Nitrosodimethylamine levels in fish cooked by natural gas and by electricity

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Abstract
Summary: The nitrosodimethylamine (NDMA) content of fish has been measured in raw fish and after baking in pre‐heated and not pre‐heated ovens and after grilling using electrical and natural gas heated domestic cookers. In many cases there is an increase in NDMA levels with natural gas heated cookers but the increase is not great in comparison to variations observed in levels in raw fish obtained on different occasions. There is no significant increase in NDMA levels with electric cookers.

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