Construction of an N-nitroso database for assessing dietary intake

Abstract

Dietary N-nitroso compounds are carcinogens synthesized during food processing from two main classes of precursors, oxides of nitrogen and amines or amides. Quantification of the dietary intake of N-nitroso compounds is significant to human cancers, including those of the stomach and upper gastro-intestinal tract, colon, and brain. Previous studies investigating these cancers primarily used proxy estimates of N-nitroso intake and not a full and complete database. In this report, we describe the development of a database to be used in conjunction with a food frequency questionnaire (FFQ) or twenty-four hour dietary records. Published analytical data for N-nitroso compounds were compiled and evaluated for inclusion in the database. The final database consisted of 23 different Nnitroso compounds for 500 foods from 39 different food subgroups. Next, database foods were matched to foods in a standard FFQ by imputation, or calculated value, or assumed zero. Using the FFQ modified with N-nitroso values, we evaluated the ability to compute N-nitroso intakes for a sample of healthy control subjects of cancer epidemiological studies. N-nitroso content of food items ranged from <0.01μg/100 g. to 142 μg/100 g and the richest sources were sausage, smoked meats, bacon, and luncheon meats. The database is useful to quantify N-nitroso intake for observational and epidemiological studies.

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

“…The data assembled in Table 2 illustrate that processed and heated meats (e.g. heated bacon) are indeed major dietary sources of these volatile NOCs but dairy products, fish and products such as spices may also be important contributors (Tricker and Preussmann, 1991;Jakszyn et al, 2004;Stuff et al, 2009). Despite the fact that most information is available on volatile nitrosamines, the main forms of NOCs occurring in food are non-volatile NOCs including for example N-nitrosoproline.…”

Non-volatile N-nitrosamines in brewing industry. Part 1. - Arrising and methods of estimation.

“…Ačkoli jsou do skupiny nitrosaminů řazeny kromě N-nitrosaminů i C-, O-a S-nitrosaminy (Williams, 1988), hlavní pozornost je věnována zejména N-nitrosaminům s ohledem na jejich nežádoucí zdravotní účinky. Jak vyplývá z mnohých dietetických studií zaměřených na studium podílu ATNC na vzniku rakoviny, lze považovat jejich podíl na tomto onemocnění za prokázaný (Mc Weeny, 1983, Stuff et al, 2009, Kuhnle et al, 2007 …”

Antioxidant and hepatoprotective effect of Urtica Dioica extract against N-nitroso methyl urea induced injuries in mice

“…Environmental factors comprising tobacco smoke and various nitrostable foods like cured meats, beer, fish and cheese constitute the principal sources of this compound (Stuff et al, 2009). Liver is the major site of detoxification and the primary target of drug exposure, in the body different toxins such as pharmaceuticals, herbals, foods and supplements may lead to hepatic damage (Lopez and Hendrickson, 2014).…”

“…Among the most carcinogenic molecules used in animal models the nitroso compounds. These chemicals stimulate carcinogenesis in more than 40 animal species including higher primates and at a variety of sites and organs (Stuff et al, 2009).…”