Formation in vivo of volatile N-nitrosamines in man after ingestion of cooked bacon and spinach

Abstract

N-NITROSAMINES, which are thought to be causally related to human cancer1, have been found in μg kg−1 concentrations in polluted air2,3, in water4 and in tobacco products5. Foodstuffs such as cooked bacon, preserved with nitrite, have long been known to contain μg kg−1 amounts of volatile N-nitrosamines formed during cooking6. In vivo formation of N-nitrosamines, after ingestion of suitable amine precursors and nitrite, has been demonstrated in laboratory animals7. In vivo formation in human subjects with hypoacidity, gavaged with relatively massive amounts of diphenylamine plus nitrite, has been demonstrated through detection of N-nitrosodiphenylamine in the stomach contents8. In vivo nitrosation after ingestion of conventional foods has not been demonstrated so far, either in animals or man. We now report in vivo formation of volatile N-nitrosamines in man after ingestion of a midday meal consisting of a bacon, spinach and tomato sandwich and beer.

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Lijinsky, W., and Epstein, S. S., Nature, 225, 21–24 (1970).

  2. 2

    Fine, D. H., Rounbehler, D. P., Belcher, N. M., and Epstein, S. S., Science, 192, 1328–1330 (1976).

  3. 3

    Fine, D. H., et al. Bull Env. Contamination Toxic., 15, 739–746 (1976)

  4. 4

    Fine, D. H. and Rounbehler, D. P., in Identification and Analysis of Organic Pollutants in Water (edit. by Keith, L. H.) (Ann Arbor Science, Michigan, 1976).

  5. 5

    Hoffman, D., Rathkamp, G., and Liu, Y. Y., N-nitroso compounds in the Environment. Publication No. 4 (International Agency for Research in Cancer, Lyon, 1974).

  6. 6

    Scanlan, R. A., CRC Critical Rev. Food Tech., 5, 357–402 (1975).

  7. 7

    Mirvish, S. S., Toxic. appl. Pharmac., 31, 325–351 (1975).

  8. 8

    Sander, J., and Schweinsberg, F., Abl. Bakt. Hyg., B 156, 299–340 (1972).

  9. 9

    Fine, D. H., Rounbehler, D. P., and Oettinger, P. E., Anal. chim. Acta, 78, 383–389 (1975).

  10. 10

    Fine, D. H., Rounbehler, D. P., Silvergleid, A. and Ross, R. Second Symp. Nitrite in Meat Products, 1976 (Central Institute for Nutrition and Food Research, TNO, Zeist, in the press).

  11. 11

    Fine, D. H., and Rounbehler, D. P., J. Chromatog., 109, 271–279 (1975).

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

FINE, D., ROSS, R., ROUNBEHLER, D. et al. Formation in vivo of volatile N-nitrosamines in man after ingestion of cooked bacon and spinach. Nature 265, 753–755 (1977). https://doi.org/10.1038/265753a0

Download citation

Further reading

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.