title: Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on tumour development in mice as related to ingestion of cured meat.
abstract: The incidence of tumours in mice fed a standard chow diet and given either N-nitrosopyrrolidine (NPyr), nitrite (NO(2)) or nitrite plus pyrrolidine (NO(2) + Pyr) in the drinking water for 12 months at 100mg, 1 g and 1 g plus 100mg/litre, respectively, was compared with that for a control group (C) receiving no additives. Differences between groups in weight gain and feed consumption were not significant. Group 3 (NO(2)) drank less water (P < 0·05) than those in groups 1 (C) and 2 (NPyr). Water intake of mice in group 4 (NO(2) + Pyr) did not differ from that of any of the other three groups. Survival rates were: 94% (C), 80% (NPyr), 92% (NO(2)) and 83% (NO(2) + Pyr); but the differences were not statistically significant. Gross examination upon autopsy revealed that the incidence of all tumours in group 2 (NPyr) was 10- to 20-fold higher than that in any other group. Histological examination confirmed that NPyr induced more (P < 0.05) malignant tumours in liver and lungs with any other treatment; otherwise there were no significant differences. Results indicated that NO(2) + Pyr (nitrite plus a secondary amine) did not increase the frequency of carcinogenic tumours in mice.
authors: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
authors: A M
authors: AM
authors: Pearson
authors: S D
authors: SD
authors: Sleight
authors: D P
authors: DP
authors: Cornforth
authors: B T
authors: BT
authors: Akoso