Because
nitrosamines produce biochemical changes within cells and tissues, it is conceivable that chronic exposure to low levels of nitrites and
nitrosamines through processed foods, water and fertilizers is responsible for the current epidemics of these diseases and the increasing mortality rates associated with them.
Instead, it requires bacon makers to cure their meat using ascorbic acid (or its safe relative, erythorbic acid), which inhibits the formation of
nitrosamines.
In a survey of products on the market, his group also found that snuff products have what he calls a high level of nitrosamines--17 micrograms per gram of tobacco--but he notes that this is lower than
nitrosamine levels of four or five years ago.
It's also comforting to know that the types of cancers that are linked to
nitrosamines are either declining (stomach) or uncommon esophagal) in the United States.
The current German list of TRK values (Technical Reference Concentrations) calls for a concentration of
nitrosamines in the workplace of not more than 1.0 [mu]g/[m.sup.3].
Nitrite not only adds extra sodium to the products, but it may react with other chemical-usually in the stomach to form tiny amounts of cancer causing
nitrosamines. The meat industry denies there's a problem, and continues to use nitrite.
"Most
nitrosamines are potent carcinogens,' at least in animals, the researchers note.
However, a majority of the studies focused on accelerators that produce
nitrosamines considered hazardous by many occupational, environmental and government groups.
Nitrites, often found in processed meats such as cooked ham, bacon, hot dogs, gammon and corned beef, produce
nitrosamines - chemicals which can cause certain cancers.
Chemicals in e cigarettes are; nicotine, Tobacco-Specific
Nitrosamines (TSNAs), aldehydes and metals, Volatile Organic Compounds (VOCs), flavours, solvent carriers, tobacco alkaloids in e-cigarette refill solutions and Phenolic compounds, polycyclic aromatic hydrocarbons and drugs in e-cigarette refil, solutions, cartridges and aerosols.
Nitrosamines are a family of carcinogens which are formed by the reaction of secondary amines, amides, carbamates, derivatives of urea with nitrite or other nitrogenous agents with the nitrogen in the +3 state.