Siddiqi M, Kumar R, Fazili Z, Spiegelhalder B, Preussmann R
Department of Biochemistry, University of Kashmir, India.
Carcinogenesis. 1992 Aug;13(8):1331-5. doi: 10.1093/carcin/13.8.1331.
Analytical data on aliphatic amines and nitrate from the most commonly used fresh and sun-dried vegetables, red chillies and a widely consumed beverage, salted tea, are presented from a high risk area for oesophageal and gastric cancer in Kashmir. Exposure estimates for the adult population show that high consumption of boiled Brassica vegetables leads to a high nitrate intake of 237 mg/day. The frequent consumption of hot salted tea is shown to result in exceptionally high exposure to methylamine (1200 micrograms/day), ethylamine (14,320 micrograms/day), dimethylamine (150 micrograms/day) and diethylamine (400 micrograms/day). The indiscriminate use of red chillies in the area leads to exposure to dimethylamine (280 micrograms/day), pyrrolidine (517 micrograms/day) and methylbenzylamine (40 micrograms/day). This is to our knowledge the first report where a chronic exposure to methylbenzylamine has been shown in a population at high risk of oesophageal cancer.
来自克什米尔食管癌和胃癌高风险地区的分析数据显示了最常用的新鲜和晒干蔬菜、红辣椒以及一种广泛消费的饮品——咸茶中的脂肪胺和硝酸盐含量。对成年人群的暴露估计表明，大量食用煮熟的十字花科蔬菜会导致每日硝酸盐摄入量高达237毫克。经常饮用热咸茶会导致极高的甲胺（每日1200微克）、乙胺（每日14320微克）、二甲胺（每日150微克）和二乙胺（每日400微克）暴露量。该地区不加选择地使用红辣椒会导致接触二甲胺（每日280微克）、吡咯烷（每日517微克）和甲基苄胺（每日40微克）。据我们所知，这是第一份表明食管癌高风险人群中存在甲基苄胺慢性暴露的报告。
