Beer, nonfat dry milk, fried bacon and microwave baked fish were
treated under simulated gastric and extreme nitrosation conditions to
estimate their capacity for generation of endogenously formed
N-nitrosamines. The level of nitrosamines in beer increased from 0.1
ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric nitrosation. The levels in the other food products were not increased under the same simulated gastric
conditions (p < 0.05). Extreme nitrosation illustrated that food has
a large nitrosatable amine content. Beer produced elevated levels of
N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosopyrrolidine
and N-nitrosomorpholine. Nonfat dry milk produced elevated levels of
N-nitrosodimethylamine, N-nitrosopiperidine, N-nitrosopyrrolidine and
N-nitrosomorpholine. Fish produced elevated levels of
N-nitrosodimethylamine and N-nitrosopyrrolidine. Overall, certain
food products provide exposure to ample amounts of nitrosatable
amines, but it appears that these food products do not produce a
significantly increased risk from endogenous N-nitrosamine exposure. / Graduation date: 1987
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27434 |
| Date | 15 December 1986 |
| Creators | McIntyre, Timothy |
| Contributors | Scanlan, Richard A., 1937- |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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