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[Nitrosamine formation from vegetables produced in Japan].
Rimiko Ohtsuki1, Kiyomi Kikugawa
1School of Pharmacy, Tokyo University of Pharmacy and Life Science: 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan.
Summary
Japanese vegetables high in nitrate can form carcinogenic nitrosamines. Other vegetable components, including ascorbate, did not prevent this formation, requiring significant ascorbate addition to reduce nitrosamine levels.
Area of Science:
- Food science and nutrition
- Toxicology
- Carcinogenesis
Context:
- Nitrate-rich vegetables are common in Japanese diets.
- Oral and gastric conditions can convert dietary nitrate to nitrite, a precursor to carcinogenic nitrosamines.
- Vegetables contain various compounds, such as ascorbate, that may influence nitrosamine formation.
Purpose:
- To investigate nitrosamine formation from high-nitrate Japanese vegetables under simulated oral and gastric conditions.
- To determine the role of vegetable components, including ascorbate, in modulating nitrosamine synthesis.
Summary:
- Extracts from chingensai, komatsuna, and itomitsuba were analyzed for N-nitrosomorpholine formation after digestion with nitrate reductase and treatment with morpholine at pH 3.0.
- The presence of other vegetable components in the extracts did not significantly affect nitrosamine production.
- Substantial amounts of ascorbate were necessary to inhibit nitrosamine formation, indicating that intrinsic vegetable factors are insufficient for prevention.
Impact:
- Dietary nitrate in vegetables poses a potential risk for nitrosamine formation.
- The findings highlight the limited protective effect of endogenous vegetable compounds against nitrosamine synthesis.
- Further research into dietary strategies and food processing is needed to mitigate nitrosamine risks associated with consuming nitrate-rich vegetables.