nitrosaminesare

Nitrosamines are a class of organic compounds characterized by a nitroso group attached to nitrogen in a secondary amine. They are typically formed by nitrosation of secondary amines in acidic conditions, such as in the presence of nitrous acid, and can arise in industrial processes, foods, and the environment. Many nitrosamines are colorless liquids or solids, and they can be volatile or semi-volatile depending on their structure.

Common sources and occurrence include processing of cured meats, fermentation and drying steps, and smoking or heat treatments that promote nitrosation. They can also be present as contaminants in pharmaceuticals, drinking water, tobacco smoke, rubber and polymer products, and some cosmetic ingredients. Human exposure occurs mainly through diet and tobacco use, with additional exposure possible from certain drugs and occupational settings.

Health considerations center on their potential to cause cancer in animals and concerns for humans. Several nitrosamines are classified as probable or possible human carcinogens by international agencies, with particular compounds such as certain N-nitrosamines drawing regulatory attention. Risk assessments typically involve estimating lifetime cancer risk at known exposure levels and applying safety factors to set acceptable daily intakes.

Regulatory and mitigation efforts focus on limiting formation and exposure. Food and drug regulators set permissible levels and require testing, while manufacturers employ process controls to minimize nitrosamine formation, such as reducing nitrite concentrations, controlling storage and processing conditions, and substituting materials or methods that lower nitrosation risk. Analytical methods for detection include sensitive gas and liquid chromatography coupled to mass spectrometry.