Page 46 - Fall2012
P. 46
salt-and-our-health 41. Putnam KP, Bombick DW et al. "Comparison of the cytotoxic and mutagenic potential of
22. Fallon Morell, Sally. The salt of the earth. http://www. liquid smoke food flavourings, cigarette smoke condensate and wood smoke condensate."
westonaprice.org/vitamins-and-minerals/the-salt-of-the- Food Chem Toxicol. 1999. 37 (11): 1113-8.
earth 42. McCutcheon JW. "Nitrosamines in bacon: a case study of balancing risks." Public Health
23. http://www.feedstuffsfoodlink.com/Media/MediaMan- Rep. 1984 Jul-Aug;99(4):360-4.
ager/nitrites_and_nitrates.pdf 43. Ibid.
24. Ibid. 44. Havery DC, Fazio T, Howard JW. "Survey of cured meat products for volatile N-nitrosa-
25. Skovgaard N. "Microbiological aspects and technological mines: comparison of two analytical methods." IARC Sci Publ. 1978;(19):41-52.
need: technological needs for nitrates and nitrites." Food 45. Gray JI, Skrypec DJ, et al. "Further factors influencing N-nitrosamine formation in bacon."
Addit Contam. 1992 Sep-Oct;9(5):391-7. IARC Sci Publ, 1984. (57): 301-9.
26. Pierson MD, Smoot LA. "Nitrite, nitrite alternatives, and 46. Gough TA, Walters CL. “Volatile nitrosamines in fried bacon.” IARC Sci Publ. 1976 (14):
the control of Clostridium botulinum in cured meats." 195-203.
Crit Rev Food Sci Nutr. 1982;17(2):141-87. 47. Fiddler W, Pensabene JW. "Supercritical fluid extraction of volatile N-nitrosamines in
27. Jouve JL, Calier V, Rozier J. "Antimicrobial effects of fried bacon and its drippings: method comparisons. " IAOAC Int, 1996. 79 (4): 895-901
nitrates in meat products" [Article in French] Ann Nutr 48. Lee JS, LIbbey LM, et al."N-Nitroso-3-hydroxypyrrolidine in fried bacon and fried out
Aliment. 1980;34(5-6):807-26. fat." IARC Sci Publ. 1978 (19): 325-32.
28. Christiansen LN, Johnston RW, et al. "Effect of nitrite and 49. Osterdahl BG. "Effect of water on nitrosamine formation in fried bacon." Food Addit
nitrate on toxin production by Clostridium botulinum and Contam, 1988 Jan-Mar;5(1):33-7.
on nitrosamine formation in perishable canned commi- 50. Canas BJ, Havery DC, et al. "Current trends in levels of volatile N-nitrosamines in fried
nuted cured meat." Appl Microbiol. 1973, Mar;25(3):357- bacon and fried-out bacon fat." J Assoc Off Anal Chem. 1986 Nov-Dec;69(6):1020-1.
62. 51. Kimoto WI, Pensabene JW and Fiddler W. "Isolation and identification of N-nitrosothia-
29. Hustad GO, Cervey JG, et al. "Effect of sodium nitrite zolidine in fried bacon." J Agric Food Chem, 1982: 30 757-60.
and sodium nitrate on botulinal toxin production and 52. Ikins WG, Gray JI, et al. "Contribution of wood smoke to in vivo formation of N-nitroso-
nitrosamine formation in wieners." Appl Microbiol. 1973 thiazolidine-4-carboxylic acid: initial studies." Food Chem Toxicol, 1988: 26 (1): 15-21.
Jul;26(1):22-6. 53. Sen NP. "Recent studies in Canada on the occurrence and formation of N-nitroso com-
30. Pierson MD, Smoot LA. "Nitrite, nitrite alternatives, and pounds in foods and food contact materials." IARC Sci Publ, 1991. (105): 232-34.
the control of Clostridium botulinum in cured meats." 54. McCutcheon.
Crit Rev Food Sci Nutr. 1982;17(2):141-87. 55. Fiddler W, Pensabene JW, et al. "Investigations on N-nitrosopyrrolidine in dry-cured
31. Fiddler W, Pensabene JW. "Supercritical fluid extrac- bacon." J. Assoc Off Anal Chem. 1989. 72 (1) 19-22.
tion of volatile N-nitrosamines in fried bacon and its 56. Gray, Skrypec.
drippings: method comparison." J AOAC Int. 1996 Jul- 57. Mottram DS, Pattterson RLS, et al. "The preferential formations of volatile N nitrosamines
Aug;79(4):895-901. in the fat of fried bacon." J Sci Food Agric 1977 28, 1025-1029.
