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Volatile nitrosamines in food

B Spiegelhalder, G Eisenbrand, R Preussmann

    Oncology
    |January 1, 1980
    PubMed
    Summary
    This summary is machine-generated.

    German food survey reveals average daily intake of N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR). Beer is the primary source of NDMA, with contamination originating from malt kilning, a process that can be modified.

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    Area of Science:

    • Food safety and toxicology
    • Chemical analysis of food contaminants
    • Public health and nutrition

    Background:

    • Volatile nitrosamines are a class of chemical compounds found in various foods.
    • Assessing dietary intake of nitrosamines is crucial for understanding potential health risks.
    • Previous surveys have indicated the presence of nitrosamines in the German food supply.

    Purpose of the Study:

    • To systematically survey the German food market for volatile nitrosamine occurrence.
    • To quantify the average daily intake of specific nitrosamines, including N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR).
    • To identify the primary food sources contributing to nitrosamine intake.

    Main Methods:

    • Systematic survey of food samples from the German market.

    Related Experiment Videos

  • Chemical analysis to detect and quantify volatile nitrosamines.
  • Calculation of average daily intake based on consumption data.

    • Main Results:

    • The average daily intake for males was 1.1 microgram for NDMA and 0.1-0.15 microgram for NPYR.
    • Approximately 64% of the total daily NDMA intake was attributed to beer consumption.
    • Cured meat products accounted for about 10% of the total daily NDMA intake.

    Conclusions:

    • Beer is a significant source of N-nitrosodimethylamine (NDMA) in the German diet.
    • NDMA contamination in beer arises during the malt kilning process.
    • The identified source of contamination suggests that mitigation strategies can be implemented to reduce nitrosamine levels in beer.