• Asian Pacific Journal of Cancer Prevention
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• v.13 no.3
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• pp.1077-1079
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• 2012

The Kashmiri population is culturally distinct with special dietary features owing to the temperate climatic conditions of Kashmir valley. This has habituated the population to preserve food in smoked, pickled and sundried forms which include considerable amounts of $N$-nitroso compounds (NOCs). These are known to cause cytotoxicity, DNA damage, mutation, unscheduled DNA synthesis and DNA methylation. All of these changes at molecular level are known to contribute to the pathogenesis of cancer. One of the prominent NOCs found in Kashmiri food is $N$-Nitrosodimethylamine (NDMA). Here we review the occurrence of NDMA in sundried foods, dried fish, kehwa, traditional pickle, $Brassica$ $oleracia$ and $tobbaco$. We also discuss its possible role in the high prevalence of gastrointestinal cancers in Kashmir.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.35.2-72
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• 1990

N-Nitrosamines have been known to be strong carcinogens and are formed by the reaction of nitrous acid with amines. In this experiment the changes in the contents of nitrate nitrite trimethylaminoxide(TMAO) trimethylamine(TMA) and dimethylamine(DMA) during femen-tation of damsel fish were analyzed periodically and N-nitrosamines in a commercial products. N-Nitrosamines were determined by mineral oil distillation methods using gas chromatography-thermal energy anlyzer(GC-TEA) in a commerical product. Nitrate nitrite and amines were quantitate by colorimetric methods. Level of nitrate-N were gradually decreased but nitrite-n was not detected or trace. Contents of dimethlamine(DMA) and trimethlamine were mar-kedly increased while trimethylaminoxide nitrogen was decreased during the fermentation of damsel fish. The change of pH was in the ranges of 5,5-7.0 during fermentation of salted damsel fish. It was out of the optimum pH(3.0-3.4) for the formation of nitrosamine. N-Nitrosamines were not detected in salt-fermented damsel fist but much N-nitrosodimethyla-mine(NDMA) could be detected in salt-fermented damsel fish after adding 0.05M NaNo2 in the acidic condition. The identifaction of NDMA in it was confirmed by mass spectrophotometry. Nitrate decrea-sed during the fermentation of damsel fish. however nitrite was trace level and nitrosamines were not formed in its. This could be supposed that it was due to the rapid consumption of nitrite by amino acid and bacteria.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.289-295
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• 1993

The present paper was investigated in the inhibitory action of vegetable and seaweed water-soluble extracts on the formation of carcinogenic N-nitrosodimethylamine(NDMA). The vegetable and seaweed extracts obtained from garlic(Allium sativum), onion(Allium cepa), green onion(Allium fistuiosum), chinese pepper(Fagara mandshurica), green pepper(Capsicum annuum), red pepper(Capsicum annuum), ginger(Zingiber officinale), carrot(Daucus carota), laver(Porphyra tenera), sea lettuce(Entero compresa), sea mustard(Undaria pinnatifida) and sea staghorn(Codium fragile) were incubated with sodium nitrite-dimethylamine mixtures at $37^{\circ}C$ under different pH conditions The formation of NDMA was reduced to $10{\sim}40\%\;and\;25{\sim}50\%$ by the addition of vegetable and seaweed extracts 30mg at pH 1.2, respectively. The inhibition degree by the extracts at pH 1.2 was similiar to that at pH 4.2 and to that by ascorbic acid at pH 1.2. The inhibitory action of the extracts against NDMA formation was not decreased by heat treatment at $80^{\circ}C$ for 10min, but decreased by the treatment of sodium borohydride. It is assumed that reducing powers of the extracts participated in their inhibitory actions.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.361-368
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• 2018

N-nitrosamines are probable or possible human carcinogens, which are produced by the reaction between secondary amines and nitrogen oxide in the acidic environment or by heating. Common risk assessment procedure involves the comparison between exposures expressed in the unit, mg/kg body weight/day and the Health-Based Reference dose expressed in the same unit. This procedure is suitable for the policy decision-making and is considered as inappropriate for the consumers to get information about their dietary decision-making. Therefore, the distributions of NDMA (N-nitrosodimethylamine), NDBA (N-nitrosodibutylamine), the six N-nitrosamines (NDMA, NDBA, NDEA (N-nitrosodiethylamine), NPYR (N-nitrosopyrrolidine), NPIP (N-nitrosopiperidine), and NMOR (N-nitrosomorpholine) in the menus grouped based on the presence of main ingredients and cooking methods were analyzed to generate consumer-friendly information regarding food contaminants. Recipes and intakes were taken from 2014 to 2016 KNHANES (The Korean National Health and Nutrition Examination Survey) and only the data from ages of 7 years or older were used. The contamination data were collected from the 2014~2016 Total Diet Study and all the analysis were performed using R software. Rockfish, eel, anchovy broth and pollock were mainly exposed to N-nitrosamines. In terms of cooking methods, soups and stews appeared to contain the highest amount of N-nitrosamines. Cereals, fruits, and dairy products in the ingredient categories, and rice dishes and rice combined with others in recipe categories had the lowest level exposure to N-nitrosamines. In case of N-nitrosamines, unlike other cooking related food contaminants, boiled dishes such as soups and stews and dishes mainly consisting of fishes and shellfishes had highest level of exposure, showing a large discrepancy with the previous thought of processed meat is the main source of N-nitrosamines.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.104-105
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• 2002

