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Volatile and nonvolatile nitrosamines in beer.

A R Tricker¹, R Preussmann

¹Institute of Toxicology and Chemotherapy, German Cancer Research Center, Heidelberg.

Journal of Cancer Research and Clinical Oncology

|January 1, 1991

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N-nitroso compounds were analyzed in beer production and retail samples. Detected levels of N-nitrosodimethylamine and N-nitrosoproline pose minimal health risks to moderate beer consumers.

Area of Science:

Food Chemistry
Analytical Chemistry
Toxicology

Background:

N-nitroso compounds are a class of chemicals with potential carcinogenic properties.
Beer production processes may lead to the formation of these compounds.
Assessing N-nitroso compound levels in beer is crucial for public health.

Purpose of the Study:

To investigate the occurrence and levels of N-nitroso compounds in different beer types.
To analyze N-nitroso compounds during various stages of beer production.
To evaluate potential health risks associated with detected N-nitroso compounds in beer.

Main Methods:

Analysis of N-nitroso compounds in four beer types during production.
Testing of 14 commercially available beer samples.

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Quantification of N-nitrosodimethylamine and N-nitrosoproline using analytical techniques.

Main Results:

Two N-nitroso compounds were detected: N-nitrosodimethylamine (0.17 ± 0.18 µg/kg) and N-nitrosoproline (1.51 ± 1.01 µg/kg).
N-nitrosodimethylamine levels ranged from not detected to 0.60 µg/kg.
N-nitrosoproline levels ranged from 0.5 to 3.60 µg/kg.

Conclusions:

Detected N-nitrosodimethylamine levels are unlikely to pose a significant health risk for moderate beer drinkers.
Non-carcinogenic N-nitrosoproline was detected but does not present a health hazard.
The study provides valuable data on N-nitroso compound contamination in beer.