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© 1992 Oxford University Press

research-article

Increased exposure to dietary amines and nitrate in a population at high risk of oesophageal and gastric cancer in Kashmir (India)

Maqsood Siddiqi 1 4, Rajiv Kumar 2, Zia Fazili 1, Bertold Spiegelhalder 3 and Rudolf Preussmann 3

1Department of Biochemistry, University of Kashmir Srinagar, Jammu and Kashmir, India
2Department of Pharmaceutical Sciences, University of Kashmir Srinagar, Jammu and Kashmir, India
3Department of Environmental Carcinogens, German Cancer Research Center Im Neuenheimer Feld 280, D-6900 Heidelberg, Germany

4To whom correspondence should be addressed at: Department of Environmental Carcinogens, German Cancer Research Centre, Im Neuenheimer Feld 280, D-6900 Heidelberg, Germany

Analytical data on aliphatic amines and nitrate from the most commonly used fresh and sun-dried vegetables, red chillies and a widely consumed beverage, salted tea, are presented from a high risk area for oesophageal and gastric cancer in Kashmir. Exposure estimates for the adult population show that high consumption of boiled Brassica vegetables leads to a high nitrate intake of 237 mg/day. The frequent consumption of hot salted tea is shown to result in exceptionally high exposure to methylamine (1200 µg/day), ethylamine (14 320 µg/day), dimethylamine (150 µg/day) and diethyl-amine (400 µg/day). The indiscriminate use of red chillies in the area leads to exposure to dimethylamine (280 µg/day), pyrrolidine (517 µg/day) and methylbenzylamine (40 µg/day). This is to our knowledge the first report where a chronic exposure to methylbenzylamine has been shown in a population at high risk of oesophageal cancer.


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