Food as a source of nitrosatable amines Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/rx913t536

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  • 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.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-02-03T16:10:12Z (GMT) No. of bitstreams: 1 MCINTYRETIMOTHY1986.pdf: 689671 bytes, checksum: a4127ee13b4fcef606e8a5740dc81725 (MD5)
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-14T16:04:06Z No. of bitstreams: 1 MCINTYRETIMOTHY1986.pdf: 689671 bytes, checksum: a4127ee13b4fcef606e8a5740dc81725 (MD5)
  • description.provenance : Made available in DSpace on 2012-02-03T16:10:12Z (GMT). No. of bitstreams: 1 MCINTYRETIMOTHY1986.pdf: 689671 bytes, checksum: a4127ee13b4fcef606e8a5740dc81725 (MD5) Previous issue date: 1986-12-15
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-14T17:17:39Z (GMT) No. of bitstreams: 1 MCINTYRETIMOTHY1986.pdf: 689671 bytes, checksum: a4127ee13b4fcef606e8a5740dc81725 (MD5)

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