nitrosamine

chemical compound

Also known as: nitrosoamine

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July 1, 2026

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Nitrosamines are organic compounds characterized by the NNO grouping. Some nitrosamines are potent carcinogens. They can be formed when secondary amines react with nitrous acid, which acts as a source of the nitrosyl group. This reaction is a concern when nitrites, salts of nitrous acid, are present in food or pharmaceuticals, as the body can produce nitrous acid from ingested nitrites. This can lead to the formation of nitrosamines, some of which have been shown to cause cancer in laboratory animals. Consequently, regulatory bodies like the U.S. Food and Drug Administration limit the amount of sodium nitrite that can be added to foods.123

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amine
Substitution
…aromatic) to N-nitroso compounds (nitrosamines): R₂NH + HNO₂ → R₂N―NO. Some nitrosamines are potent cancer-inducing substances, and their possible formation is a serious consideration when nitrites, which are salts of nitrous acid, are present in foods or pharmaceutical preparations. Tertiary amines give rise to nitrosamines more slowly; an alkyl…
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…aromatic) to N-nitroso compounds (nitrosamines): R₂NH + HNO₂ → R₂N―NO. Some nitrosamines are potent cancer-inducing substances, and their possible formation is a serious consideration when nitrites, which are salts of nitrous acid, are present in foods or pharmaceutical preparations. Tertiary amines give rise to nitrosamines more slowly; an alkyl…
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poison
Carcinogenesis
…indirect-acting carcinogens, polycyclic aromatic hydrocarbons, nitrosamines, and nitrosonornicotine are found in cigarette smoke. Polycyclic aromatic hydrocarbons are also formed in charcoal-broiled meat. Nitrosamines can be formed by the nitrosation of nitrite-cured, protein-rich food, such as nitrite-cured meat and fish, in the intestine.
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…indirect-acting carcinogens, polycyclic aromatic hydrocarbons, nitrosamines, and nitrosonornicotine are found in cigarette smoke. Polycyclic aromatic hydrocarbons are also formed in charcoal-broiled meat. Nitrosamines can be formed by the nitrosation of nitrite-cured, protein-rich food, such as nitrite-cured meat and fish, in the intestine.
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