Nitrozamin

Nitrozamin, commonly referred to in English as nitrosamines, are a family of organic compounds containing the N-nitroso functional group. They are produced in various chemical and processing contexts and include a range of substances with different properties and potencies. Many nitrosamines are volatile or semi-volatile and can occur as impurities or byproducts in manufacturing, processing, and storage.

Formation and sources

Nitrosamines form when nitrosating agents, such as nitrous acid or nitrites, react with secondary amines under acidic or catalytic conditions. This chemistry can occur in food processing and preservation (for example, during curing or fermentation), in drinking water treatment, and in industrial settings such as rubber production, dye manufacture, and pharmaceutical synthesis. They can also arise as contaminants in tobacco smoke and in some cosmetics and consumer products.

Examples and occurrence

Several nitrosamines have been identified as potential health risks. Notable examples include N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA). These compounds are among the best-studied nitrosamines and have been detected in various products and environments, sometimes prompting recalls and regulatory scrutiny.

Health effects and regulation

Nitrosamines are generally regarded as potentially carcinogenic to humans, with evidence from animal studies and assessments by health agencies. The risk depends on the specific compound, dose, and duration of exposure. Regulatory agencies monitor nitrosamine levels in drinking water, foods, cosmetics, and medicines, and many jurisdictions have set action levels or limits. Analytical methods such as gas chromatography–mass spectrometry (GC-MS) and liquid chromatography–tandem mass spectrometry (LC-MS/MS) are commonly used for detection and quantification.

Mitigation

Mitigation strategies focus on reducing nitrosating conditions, limiting nitrite use, and processing controls to minimize nitrosamine formation or contamination. Antioxidants can inhibit nitrosation, and purification steps may be employed to remove nitrosamines from finished products.