nitrosamina

Nitrosamina, more commonly referred to in English as nitrosamines, are a broad class of organic compounds that contain the N-nitroso functional group. They are typically formed when nitrosating agents, such as nitrous acid or nitrite under acidic conditions, react with secondary amines. Nitrosamines vary in structure and properties, but many share similar chemical behavior and toxicological concerns.

Formation and occurrence: Nitrosamines can form during industrial processes, including the production of rubber, pesticides, and some cosmetics, and they can be present in tobacco smoke. They also arise in foods and beverages during processing, curing, frying, or storage, particularly where nitrite curing agents and amines coexist. Endogenous formation can occur in the human stomach from nitrite-containing foods, especially under acidic conditions.

Health effects and regulation: Several nitrosamines are recognized as carcinogenic in laboratory animals, and some have evidence of carcinogenicity in humans. Notable examples include N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA). Because of this, regulatory agencies worldwide monitor nitrosamine levels in food, drinking water, drugs, and consumer products, and have established guidelines or limits. Exposure reduction is pursued through process controls, alternative curing methods, purification steps, and manufacturing practices designed to minimize nitrosation.

Detection and management: Analytical methods such as gas or liquid chromatography coupled with mass spectrometry are used to detect nitrosamines at very low levels. Prevention strategies focus on minimizing nitrite use, adding nitrosation inhibitors, controlling storage conditions, and reformulating products to reduce secondary amines or nitrite interactions.

See also: N-nitrosation, nitrosation, NDMA, NDEA.