NITRITE-LIPID REACTION IN AQUEOUS SYSTEM - INHIBITORY EFFECTS ON N-NITROSAMINE FORMATION

The chemical interaction of lipids and lipid‐containing foods with nitrite in a mild acidic aqueous system was investigated. Methyl linoleate‐coated silica gel, Intralipid, cow's milk, mayonnaise, yolk and miso reduced a considerable amount of nitrite. Methyl linoleate‐coated silica gel and cow's milk extensively prevented the formation of carcinogenic N‐nitrosamines. It seemed likely that the unsaturated fatty acid residues were responsible for the interaction of lipids with nitrite. Methyl linoleate was changed into two or more unidentified products, neither of which was the hydroperoxides of the ester. Copyright © 1979, Wiley Blackwell. All rights reserved