32. http://www.livestrong.com/article/308673-potassium- 58. Goutefongea R, Cassens RG, Woolford G. "Distribution of sodium nitrite in adipose tissue
bisulphate-as-a-food-preservative/ during curing." J Food Sci, 1977. 42, 1637-1641.
33. http://www.livestrong.com/article/140208-paraben- 59. Walters CL, Hart Rj, Perse S. 1979. "The possible role of lipid pseudonitrosites in nitro-
effects/?utm_source=popslideshow&utm_medium=a1 samine formation in fried bacon." Z. Lebensm Unters Forsch, 168, 177-180.
34. http://www.livestrong.com/article/458500-why-is-sorbic- 60. http://www.feedstuffsfoodlink.com/Media/MediaManager/nitrites_and_nitrates.pdf
acid-added-to-foods/ 61. Mergens WJ, Kamm JJ, et al. "Alpha-tocopherol: uses in preventing nitrosamine forma-
35. Namiki MS, Udaka S et al. "Formation of mutagens by tion." IARC Sci Publ. 1978;(19):199-212.
sorbic acid-nitrite reaction: effects of reaction conditions 62. Fiddler W, Pensabene JW, et al. "Inhibition of formation of volatile nitrosamines in fried
on biological activities." Mutat Res 1980. 73, (1) 21-28. bacon by the use of cure-solubilized alpha-tocopherol." J Agric Food Chem. 1978 May-
36. Namiki M, Osawa T, et al. "Chemical aspects of mutagen Jun;26(3):653-6.
formation by sorbic-acid-sodium nitrite reaction." J. 63. Walters CL, Edwards MW, et al. "The effect of antioxidants on the production of volatile
Agric Food Chem, 1981 29 (2): 407-11. nitrosamines during the frying of bacon." Z Lebensm Unters Forsch. 1976, 162(4):377-85.
37. Email correspondence from Galen D. Knight, PhD, April 64. http://www.nobelprize.org/nobel_prizes/medicine/laureates/1998/press.html
4, 2012 and July 9, 2012. 65. Bryan, Nathan and Janet Zand with Bill Gottlieb. The Nitric Oxide (NO) Solution (Austin,
38. EFSA Statement, June 21, 2007. Flavourings- EFSA’s risk TX, Neogenesis, 2010).
assessment of smoke flavouring primary product FF-B. 66. Hord NG, Tang Y, Bryan NS. "Food sources of nitrates and nitrites: the physiologic context
http://www.reading.ac.uk/foodlaw/news/eu-07044.htm for potential health benefits." Am J Clin Nutr, 2009. 90 (1): 1-10.
39. Guillén, M.D; Sopelana P., and Partearroyo M.A. (2000). 67. Bryan, Zand.
"Polycyclic aromatic hydrocarbons in liquid smoke fla- 68. Daniel, Kaayla T. The Whole Soy Story: The Dark Side of America’s Favorite Health Food
vorings obtained from different types of wood. Effect of (Washington DC, New Trends, 2005) 122-126.
storage in polyethylene flasks on their concentrations." 69. Hotchkiss JH. "Sources of N-nitrosamine contamination in foods." Adv Exp Med Biol
J. Agric. Food Chem 2000. 48 (10): 5083-7. 1984;177:287-98.
40. Gomaa EA, Gray JI, et al. "Polycyclic aromatic hydro- 70. Lijinsky W. "N-Nitroso compounds in the diet." Mutat Res, 1999. 443 (1-2) 129-38.
carbons in smoked food products and commercial liquid 71. Webb KS, Gough TA."Human exposure to preformed environmental N-nitroso compounds
smoke flavourings." Food Addit Contam. 1993 10 (5) in the UK." Oncology, 1980; 37 (4): 195-8.
503-21. 72. Canas, Havery.
WANTED: VOLUNTEERS FOR PORK SAUSAGE-BLOOD STUDY
Human subjects are needed for a pork sausage-blood study. Must have consumed a 90 percent or more WAPF diet
for at least the past five years. No history of any disease or health condition, including no food allergies or other aller-
gies. Must reside in or nearby the San Francisco Bay Area and be willing to come to Emeryville, California, for testing on
two separate days. Interested prospective subjects please contact Beverly Rubik, PhD, principal investigator, at brubik@
earthlink.net
46 Wise Traditions FALL 2012 FALL 2012 Wise Traditions
101665_text.indd 46 9/14/12 1:33 AM