Siddiqi M, Tricker A R, Preussmann R
Department of Biochemistry, University of Kashmir, Srinagar, India.
Cancer Lett. 1988 Feb;39(1):37-43. doi: 10.1016/0304-3835(88)90038-9.
Several commonly used raw foodstuffs from a high risk esophageal cancer region in Kashmir (India) were analysed for the presence of N-nitroso compounds. The food items were selected on the basis of their frequent consumption with particular emphasis on the preserved foods (dried, pickled and smoked) and those which are unique to the region. Nine out of 11 food items were found to contain low concentrations of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), N-nitrososarcosine (NSAR), N-nitrosoproline (NPRO) and N-nitrosothaizolidine-4-carboxylic acid (NTCA). The preliminary survey shows a widespread contamination of N-nitroso compounds in raw foodstuffs from Kashmir.
对来自印度克什米尔一个食管癌高发风险地区的几种常用生食原料进行了分析，以检测其中是否存在N-亚硝基化合物。这些食品是根据其食用频率挑选出来的，特别强调了腌制食品（干制、腌制和烟熏）以及该地区特有的食品。在11种食品中，有9种被发现含有低浓度的N-亚硝基二甲胺（NDMA）、N-亚硝基吡咯烷（NPYR）、N-亚硝基肌氨酸（NSAR）、N-亚硝基脯氨酸（NPRO）和N-亚硝基噻唑烷-4-羧酸（NTCA）。初步调查显示，克什米尔生食原料中N-亚硝基化合物污染普遍。
