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Diet and exposure to N-nitroso compounds.

Princess Takamatsu Symposia

|January 1, 1985

Summary

Nitrate intake may increase cancer risk by forming carcinogenic N-nitroso compounds in the body. Certain foods like beans and fermented soy products can generate these mutagens under simulated gastric conditions.

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Area of Science:

Food Science
Toxicology
Oncology

Background:

The link between nitrate consumption and cancer risk is hypothesized to involve endogenous reduction to nitrite and subsequent formation of carcinogenic N-nitroso compounds.
Investigating the potential of various foods and biological materials to generate mutagens or carcinogens under simulated gastric conditions in the presence of nitrite is crucial.

Purpose of the Study:

To review the current knowledge on nitrate, nitrite, and N-nitroso compound formation in relation to cancer risk.
To discuss the chemistry of nitrosation for specific chemicals of interest.
To identify foods that may act as sources of genotoxic agents through nitrosation.

Main Methods:

Examination of a wide range of foods and biological materials.
Simulated gastric conditions with nitrite exposure to assess mutagen/carcinogen generation.
Review of existing literature on N-nitroso compound chemistry and epidemiological evidence.

Main Results:

A limited number of foods, including beans, salt-preserved fish, fermented soy products, and moldy foods, were found to generate mutagens upon nitrosation.
A potential association exists between N-nitroso compound formation in these foods and epidemiological data suggesting increased risk for specific cancers.
The chemistry of nitrosation for relevant compounds was discussed.

Conclusions:

Certain foods can generate genotoxic agents through nitrosation, potentially linking dietary nitrate/nitrite to cancer risk.
Demonstrating in vivo formation of N-nitroso compounds and their interaction with cellular targets in at-risk populations remains a significant future challenge.

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