@incollection{ShephardSchlatterLutz1987,
  author    = {Shephard, S. E. and Schlatter, C. and Lutz, Werner K.},
  title     = {Model risk analysis of nitrosatable compounds in the diet as precursors of potential endogenous carcinogens},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-86188},
  publisher      = {Universit{\"a}t W{\"u}rzburg},
  year      = {1987},
  abstract  = {The potential health risk posed by the endogenous formation of N-nitroso compounds (NOC) from nitrosation of dietary ureas, guanidines, amides, amino acids and amanes (primary, secondary and aromatic) was estimated according to the model: Risk = ( daily intake of precursor] X (gastric concentration of nitrite ]n X [nitrosatability rate constant] X [cilrcinogenicity of derivative]. The daily intakes ofthese compound classes span five orders ofmagnitude (100 g/day amides, top; 1-10 mg/day secondary amines, ureas, bottom); the nitrosation rate constants span seven orders of magnitude (aryl amines, ureas, top; amides, secondary amines, bottom); and the carcinogenicity estimates span a 10 000-fold range from 'very strong' to 'virtually noncarcinogenic'. The resulting risk estimates likewise span an enormous range (nine orders of magnitude ): dietary ureas and aromatic amines combined with high nitrite concentration could pose as great a risk as the intake of preformed N-nitrosodimethylamine in the diet. In contrast, the risk posed by the in-vivo nitrosation of primary and secondary amines is probably negligible. The risk contributed by amides (including protein), guanidines and primary amino acids is intermediate between these two extremes.},
  subject      = {Risikoanalyse},
  language  = {en}
}
@article{ShephardLutz1989,
  author    = {Shephard, S. E. and Lutz, Werner K.},
  title     = {Nitrosation of dietary precursors},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-70311},
  year      = {1989},
  abstract  = {The diet contains a large number of constituents which can be nitrosated in the gastrointestinal tract (especially in the stomach) to potentially carcinogenic nitroso compounds (NOC). The nitrosation of food mixtures has been investigated with a number of assays, such as chemical analysis or detection of alkylating potential, mutagenicity and carcinogenicity. Relatively good information is available on the formation of stable nitrosamines using high nitrite concentrations. Little is known, however, about the formation of chemically unstable NOC at low nitrite concentration and their genotoxicity in target cells. A comparison of the precursor classes, alkylamines, aromatic amines, amino acids, amides and peptides, ureas and guanidines, reveals a vast range, both with respect to daily intake (105-fold) and nitrosation rate (104-fold both for 1st and 2nd order nitrite dependence). A total span of 108 results for the relative yield of NOC in the stomach. The endogenous NOC burden from dietary ureas and aromatic amines may represent as large a hazard as the intake of preformed NOC. Recent evidence also indicates that heterocyclic amines and phenols must be considered and that the half-life of nitrosated a-amino acids can be much longer than that of nitrosated primary alkylamines. In these classes, more information should be collected on dietary concentrations, on the nitrosation under realistic conditions and on the genotoxicity in stomach lining cells. Within a chemical precursor class, a wide range is seen with respect to alkylating potency. It cannot, therefore, be excluded that individual precursors within the top ranking classes might become more important than single preformed NOC. Not considered in the above analysis but probably just as important for a risk evaluation in a population is the knowledge of the nitrosation conditions and target cell susceptibility in individuals.},
  subject      = {Ern{\"a}hrung},
  language  = {en}
}
@article{AdamiDragstedEnigetal.1993,
  author    = {Adami, Hans-Olov and Dragsted, Lars and Enig, Bent and Hansen, Jens and Haraldsd{\´o}ttir, J{\´o}hanna and Hill, Michael J. and Holm, Lars Erik and Knudsen, Ib and Larsen, Jens-Jorgen and Lutz, Werner K. and Osler, Merete and Overvad, Kim and Sabroe, Svend and Sanner, Tore and Strube, Michael and Sorensen, Thorkild I. A. and Thorling, Eivind B.},
  title     = {Report from the working group on diet and cancer.},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-71601},
  year      = {1993},
  abstract  = {No abstract available.},
  subject      = {Krebs <Medizin>},
  language  = {en}
}