Occurrence of volatile nitrosamines in food: a survey of the West German market.
More than 3000 food samples from the West German market have been analysed for volatile nitrosamines. N-nitrosopyrrolidine (NPYR) and N-nitrosopiperidine (NPIP) in concentrations above 0.5 micrograms/kg were found in only 3 and 2% of the samples, respectively. N-Nitrosodimethylamine (NDMA) was detectable in 30% of the samples and 6% of them were found to contain more than 5 micrograms/kg. Consumption data given in the "Nutritional Report, 1976" allow calculation of the average daily intake of volatile nitrosamines from food. Intakes for West German males are 1.1 micrograms/day for NDMA and 0.1 micrograms/day for NPYR. With regard to NDMA, the relative contributions are 64% for beer, 10% for meat and meat products and 25% for all other foods (150 types). NDMA in beer originates in the malt, where it is formed during kilning (drying). Technological improvements to eliminate NDMA contamination of beer are reported.
D001515:Beer / Q000032:analysis; D002273:Carcinogens / Q000032:analysis; D002611:Cheese / Q000032:analysis; D004128:Dimethylnitrosamine / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D005860:Germany, West; D006801:Humans; D008460:Meat / Q000032:analysis; D009242:N-Nitrosopyrrolidine / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D010880:Piperidines / Q000032:analysis
D002273:Carcinogens; D009602:Nitrosamines; D010880:Piperidines; C002743:N-nitrosopiperidine; D004128:Dimethylnitrosamine; D009242:N-Nitrosopyrrolidine