nitrosodimethylamine/spinat

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Nitrosamine levels in human blood, urine and gastric aspirate following ingestion of foods containing potential nitrosamine precursors or preformed nitrosamines.

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In studies of the effect of diet on nitrosamine levels in selected human physiological fluids, volunteers were fed meals containing fish or beef (sources of precursor amines) or bacon (a source of preformed nitrosamines), in combination with spinach and vegetable juice to supply nitrite via possible

Formation of nitrosamines during consumption of nitrate- and amine-rich foods, and the influence of the use of mouthwashes.

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We studied the formation of carcinogenic nitrosamines during consumption of food rich in nitrate and amines, and its possible inhibition by use of an antibacterial mouthwash. Twelve volunteers were fed a diet containing the high-nitrate vegetables lettuce or spinach during two periods of four

An examination of human blood for the presence of volatile nitrosamines.

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Human blood was examined for the presence of volatile nitrosamines. Nitrosamines were detected by chemiluminescence and mass spectrometry after separation from blood by distillation and solvent extraction. N-nitrosodimethylamine was detected in all but one of 51 blood samples taken from 23 different

Dietary sources of N-nitrosamines in a high-risk area for oesophageal cancer--Kashmir, India.

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Samples of foods consumed frequently in Kashmir, a high-risk area for oesophageal cancer, were analysed for the presence of volatile N-nitrosamines. Relatively high levels of N-nitrosodimethylamine (NDMA), N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) were detected in smoked fish (20

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