N-nitrosamine(NA)은 여러 가지 발암성 물질 중에서도 발암력이 매우 강하면서, 각종식품에 널리 분포되어 있고, 위, 간, 식도 및 신장 등 신체의 여러 부분에서 발암력을 나타낸다는 점과 nitroso 화합물 중 어떤 물질들은 후손에게까지 악성종양의 유발에 영향을 미친다는 점들을 들 수 있다. nitroso 화합물의 생성은 식품중에 존재하는 아질산염과 제2급아민이나 혹은 제 3급아민과의 상호반응으로 생성되기 때문에 식품에 있어서 이들의 존재가 상당한 논쟁의 대상이 되고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.107-108
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• 2002

일상생활에서 인간은 수많은 물리, 화학적 발암 원에 노출되어 살아가고 있으며 역학적으로 관찰해 보면 모든 암의 약 90％가 환경적 요인에 의하여 발생한다. 식품 중에도 여러 종류의 돌연변이원성 물질과 발암성 물질이 자연적으로 존재하고 있어 그 중 소량은 일상의 보통 식이를 통하여 섭취된다. 특히 단백질이나 아미노산이 풍부한 식품인 고기, 생선의 조리과정에 강력한 돌연변이원성 물질과 발암성 물질로 알려진 N-nitrosoamine(NA)이나 heterocyclic amine(HCA)들이 형성되며 다양한 종류가 분리, 동정 되어왔다. (중략)

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.1-13
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• 2005

This study analyzed the levels of N-nitrosamine(NA) and its precursors such as nitrite, nitrate, dimethylamine and trimethylamine in 10 samples of mollusk fish, 4 samples of crustacea fish and 11 samples of shellfish from fish distributed in a local markets. Mollusk fishes had nitrite concentrations ranging from non-detectable(ND) to 9.4 mg/kg, crustacea fishes ND to 8.8 mg/kg, and shellfishes ND to 4.3 mg/kg. Nitrates in mollusk fishes ranged from ND to 19.3 mg/kg, crustacea fishes 4.1 to 79.9 mg/kg, and shellfishes 1.5 to 61.9 mg/kg. DMK concentrations were 11.2 to 551.4 mg/100g in mollusk fishes, 44.4 to 79.9 mg/100g in crustacea fishes, and 1.3 to 5.9 mg/100g in shellfishes. TMA concentrations in mollusk fishes, crustacea fishes, and shellfishes were 10.3${\sim}$292.4 mg/100g, 35.5${\sim}$90.3 mg/100g, and 2.3${\sim}$17.1 mg/100g respectively. Only N-nitrosodimethylamine (NDMA) was detected for NA in fish distributed in local markets. NDMA contentrations ranged from ND to 41.4 ${\mu}g/kg$ in mollusk fishes, 3.0 to 47.3 ${\mu}g/kg$ in crustacea fishes, and 1.7 to 12.1 ${\mu}g/kg$ in shellfishes.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.1
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• pp.49-57
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• 2014

The survey of nitrosamine occurrence at Nakdong river is conducted in this study. According to the study results, six nitrosamine compounds (NDEA as N-nitrosodiethylamine, NDPA as N-Nitrosodi-n-propylamine, NDMA as N-nitrosodimethylamine, NMEA as N-nitrosomethylethylamine, NDBA as N-nitrosodi-n-butylamine, and NDPHA as N-Nitrosodiphenylamine) were detected at the Nakdong river. Among these, NDEA and NDPA are the most important compounds in terms of the nitrosamine contamination of Nakdong river. The detected concentration of NDEA exceeded the CDHCS (California Department of Health Care Services) response level of 100 ng/L at several sites. The detected concentration of NDPA approached the response level (500 ng/L) at few sites. When all nitrosamine concentrations were summed up, the maximum concentration of 735.7 ng/L was detected at the Nakdong river.

• Analytical Science and Technology
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• v.23 no.6
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• pp.551-559
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• 2010

This study was conducted to establish an analytical method for the determination of seven nitrosamines in chlorinated tap water by precolumn derivatization followed by high performance liquid chromatography coupled with fluorescence detection. The derivatization procedure was optimized for denitrosation and dansylation, and then two extraction methods, liquid-liquid extraction (LLE) with dichloromethane and solid phase extraction (SPE), were compared. The SPE method employing the optimized derivation procedure showed higher extraction recovery (54.4-88.7%) and reproducibility (1.9-19.4%) than the LLE method (51.4-87.7% and 4.2-33.3%, respectively). The method detection limits were between 0.5 and 4.4 ng/L. When chlorinated water samples were collected from two treatment plants and ten household taps, and analyzed for nitrosamines, Nnitrosodimethylamine (NDMA) was the major compound found between 26.1 and 112 ng/L.

• Journal of Korean Society on Water Environment
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• v.32 no.5
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• pp.410-418
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• 2016

This study was conducted to improve the analysis method used for N-nitrosamines and to investigate the occurrences of N-nitrosamines in tributaries of the Han-river, intake stations, water treatment plants and tap water used within the city of Seoul. The samples were pretreated through a solid phase extraction and analyzed using a gas chromatography tandem mass spectrometer (GC-MS/MS). The GC-MS/MS in CI mode was compared with the GC-MS/MS in EI mode by the method detection limits (MDLs). MDLs by GC-CI/MS/MS and GC-EI/MS/MS were 0.2 ~ 1.1 ng/L and 0.2 ~ 1.4 ng/L, respectively. Samples were collected from ten tributaries of the Han-river (T1 ~ T10), six intake stations (I1 ~ I6), six water treatment plants (P1 ~ P6) and 25 taps in Seoul city. The maximum levels of N-nitrosodimethylamine (NDMA) were 0.013 μg/L, 0.008 μg/L, 0.006 μg/L and 0.002 μg/L in tributary water, raw water, finished water and tap water samples, respectively. Detected levels were much lower than 0.1 μg/L corresponding to the guideline value of WHO.