Nitrosamines are a class of chemical compounds formed by the reaction of nitrites and secondary amines, typically under high heat or acidic conditions, and are recognized for their potential carcinogenic effects in humans. They occur in various contexts, including cured and processed meats, smoked or grilled foods, certain alcoholic beverages, and preserved fish products, often as a byproduct of the use of nitrates or nitrites as preservatives.
Dietary exposure to nitrosamines has been linked to an increased risk of cancers, particularly of the stomach and esophagus, prompting regulatory efforts to limit their formation in food products. Strategies to mitigate nitrosamine intake include reducing the consumption of heavily processed or smoked foods, using alternative curing agents, and incorporating antioxidants such as vitamin C during food processing to inhibit their formation. Despite these measures, nitrosamines remain a focus of ongoing research due to their prevalence and potential health impacts.