• 作者： 林仁混
• 作者服務機構： 國立臺灣大學醫學院生化枓
• 中文摘要： From the literatures dealing with experi-mental oncology and pathology of nitroso com-pounds, there is little doubt that the nitrosa-mines might offer a serious carcinogenic hazardto those people who might be exposed to them.It may be worth considering whether some ofthe human population could be exposed tocompounds of this type, albeit quite unwittingly. Several thousand years ago, nitrite andnitrate were employed in the processes of makingcertain Chinese food. It is well known thatunder appropriate conditions, both secondary andtertiary amines can react with nitrite to formcorresponding nitroso compounds. Some natu-rally occuring amines were detected in the food-stuff, especially fish products. The purpose of this study is to identifythe possible chemical toxicant, both man-madeand naturally-occurred, in Chinese food. Thegreat activity and considerable diversity ofaction as carcinogen shown by nitrosamineshave led to an increasing interest in them aspossible hazards in Chinese populations. The mid-term report provides some surveydata on the levels of nitrite and nitrate invarious types of Chinese foods such as sausage,Chinese ham, fish meat, dried shrimp and oth-ers. Among 166 cases of sausage, 20% of themare higher than 70 ppm in nitrite. All casesof dried fish and shrimp are less than 30 ppm. The possible hazard of the high level ofnitrite in human health is discussed on the basisof the present and previous data. The contents of amines, another kind ofprecursor of nitrosamine, in Chinese foods arenow under investigation in our laboratory.
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• 中文關鍵字： --
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