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# Nitroso compounds linked to gastric cancer and esophageal cancer
- URL: https://www.foodconsumer.org/gastric_cancer_nitroso-amines_0522130756/
- Published: 2013-05-22T20:56:00.000Z
- Updated: 2026-09-22T16:21:11.000Z
- Description: Analyzing the Netherlands Cohort Study, researchers found each 0.1 ug/day of N-nitrosodimethylamine was linked to 15% higher risk of esophageal squamous cell carcinoma and 6% higher risk of gastric noncardia adenocarcinoma. They saw no clear association among women.
- Author: Food Consumer
- Tags: Chemical, Food Safety, #vivvo-import

By David Liu, PHD

Wednesday May 22, 2013 (foodconsumer.org) -- N-nitroso compounds like nitrosoamines are known carcinogens. A new study in the American Journal of Clinical Nutrition suggests that these compounds, which can form in vivo may increase

the risk for gastric cancer and esophageal cancer.

András P Keszei from Maastricht University, Maastricht, Netherlands and colleagues analyzed data from the Netherlandds Cohort Study and found that intake of each 0.1-μg/day of N-nitrosodimethylamine was associated with 15% increased risk for esophageal squamous cell carcinoma and 6% increased risk for gastric noncardia adenocarcinoma.

During a 16.3 years of follow-up, of 120.852 men and women aged 55 to 69 years who were enrolled in the study in 1986, 110 men and women were diagnosed with esophageal squamous cell carcinoma, 151 with esophageal adenocarcinoma, 166 with gastric cardia adenocarcinoma, and 497 with gastric noncardia adenocarcinoma.

Also, intake of each additional 0.1-mg/day of nitrite was associated with 19% increased risk for esophageal squamous cell carcinoma and intake of each additional 1-mg/day of heme-iron was correlated with 83% increased risk for the cancer.

The risk from exposure to nitroso-compounds among women remained unknown or unclear because women's exposure levels were lower and there was no association found among women.

The researchers concluded "These results suggest that N-nitroso compounds may influence the risk of ESCC (esophageal squamous cell carcinoma) in men, but there are no clear associations for other esophageal and gastric subtypes."

Heme iron is only found in animal derived or based foods such as red meat. Heme iron has been associated with increased risk for cancer.

Nitroso-compounds can be formed endogenously or in vivo. One thing food consumers can do to reduce the toxicity of these carcinogens is to drink some vitamin C rich beverages such as orange juice, which may inhibit the formation of nitroso-compounds such as nitrosoamines.