Volatile nitrosamines in foods and beverages: Preliminary survey of the Italian market

Diet and brain cancer in adults: A case-control study in Northeast China

“…Some alcoholic beverages are a source of NOCs or NOC precursors (Gavinelli et al, 1988), though data on Chinese beverages were not available to us. Moreover, consumption of alcoholic beverages has been found to deplete blood levels of anti-oxidants (Stryker et al, 1988).…”

“…The positive associations with cured foods and processed meats (Boeing et al, 1993;Blowers et al, 1997) and the inverse relation with selected anti-oxidant vitamins Lee et al, 1997) are consistent with this hypothesis. However, the associations were relatively moderate, and the assessment of exposure to NOCs from dietary and non-dietary sources is difficult (Gavinelli et al, 1988;Startin, 1996;Giles, 1997).A study of 139 astrocytomas and 79 gliomas conducted between 1989 and 1995 in northeast China, including information only on a few indicator foods, showed a positive association with liquor drinking and significant protection by fruit and vegetables (Hu et al, 1998).A more comprehensive food-frequency questionnaire was subsequently adopted to evaluate dietary correlates of adult glioma and meningioma in this population. The focus of the present study was therefore to examine the role of diet, including different foods and selected micronutrients, on the risk of primary brain cancer in China.…”

Dietary and familial determinants of 10-year survival among patients with gastric carcinoma

“…Information on the concentration of N-nitrosodimethylamine (NDMA) in a series of food items was obtained from other reports. 8,9 In addition, 28 local food items were tested for the presence of dimethylamine (DMA) and NDMA. For each item, one to five samples were collected, homogenized, and analyzed according to a specific protocol.…”

Volatile N-Nitrosamines in Selected Italian Cheeses

“…Gavinelli et al (1988) using the same apparatus, noticed NDBA in meat products to which nitrate and/or nitrite had been added, and demonstrated the extreme sensitivity of the method towards this nitrosamine. Groenen et a/.…”

“…The analysis was carried out following the method described by Gavinelli et al (1986 and1988) modifying it slightly to fit the fatty matrix of cheese better.…”