N-nitroso compounds in two nitrosated food products in Southwest Korea

Seel, David J.; Kawabata, Toshiharu; Nakamura, Masamichi; Ishibashi, Tohru; Hamano, Miyoko; Mashimo, M.; Shin, Soyoung; Sakamoto, Kyoko; Jhee, Eun-Chung; Watanabe, Shun-ichi

doi:10.1016/0278-6915(94)90127-9

Cited by 42 publications

(19 citation statements)

References 9 publications

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“…The high dietary nitrate intake in Korea stems from frequent consumption of high nitrate vegetables including kimchi, traditional Korean fermented vegetables. The major vegetables in kimchi include cabbage and radishes that contain high levels of nitrate as well as NOC precursors and preformed NOCs (29, 44). According to the European Food Safety Authority, the WHO recommendation for fruit and vegetable consumption (400 gm/d) (45) would not exceed the ADI of nitrate, but high consumers of high-nitrate vegetables such as green leafy vegetables could exceed the ADI (46).…”

Section: Discussionmentioning

confidence: 99%

Interaction of Nitrate and Folate on the Risk of Breast Cancer Among Postmenopausal Women

Inoue-Choi

Ward

Cerhan

et al. 2012

Nutrition and Cancer

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Ingested nitrate can be endogenously reduced to nitrite, which may form N-nitroso compounds, known potent carcinogens. However, some studies have reported no or inverse associations between dietary nitrate intake and cancer risk. These associations may be confounded by a protective effect of folate, which plays a vital role in DNA repair. We evaluated the interaction of dietary and water nitrate intake with total folate intake on breast cancer risk in the Iowa Women’s Health Study. Dietary intake was assessed at study baseline. Nitrate intake from public water was assessed using a historical database on Iowa municipal water supplies. After baseline exclusions, 34,388 postmenopausal women and 2,875 incident breast cancers were included. Overall, neither dietary nor water nitrate was associated with breast cancer risk. Among those with folate intake ≥400 μg/d, breast cancer risk was significantly increased in public water users with the highest nitrate quintile (HR=1.40, 95%CI=1.05–1.87) and private well users (HR=1.38, 95%CI=1.05–1.82) compared to public water users with the lowest nitrate quintile; in contrast, there was no association among those with lower folate intake. Our findings do not support a previous report of increased risk of breast cancer among individuals with high dietary nitrate but low folate intake.

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Section: Discussionmentioning

confidence: 99%

Interaction of Nitrate and Folate on the Risk of Breast Cancer Among Postmenopausal Women

Inoue-Choi

Ward

Cerhan

et al. 2012

Nutrition and Cancer

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“…Moreover, extensive experimental and epidemiological data suggest that humans are susceptible to carcinogenesis by N-nitroso compounds resulted from endogenous nitrosation reaction of nitrite (Caballero-Salazar, Riveró n-Negrete, Ordáz-Téllez, Abdullaev, & Espinosa-Aguirre, 2002). Seel et al (1994) found that the high levels of nitrate in kimchi, the high level of total N-nitroso compounds in this food after nitrosation, and the volume of kimchi consumed may play a role in gastric carcinogenesis among Southwest Koreans.…”

Section: Introductionmentioning

confidence: 97%

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

et al. 2008

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“…Thus, soybean paste intake could be a risk factor for gastric cancer. 11 Because salt could mask the beneficial effect of soybeans on the association between isoflavone and gastric cancer, it is crucial in an analysis of soy intake to separate unfermented soy foods, such as soybeans/tofu, from fermented, high-salt soy foods, such as soybean paste.…”

Section: Introductionmentioning

confidence: 99%

Intake of Soy Products and Other Foods and Gastric Cancer Risk: A Prospective Study

Park

Yang

et al. 2013

Journal of Epidemiology

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BackgroundGastric cancer, the most common cancer in the world, is affected by some foods or food groups. We examined the relationship between dietary intake and stomach cancer risk in the Korean Multi-Center Cancer Cohort (KMCC).MethodsThe KMCC included 19 688 Korean men and women who were enrolled from 1993 to 2004. Of those subjects, 9724 completed a brief 14-food frequency questionnaire at baseline. Through record linkage with the Korean Central Cancer Registry and National Death Certificate databases, we documented 166 gastric cancer cases as of December 31, 2008. Cox proportional hazard models were used to estimate relative risks (RRs) and 95% CIs.ResultsFrequent intake of soybean/tofu was significantly associated with reduced risk of gastric cancer, after adjustment for age, sex, cigarette smoking, body mass index, alcohol consumption, and area of residence (P for trend = 0.036). We found a significant inverse association between soybean/tofu intake and gastric cancer risk among women (RR = 0.41, 95% CI: 0.22–0.78). Men with a high soybean/tofu intake had a lower risk of gastric cancer, but the reduction was not statistically significant (RR = 0.77, 95% CI: 0.52–1.13). There was no interaction between soybean/tofu intake and cigarette smoking in relation to gastric cancer risk (P for interaction = 0.268).ConclusionsFrequent soybean/tofu intake was associated with lower risk of gastric cancer.

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N-nitroso compounds in two nitrosated food products in Southwest Korea

Cited by 42 publications

References 9 publications

Interaction of Nitrate and Folate on the Risk of Breast Cancer Among Postmenopausal Women

Interaction of Nitrate and Folate on the Risk of Breast Cancer Among Postmenopausal Women

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

Intake of Soy Products and Other Foods and Gastric Cancer Risk: A Prospective Study

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