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Nitrosamines – Carcinogenic Compounds in Processed Foods

Nitrosamines form from nitrites and amines and may be carcinogenic. Learn where they occur and how to minimize your exposure.

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Things worth knowing about "Nitrosamines"

Nitrosamine sind chemische Verbindungen, die durch die Reaktion von Nitriten mit Aminen entstehen.

Nitrosamine gelten als potenziell krebserregend und wurden in zahlreichen Studien mit Magen-Darm-TumorenLeberkrebs und anderen malignen Erkrankungen in Verbindung gebracht.

Besonders häufig entstehen Nitrosamine in gepökeltem Fleisch wie Speck, Würstchen oder Schinken. Aber auch Tabakrauchverunreinigte Kosmetikprodukte und bestimmte Medikamente können Quellen sein. Die Aufnahme ist in Europa durch gesetzliche Höchstwerte reguliert, vollständig vermeiden lassen sich Nitrosamine jedoch kaum. Ein erhöhtes Risiko besteht bei häufiger Aufnahme nitrosaminreicher Nahrung kombiniert mit oxidativem Stress oder einem geschwächten zellulären Schutzsystem

Gesundheitliche Aspekte von Nitrosaminen

  • Entstehen durch Reaktion von Nitriten mit Aminen unter Hitze
  • In hohen Mengen in gepökelten Fleischwaren und Tabakrauch
  • Gelten als karzinogen, v. a. im Magen-Darm-Trakt und in der Leber
  • Reduktion verarbeiteter Lebensmittel & bewusste Ernährung

Literaturangaben:

  • Lijinsky, W. (1999). N-Nitroso compounds in the diet. Mutation Research/Genetic Toxicology and Environmental Mutagenesis.
  • Jakszyn, P. & González, C. A. (2006). Nitrosamine and related food intake and gastric and esophageal cancer risk. World Journal of Gastroenterology.
  • Wakabayashi, K. et al. (2002). Inhibitory effects of food components on nitrosamine formation. Mutation Research.

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Related search terms: Nitrosamines-en