Carcinogenic N-nitro-dimethylamine from the reaction of the analgesic amidopyrine and nitrite extracted from foodstuffs.
The reaction of the analgesic amidopyrine (100 mg) with nitrite extracted from cured meats and from spinach in varying degrees of spoilage was studied. Unde physiological conditions the carcinogenic dimethylnitrosamine was formed at milligram levels at nitrite concentrations as low as 4 mg (in 175 ml extracted from 100 g boiled ham). The rate of decrease in concentration in the human stomach after ingestion of amidopyrine and of nitrite contained in boiled ham or in a broth from boiled ham was also measured.
D000632:Aminopyrine / Q000378:metabolism*; D004063:Digestion; D004128:Dimethylnitrosamine / Q000032:analysis / Q000096:biosynthesis*; D005502:Food; D005520:Food Preservatives / Q000009:adverse effects; D005525:Food-Processing Industry; D005750:Gastric Juice / Q000378:metabolism; D005860:Germany, West; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007880:Legislation, Drug; D008113:Liver Neoplasms / Q000139:chemically induced; D008460:Meat / Q000032:analysis; D009573:Nitrites / Q000009:adverse effects / Q000378:metabolism*; D009602:Nitrosamines / Q000096:biosynthesis*; D014675:Vegetables / Q000032:analysis
D005520:Food Preservatives; D009573:Nitrites; D009602:Nitrosamines; D000632:Aminopyrine; D004128:Dimethylnitrosamine