Alkylating activity in food products--especially sauerkraut and sour fermented dairy products--after incubation with nitrite under quasi-gastric conditions.
N-Nitroso compounds may well rank high among the genotoxic carcinogens present in our environment. Small amounts of such compounds may be formed in the human stomach after consumption of high-nitrate vegetables. Volatile nitrosamines can be conveniently determined but reliable methods of analysis for non-volatile N-nitroso compounds are still lacking. In this study we have used the 4-(4-nitrobenzyl)pyridine test to look for the formation of alkylating compounds such as N-nitroso-N-methylurea in a wide range of food products after incubation with nitrite under simulated gastric conditions. Our results indicate that many food products do not form alkylating compounds in appreciable amounts, even though the nitrite concentration used was five to ten times that found in saliva after a high-nitrate meal. Comparatively strong alkylating activity, however, was detected after incubation of samples of sauerkraut, certain dairy products (yoghurt, biogarde, quark, buttermilk and milk), wine and smoked mackerel. Samples of sauerkraut incubated with simulated gastric fluid, but without (added) nitrite, also displayed appreciable alkylating activity. The formation of alkylating substances in non-fat yoghurt was markedly inhibited by addition of ascorbic acid. The identity of the alkylating agents remains unknown. The isolation procedure was optimized for N-nitroso-N-methylurea, but will certainly result in the isolation of other compounds, such as C-nitroso-, C-nitro- or perhaps even C-nitroso-C'-nitro-compounds as well. Biogenic amines, glucosinolates, indole derivatives or other compounds may be involved as precursors. If alkylating agents are formed in vivo after ingestion of high-nitrate vegetables or drinking water, this is likely to occur only when the food products mentioned above are ingested simultaneously with or shortly after the nitrate load and not appreciably (except perhaps in the case of sauerkraut) when they are ingested alone, without a nitrate source. The health implications of these findings cannot yet be established. Many alkylating agents, however, have strong carcinogenic properties and continued investigation of food products (and their interaction products with nitrite) is indicated.
Groenen
P J
PJ
TNO-CIVO Food Analysis Institute, Zeist, The Netherlands.
Busink
E
E
D000477:Alkylating Agents / Q000032:analysis / Q000138:chemical synthesis*; D001937:Brassica / Q000032:analysis; D003611:Dairy Products / Q000032:analysis; D004139:Dinitrofluorobenzene / Q000032:analysis; D005285:Fermentation; D005502:Food; D005504:Food Analysis; D005750:Gastric Juice; D008770:Methylnitrosourea / Q000032:analysis; D008782:Methylurea Compounds; D009152:Mutagenicity Tests / Q000379:methods; D009573:Nitrites; D011725:Pyridines; D012463:Saliva; D012977:Sodium Nitrite
D000477:Alkylating Agents; D008782:Methylurea Compounds; D009573:Nitrites; D011725:Pyridines; C008633:4-(4-nitrobenzyl)pyridine; D008770:Methylnitrosourea; D004139:Dinitrofluorobenzene; D012977:Sodium Nitrite; C002352:methylurea