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近年来,许多研究组对鱼及其制品进行了研究,在烟熏制品及新鲜生鱼中均可检出亚硝胺,大多数含量在10μg/kg左右。Fong和Chan对中国用于储存食品的粗盐所腌制的鱼与用纯氯化钠腌制的鱼中二甲基亚硝胺(DMNA)的含量做了对比研究,其含量前者(20μg/kg)高于后者(6μg/kg)。H0研交了香港中国人鼻咽癌的发生,发现船上生活的人鼻咽癌发病率高于陆地生活者,因为船上人吃腌鱼量远远高于陆地居民。在对24个年青人的鼻咽癌患者调查中发现其中有22人自出生以来就吃咸鱼。Huang用蒸咸鱼配制饲料,进行大鼠喂养试验,发现大鼠在喂养12-24个
In recent years, many research groups have conducted research on fish and its products. Nitrosamines can be detected in both smoked products and fresh raw fish, most of them at about 10 μg / kg. Fong and Chan compared the contents of dimethylnitrosamine (DMNA) in fish salted with raw salt used for food storage in China and fish marinated with sodium chloride. The former (20 μg / kg) higher than the latter (6 μg / kg). H0 researched the occurrence of nasopharyngeal carcinoma in Hong Kong Chinese and found that the incidence of nasopharyngeal carcinoma on board people living on board was higher than that of land-based people, because the amount of pickled fish on board was much higher than that on land. In a survey of 24 young people with nasopharyngeal cancer, 22 found that they had eaten raw salted fish since birth. Huang steamed salted fish preparation feed, rat feeding test found that rats are fed 12-24 months