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  • Title: Occurrence of volatile nitrosamines in food: a survey of the West German market.
    Author: Spiegelhalder B, Eisenbrand G, Preussmann R.
    Journal: IARC Sci Publ; 1980; (31):467-79. PubMed ID: 7228273.
    Abstract:
    More than 3000 food samples from the West German market have been analysed for volatile nitrosamines. N-nitrosopyrrolidine (NPYR) and N-nitrosopiperidine (NPIP) in concentrations above 0.5 micrograms/kg were found in only 3 and 2% of the samples, respectively. N-Nitrosodimethylamine (NDMA) was detectable in 30% of the samples and 6% of them were found to contain more than 5 micrograms/kg. Consumption data given in the "Nutritional Report, 1976" allow calculation of the average daily intake of volatile nitrosamines from food. Intakes for West German males are 1.1 micrograms/day for NDMA and 0.1 micrograms/day for NPYR. With regard to NDMA, the relative contributions are 64% for beer, 10% for meat and meat products and 25% for all other foods (150 types). NDMA in beer originates in the malt, where it is formed during kilning (drying). Technological improvements to eliminate NDMA contamination of beer are reported.
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