is not necessarily dependent on hepatic metabolization might be produced locally.…”

“…An additional problem is the choice of carcinogen. Over 90% of the 300 N ‐nitroso compounds researched in animals are able to induce carcinomas 4 . Nevertheless, the biological carcinogenic activities of the N ‐nitrosamines and N ‐nitrosamides are markedly different.…”

Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

“…Of various cured meat products, bacon probably has been most thoroughly investigated for both nitrite and nitrosamine contents (Fazio et al, 1973;Hotchkiss 1987, Pensabene et al, 1974. This has been done because of concern due to the formation of consistently high levels of nitrosopyrrolidine during frying of bacon and due to nitrite's role in such formation (Gray, 1977;Sen et al, 1974).…”

The Naturally Occurring Levels of Nitrate and Nitrite in Livestock Products

“…3) SEM: standard error of the means. 2) Values with different letters within a same column (a, b, c) differ significantly (p < 0.05).…”

Experimental esophageal carcinogenesis: technical standardization and results

“…The symmetrical dialkylnitrosamines produce liver cancer in the most commonly utilized rat strains and, to a lesser degree, renal, pulmonary and esophageal cancer. In contrast, asymmetrical dialkylnitrosamines induce mainly ECa 4,5 . Nonetheless, various reports on the use of DEN (a symmetrical dialkylnitrosamine) have shown that it has capacity to produce Eca, contrary to what is expected 6–10 …”

“…In contrast, asymmetrical dialkylnitrosamines induce mainly ECa. 4,5 Nonetheless, various reports on the use of DEN (a symmetrical dialkylnitrosamine) have shown that it has capacity to produce Eca, contrary to what is expected. [6][7][8][9][10] The demonstration that exposure to DEN leads to ECa in addition to hepatic carcinogenesis initially raised the suspicion that the drug acts directly in inducing esophageal tumor, or that an alkylating intermediate that is not necessarily dependent on hepatic metabolization might be produced locally.…”

“…An additional problem is the choice of carcinogen. Over 90% of the 300 N ‐nitroso compounds researched in animals are able to induce carcinomas 4 . Nevertheless, the biological carcinogenic activities of the N ‐nitrosamines and N ‐nitrosamides are markedly different.…”

Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

“…Of various cured meat products, bacon probably has been most thoroughly investigated for both nitrite and nitrosamine contents (Fazio et al, 1973;Hotchkiss 1987, Pensabene et al, 1974. This has been done because of concern due to the formation of consistently high levels of nitrosopyrrolidine during frying of bacon and due to nitrite's role in such formation (Gray, 1977;Sen et al, 1974).…”

The Naturally Occurring Levels of Nitrate and Nitrite in Livestock Products

“…3) SEM: standard error of the means. 2) Values with different letters within a same column (a, b, c) differ significantly (p < 0.05).…”

Experimental esophageal carcinogenesis: technical standardization and results

“…The symmetrical dialkylnitrosamines produce liver cancer in the most commonly utilized rat strains and, to a lesser degree, renal, pulmonary and esophageal cancer. In contrast, asymmetrical dialkylnitrosamines induce mainly ECa 4,5 . Nonetheless, various reports on the use of DEN (a symmetrical dialkylnitrosamine) have shown that it has capacity to produce Eca, contrary to what is expected 6–10 …”

“…In contrast, asymmetrical dialkylnitrosamines induce mainly ECa. 4,5 Nonetheless, various reports on the use of DEN (a symmetrical dialkylnitrosamine) have shown that it has capacity to produce Eca, contrary to what is expected. [6][7][8][9][10] The demonstration that exposure to DEN leads to ECa in addition to hepatic carcinogenesis initially raised the suspicion that the drug acts directly in inducing esophageal tumor, or that an alkylating intermediate that is not necessarily dependent on hepatic metabolization might be produced locally.…”

“…An additional problem is the choice of carcinogen. Over 90% of the 300 N ‐nitroso compounds researched in animals are able to induce carcinomas 4 . Nevertheless, the biological carcinogenic activities of the N ‐nitrosamines and N ‐nitrosamides are markedly different.…”

Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

“…Of various cured meat products, bacon probably has been most thoroughly investigated for both nitrite and nitrosamine contents (Fazio et al, 1973;Hotchkiss 1987, Pensabene et al, 1974. This has been done because of concern due to the formation of consistently high levels of nitrosopyrrolidine during frying of bacon and due to nitrite's role in such formation (Gray, 1977;Sen et al, 1974).…”