Scholarlink

<p>Nitrosamines are a class of N-nitroso compounds widely recognized for their carcinogenic potential and increasing relevance in food safety. This review comprehensively examines the occurrence, formation mechanisms, analytical determination, health risks, and mitigation strategies associated with nitrosamines in processed foods. It first outlines the major sources and occurrence patterns of nitrosamines in cured meats, smoked products, dairy items, alcoholic beverages, and other nitrite-preserved foods, highlighting processing conditions that favor their formation. The public health implications of chronic dietary exposure are critically discussed, with emphasis on susceptible populations and cumulative risk assessment. The review further elaborates on toxicokinetics and molecular mechanisms of action, particularly metabolic activation via cytochrome P450 enzymes leading to DNA alkylation and adduct formation. In vitro evidence demonstrating nitrosamine-induced genotoxicity and DNA adduct formation is summarized alongside epidemiological and experimental studies linking exposure to gastrointestinal, hepatic, and other cancers. Chemical pathways underlying nitrosamine formation, including the interaction between nitrites and secondary or tertiary amines under acidic and high-temperature conditions, are explained in detail. Advanced analytical methodologies for detection and quantification, such as GC-MS, LC-MS/MS, and related hyphenated techniques, are reviewed with respect to sensitivity and regulatory compliance. Finally, practical mitigation strategies are presented, encompassing processing and formulation modifications, use of inhibitory additives (e.g., ascorbate and polyphenols), consumer-level cooking practices, and reduction in consumption frequency of nitrosamine-releasing foods. The review also summarizes current regulatory guidelines and risk assessment approaches, providing a structured framework for researchers, policymakers, and food technologists to minimize dietary exposure and associated health risks.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Nitrosamines in processed foods: formation mechanisms, analytical determination, health risks, and mitigation strategies

  • 期刊论文

  • 发表日期：

    2026年5月15日

查看全文
  • Naveen Singh,
  • Sonalika Bhalla,
  • Diksha Sharma,
  • Rajnish Srivastava,
  • Mandeep Kumar Gupta,
  • Anil Kumar,
  • Supreet Dhawan

摘要

Nitrosamines are a class of N-nitroso compounds widely recognized for their carcinogenic potential and increasing relevance in food safety. This review comprehensively examines the occurrence, formation mechanisms, analytical determination, health risks, and mitigation strategies associated with nitrosamines in processed foods. It first outlines the major sources and occurrence patterns of nitrosamines in cured meats, smoked products, dairy items, alcoholic beverages, and other nitrite-preserved foods, highlighting processing conditions that favor their formation. The public health implications of chronic dietary exposure are critically discussed, with emphasis on susceptible populations and cumulative risk assessment. The review further elaborates on toxicokinetics and molecular mechanisms of action, particularly metabolic activation via cytochrome P450 enzymes leading to DNA alkylation and adduct formation. In vitro evidence demonstrating nitrosamine-induced genotoxicity and DNA adduct formation is summarized alongside epidemiological and experimental studies linking exposure to gastrointestinal, hepatic, and other cancers. Chemical pathways underlying nitrosamine formation, including the interaction between nitrites and secondary or tertiary amines under acidic and high-temperature conditions, are explained in detail. Advanced analytical methodologies for detection and quantification, such as GC-MS, LC-MS/MS, and related hyphenated techniques, are reviewed with respect to sensitivity and regulatory compliance. Finally, practical mitigation strategies are presented, encompassing processing and formulation modifications, use of inhibitory additives (e.g., ascorbate and polyphenols), consumer-level cooking practices, and reduction in consumption frequency of nitrosamine-releasing foods. The review also summarizes current regulatory guidelines and risk assessment approaches, providing a structured framework for researchers, policymakers, and food technologists to minimize dietary exposure and associated health risks.

Graphical abstract