Secondary amines and nitrites in various daily foods have been known as the precursors of potent carcinogenic nitroso compound produced in the human stomach when they were ingested simultaneouly in high concentration.
In this report, the amounts and distribution of secondary amines and nitrites in Korean daily foods, kim-chi, fishes, fish eggs, sausages, canned fish foods and fish sauces (salted fish) were studied.
Nitrite conkents were low in most subjected foods except in sausages. Secondary amines showed low contents in kim-chi, fishes, but high in fish sauces, fish eggs and canned fish foods.
The result of this study suggested that the possible formation of carcinogenic nitrosamines during manufacturing, storage and cooking of all Korean foods should be studied.
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