Nitrosaminen

Nitrosamines are a class of organic compounds containing a nitroso group bonded to an amine. They form when nitrosating agents, such as nitrous acid generated from nitrites, react with secondary amines. This chemical process can occur in industrial settings as well as in everyday life, sometimes under heat or acidic conditions.

Formation and occurrence: Nitrosamines can be produced intentionally in chemical manufacturing as intermediates for pesticides, rubber additives, dyes, and pharmaceuticals. They can also form unintentionally in foods and beverages, especially during curing of meats with nitrites, high-temperature cooking, or storage under acidic conditions. They have been detected in drinking water, cosmetics, tobacco smoke, and various consumer products.

Toxicology and health effects: Many nitrosamines are potent carcinogens in laboratory animals, and several are suspected to increase cancer risk in humans. The degree of risk depends on the specific compound and the level and duration of exposure. Notable examples include N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA), among others. They can act through DNA damage and other biological pathways associated with cancer development.

Regulation, risk management, and analysis: Regulatory agencies set limits or guidelines for nitrosamines in drinking water, foods (particularly processed meats and nitrite-containing products), medicines, and cosmetics. Risk reduction focuses on minimizing nitrosation during processing, controlling nitrite use, and maintaining strict manufacturing hygiene. Analytical methods such as gas and liquid chromatography coupled with mass spectrometry are used to detect nitrosamines at trace levels in complex matrices.