Nitrosamines in food and their cancer risks : what you need to know

Abstract

Food is an essential part of our daily lives. It is necessary to sustain ourselves and lead healthy lives. Some of us may take it for grunted and forget how privileged we are not to feel starved. However, despite our efforts to maintain healthiness through our food choices, have we ever asked what is in the food we consume? Is it just nutrients? In recent years, there has been growing concern about the presence of nitrosamines in our food supply and their potential link to cancer. Nitrosamines are a class of chemical compounds that are formed when certain foods and additives react with nitrogen-based compounds, such as amines or amides, under certain conditions. This process, known as nitrosation, can take place during food processing, storage or cooking, particularly when certain conditions are met, such as high heat, low pH and the presence of precursors. While the research on the topic is still evolving, there is evidence to suggest that exposure to nitrosamines may increase the risk of developing certain types of cancer.