N-nitroso compounds in two nitrosated food products in Southwest Korea

• Published in: Food and chemical toxicology Vol. 32; no. 12; pp. 1117 - 1123
• Main Authors: Seel, D.J., Kawabata, T., Nakamura, M., Ishibashi, T., Hamano, M., Mashimo, M., Shin, S.H., Sakamoto, K., Jhee, E.C., Watanabe, S.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.1994; New York, NY Elsevier Science
• Subjects: Amines - analysis; Ascorbic Acid - analysis; Biological and medical sciences; Brassica; Fermentation; Food Analysis; Food Handling; Food toxicology; Humans; Hydrogen-Ion Concentration; Korea; Medical sciences; Nitrates - analysis; Nitrites - analysis; Nitrosation; Nitroso Compounds - analysis; Seafood; Sodium, Dietary - administration & dosage; Soil - analysis; Toxicology; Water Supply - analysis; Asia; South Korea; Korea; NBU; NDPA; NOC; NMOR; VNA; IQR; NPIP; NDMA; NDBA; TEA; NPU; NDEA; NMU; TAC; NEU; NPYR; Carcinogen; Nitroso compound; Stomach; Composition; Home cooking; Etiology; Toxicity; Nitrites; Digestive diseases; Nitrates; Malignant tumor; Food
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/0278-6915(94)90127-9

Gastric cancer is the commonest malignant neoplasm in Southwest Korea. The possibility of carcinogenic dietary factors led to the investigation of exposure to N-nitroso compound precursors among residents of the City of Chonju and of two outlying rural townships in North Cholla Province. Two traditional and widely consumed home-prepared food products, salted pickled cabbage ( kimchi) and salted seafood sauce ( chut-kal) were analysed (a) for nitrite, nitrate, total secondary amines and pH in these food products prior to nitrite incubation and (b) for volatile nitrosamines and total N-nitroso compounds before and after incubation with nitrite in simulated human stomach conditions. Nitrate levels were significantly higher in kimchi (median 1550 mg/kg) than in chut-kal (median 140 mg/kg) ( P < 0.001). Secondary amine levels in non-nitrosated samples of kimchi (median 5.5 mg/kg) were significantly lower than secondary amine levels in non-nitrosated chut-kal (median 56 mg/kg) ( P = < 0.001). Analyses of nitrite-incubated kimchi revealed high levels of total N-nitroso compounds (median 1173 μg/kg); the increase with nitrosation was significant ( P = 0.001). The concentration of N-nitroso compounds in nitrite-incubated kimchi was significantly greater than that found in nitrite-incubated chut-kal ( P = 0.015). The combination of high levels of nitrate in the kimchi, the demonstration of high levels of total N-nitroso compounds in this food after nitrosation, and the volume of kimchi consumed in the traditional diet suggest that salted pickled cabbage may play a role in gastric carcinogenesis in Southwest Korea.