Nitrosamines

About Nitrosamines:

• Nitrosamines are organic compounds that contain alkyl and an aryl group with the following nitrogen and oxygen group: N–N=O.
• It is formally named N-nitrosamines.
• Formation:
  • These compounds get formed when amines react with nitrites or nitrates (often found in preservatives, food additives or environmental sources) under specific conditions, such as acidic environment, heat and presence of oxidising agents.
  • Formation of nitrosamine in foods occurs either during preparation or storage, or in the stomach.
  • The concentration of nitrosamines tends to increase over time, and their formation is enhanced by high temperatures.
• Human exposure to nitrosamines:
  • It can be through ingestion, inhalation and dermal contact.
  • The other major sources of nitrosamines are contaminated water, pharmaceuticals and tobacco products. (One of the most concerning nitrosamines in water is NDMA (N nitrosodimethylamine)
• Impact on Human Health: These compounds have been linked to potential health risks, including cancer, even at very low concentrations over long-term exposure.