What are Nitrosamines?

Why in News?

Nitrosamines, a group of chemicals found in packaged foods, pharmaceuticals, industrial products and global supply chains, are attracting attention because several of these compounds are classified as probable human carcinogens based on animal studies.

What are Nitrosamines?

Nitrosamines, formally known as N-nitrosamines, are chemical compounds that are generally formed when amines, such as those present in amino acids and proteins, react with nitrites or nitrates under specific conditions. Their formation can be promoted by an acidic environment, heat and the presence of oxidising agents.

Health Concerns

Long-term exposure to nitrosamines above certain safety levels may increase the risk of some cancers. However, the risk of cancer from nitrosamine impurities at the levels generally detected in medicines is considered very low.

Nitrosamines in Medicines

European regulators first became aware of the presence of nitrosamines in medicines in 2018, when impurities such as N-nitrosodimethylamine (NDMA) were detected in blood-pressure medicines known as sartans. The discovery prompted regulatory authorities to strengthen monitoring and control of nitrosamine impurities in pharmaceutical products.

Major Sources of Exposure

Human exposure to nitrosamines can occur through ingestion, inhalation and skin contact. Food is an important source because nitrosamines can form during cooking, curing, fermentation and storage. Fried, grilled and cured meats are among the commonly identified dietary sources, and nitrosamines can also form in the stomach under certain conditions.

Nitrosamines in Drinking Water

Nitrosamines can also occur in contaminated or treated water. They may form during the disinfection process, particularly when chlorine or chloramine reacts with nitrogen-containing compounds present in water.

Other Sources

Pharmaceuticals and tobacco products are other significant sources of nitrosamine exposure. Their presence in multiple environmental and consumer pathways makes controlling exposure an important food safety, pharmaceutical safety and public health concern.

Source: DTE

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