Abstract

N-Nitroso compounds were known in chemical literature since the beginning of the 20th century, but their effect on human health received much attention since 1956. Experiments on animals showed toxic, teratogenic, mutagenic and carcinogenic effects. Human beings are generally exposed to these compounds via two way. Firstly, these compounds can be formed in the body by metabolizing the nitrite and nitrate found naturally or as additive in the food. Secondly, nitrite added to increase the microbiological resistance of meat, fish and cheese, can react with amines found naturally in the food to form nitrosamines. The way the food is cooked is also important for the formation of N-nitroso compounds; applied heat and cooking time are also important. N-nitroso compounds are formed more, when the nitrite cured meats are fried. Based on epidemiological studies, major cause (60 %) for human cancer is ascribed to the diet. In order to reduce the diet related cancers, the amount of N-nitroso compounds in the food should be carefully controlled and reduced. Similarly, the amount of nitrite and nitrates in the food should also be reduced. Awareness of public and manufacturers should be rised about the use of antioxidants like ascorbic acid (vitamin C) and alfa-tocopherol (vitamin E) which are known to inhibit the formation of N-nitroso compounds in the food or body. It should also be recommended to add these antioxidants as additive or consume them in the diet.

Key words: N-Nitroso Compounds, Diet, Carcinogen, Antioxidants

Article Language: Turkish English