我们首次发现在霉变食物中有亚硝胺类致癌物的形成[1～3]。进一步研究证明食管癌高发区林县常见的真菌,如串珠镰孢霉、白地霉等,不但能还原食物中的硝酸盐为亚硝酸盐,而且能增加其二级胺的含量,并促进这些前体物合成亚硝胺。这表明某些真菌除能产生真菌毒素外,在霉变食物中能形成其它化学致癌物,因此在癌症病因中起重要作用。 We first found that there are carcinogenic nitrosamines in moldy foods [1-3]. Further studies have proved that the most common fungi in forest counties with high incidence of esophageal cancer, such as Fusarium moniliforme and Geotrichum candidum, can not only reduce nitrite in food, but also increase their secondary amine content and promote these Body synthesis of nitrosamines. This suggests that certain fungi, in addition to being able to produce mycotoxins, can form other chemical carcinogens in moldy foods and therefore play an important role in the etiology of cancer.