Fjölrit RALA - 22.03.1979, Qupperneq 51

Fjölrit RALA - 22.03.1979, Qupperneq 51
-45- low levels of gastric acid. In such instances, the acidity is not sufficient to inhibit the growth of microorganisms which not only convert nitrate to nitrite but probably also nitrite to nitrosamines in the stomach. In other countries, nitrosamines have been found in foods, especially in cured meat products, but they have also occurred in cheese, fish, spice mixtures and ciga- rette smoke. Experiments with animals have shown that nitrosamines and nitrosamides are carcinogenic. Some are, in addition, mutagenic and/or teratogenic. All nitrosamides tested cause tumor formation. Nitrosamides are readily converted to compounds which damage all cells they come in contact with and so cancer is formed on the site of injection. Nitrosamines are more stable and are only converted to carcinogenic substances in those organs containing the proper enzyme system. Nitroso-compounds cause cancer in most of the rat's organs, for example, the liver, kidneys, lungs, stomach, esophagus, urinary bladder; nose, intestine, tongue. Research is now being carried out to investigate the correlation between nitrosamine distribution and the fre- quency of gastric cancer. This research may be of great importance in Iceland because gastric cancer is more common in Iceland than in most neighboring countries, although the frequency is lowering. The frequency differs in different countries indicating that environmental factors play an important role. As a possible cause, several foods have been named, either directly or as a source of precursors of the carcinogenic compounds. It is important to remem- ber that ascorbic acid salts diminish considerably the danger of formation of nitroso compounds in the food and in the body. They therefore benefit both the manufacturer and consumer. C. Regulations concerning the use of nitrates and nitrites According to an Icelandic regulation from 1974, the legal limit of nitrite (calculated as sodium nitrite - NaNO^) is 100 mg per kg (100 ppm) and that of nitrate (calculated as potassium nitrate - saltpeter - KNO^) is 500 mg per kg of meat (500 ppm). It is forbidden to use nitrate and nitrite in the same product.
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