1. Nitrate intake and gastric cancer risk: results from the Netherlands cohort study
- Author
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A.A.M. Botterweck, R.A. Goldbohm, P.A. van den Brandt, A.J.M. van Loon, H.A.M. Brants, and TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO
- Subjects
Male ,Vitamin ,Cancer Research ,Saliva ,food.ingredient ,Nitroso Compounds ,Stomach cancer ,Ascorbic Acid ,Vegetable ,Nitrate ,Cohort Studies ,Cancer risk ,chemistry.chemical_compound ,food ,Risk Factors ,Stomach Neoplasms ,Gastric ,Drinking water ,Humans ,Medicine ,Vitamin C ,Food science ,Nitrite ,Cancer ,Aged ,Netherlands ,Conference paper ,Nitrates ,business.industry ,Dietary intake ,Food additive ,food and beverages ,Middle Aged ,Ascorbic acid ,Diet ,Oncology ,chemistry ,Biochemistry ,Female ,Cohort analysis ,business - Abstract
1. Introduction The high intake of nitrate has led to growing con- cern about the health risks, based on the risk of the metabolite of nitrate, nitrite. This concern focuses mainly on the risk of gastric cancer [l]. Nitrate is a natural compound of foods like vegetables and pota- toes and in the Netherlands it is used as food additive in cheese and cured meats. It is also present in drink- ing water [2]. The proposed mechanism by which nitrate can be converted to carcinogenic N-nitroso compounds contains the following steps. After inges- tion and absorption in the stomach, nitrate is secreted in the saliva in concentrated form. Oral bacteria can then reduce nitrate to nitrite. About 25% of ingested nitrate is recirculated into the saliva and about 20% of the salivary nitrate is reduced to nitrite by oral bac- teria. Next, nitrite can react with nitrosatable com- pounds like amines, amides and aminoacids to N- nitroso compounds [3]. Ascorbic acid acts as inhibitor ~
- Published
- 1997