One-time assessment of the levels of hazardous nitrosamines in a panel of french processed meat products

Nitrosamines, a subgroup of nitroso compounds, are found in food—especially nitritetreated meat products—when heated at high temperatures. They form throughnitrosation, a reaction between a nitrosating agent (from nitrites) and a secondary amine, under conditions like long storage, high temperature, and low pH. These compounds are linked to colorectal cancer due to processed meat overconsumption.
Recent studies have focused on identifying the conditions that promote their formation (e.g., nitrite levels, temperature, pH) and evaluating consumer exposure. Most research targets volatile nitrosamines, considered the most harmful, while others also study non-volatile forms. This study aims to measure the prevalence of the 8 most dangerous nitrosamines in 22 French processed meat products, including those used as ingredients in composite foods.