Why does a Nitrosamine raise concerns? It is because they get formed during food preservation or processing, particularly when one of the formation compound, nitrite, are used to stop the growth of bacteria from spoiling canned foods. Apart from that, if you grill or fry at high temperatures, then that even supports their creation.
Nitrosamine: Life-Saver Or A Red Flag?
Nitrosamine stands out as a red flag because when the substance enters the human body, they have a high tendency to cause cancers. They can cause liver, stomach, and esophagus cancer that can adversely affect the DNA. Observing their negative consequences, reliable and prominent drug regulatory bodies, including the FDA, have set specific limits and insisted that pharmaceutical companies follow the same while making medicines. In the food industry also, they insisted the makers reduce the usage of Nitrosamines in processed meats and requested the public to switch to select fresh and other substitutes with minimum processing.
