Release Date: 2024-01-16

Nitrosamines

Bilsen Tural (Author), Servet Tural (Author)

Release Date: 2024-01-16

Nitrosamines are chemical compounds that form from the reaction of nitrites with secondary amines and are found in processed meats, tobacco products, and certain industrial environments. These compounds are known carcinogens, linked to various cancers, including liver, lung, and stomach cancer. The formation of nitrosamines can be mitigated through controlled use of nitrites, optimized processing [...]

Media Type
    Buy from

    Price may vary by retailers

    Work TypeBook Chapter
    Published inFood Safety
    First Page403
    Last Page413
    DOIhttps://doi.org/10.69860/nobel.9786053358787.28
    Page Count11
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing
    Nitrosamines are chemical compounds that form from the reaction of nitrites with secondary amines and are found in processed meats, tobacco products, and certain industrial environments. These compounds are known carcinogens, linked to various cancers, including liver, lung, and stomach cancer. The formation of nitrosamines can be mitigated through controlled use of nitrites, optimized processing conditions, and the inclusion of inhibitors like ascorbic acid. Regulatory bodies such as the FDA and EFSA have established limits to manage their levels in food and pharmaceuticals. Consumer awareness and informed choices play a crucial role in reducing exposure to these harmful compounds.

    Bilsen Tural (Author)
    Professor, Dicle University
    https://orcid.org/0000-0001-7555-2481
    3Prof. Dr. Bilsen Tural graduated from the Chemistry Department of the Faculty of Science and Arts at Dicle University in 1990. She completed her master’s and doctoral degrees in the Chemistry Department of the Institute of Science at Dicle University. She earned the title of assistant professor in 1999, associate professor in 2010, and full professor in 2015. She began her academic career as a research assistant at the Faculty of Science and Arts at Dicle University. She completed her post-doctoral studies at Middle East Technical University. Under her supervision, master’s and doctoral theses have made significant contributions to the fields of nanotechnology and chemistry. Bilsen Tural has conducted extensive research on magnetic nanoparticles, chiral resins, and anti-cancer drug delivery systems, and has been involved in TÜBİTAK-supported projects. She has published numerous articles in international peer-reviewed journals, presented papers at international conferences, and received awards. She holds significant patents, including “Rapid and Easy Diagnosis of Tuberculosis with Agents Attached to Magnetic Nanoparticles” and “Concentration of Microorganisms in Body Fluids and Liquefied Tissues.” A member of several scientific and professional organizations, Tural is affiliated with the American Chemical Society and the Turkish Chemical Society. In recent years, she has taught courses including Analytical Chemistry, Nanotechnology, and Instrumental Analysis. She continues to serve in academic and administrative roles at Dicle University and is currently a professor in the Faculty of Education and the Chemistry and Nanotechnology Departments of the Institute of Science at Dicle University.

    Servet Tural (Author)
    Professor, Dicle University
    https://orcid.org/0000-0003-2479-9438
    3Prof. Dr. Servet Tural graduated from the Chemistry Department of the Faculty of Science and Arts at Dicle University in 1990. He completed his military service as a lieutenant at the Gölcük Naval Forces Command between 1991 and 1992. He began his academic career in 1993 as a specialist at the Faculty of Education at Dicle University. He completed his master’s and doctoral degrees in the Chemistry Department of the Institute of Science at Dicle University, earning his Ph.D. in 2001. He was appointed as an assistant professor in 2004, an associate professor in 2010, and a full professor in 2015. He is currently serving as a professor in the Faculty of Education and the Chemistry and Nanotechnology Departments of the Institute of Science at Dicle University. Prof. Tural has made significant contributions to research projects such as boron extraction, the synthesis of chiral urea derivatives, and the development of magnetic nanoparticles for various applications. He has conducted research supported by prestigious institutions like TÜBİTAK. A member of the American Chemical Society and the Turkish Chemical Society, Tural was awarded a post-doctoral research fellowship by TÜBİTAK. He has an extensive publication history with articles in high-impact journals and presentations at international conferences. His recent research focuses on the environmental applications of nanotechnology, particularly the synthesis of functionalized magnetic nano-sorbents and the magnetic separation of boron from aqueous media. He also holds significant patents, including “Rapid and Easy Diagnosis of Tuberculosis with Agents Attached to Magnetic Nanoparticles” and “Concentration of Microorganisms in Body Fluids and Liquefied Tissues.” His work spans a range of topics in nanotechnology and biotechnology, including asymmetric synthesis, the synthesis of heterocyclic compounds, boron recovery, the synthesis of bioactive materials, and the synthesis of drug precursors. He has produced numerous books, patents, and articles related to environmental, food, and health issues.

    • R. H., & Lineback, D. R. (2009). Process-induced food toxicants. Occurrance, Formation, Mitigation and Health Risks. A John Wiley & Sons, Incc., Publication. Hoboken, New Jersey

    • EFSA Panel on Contaminants in the Food Chain (EFSA CONTAM Panel), Schrenk, D., Bignami, M., Bodin, L., Chipman, J. K., del Mazo, J., ... & Grasl‐Kraupp, B. (2023). Risk assessment of N‐nitrosamines in food. EFSA Journal, 21(3), e07884.

    • Pourreza, N., Fat’hi, M. R., & Hatami, A. (2012). Indirect cloud point extraction and spectrophotometric determination of nitrite in water and meat products. Microchemical Journal, 104, 22-25.

    • Afkhami, A., Masahi, S., & Bahram, M. (2004). Spectrophotometric determination of nitrite based on its reaction with p-nitroaniline in the presence of diphenylamine in micellar media. BULLETIN-KOREAN CHEMICAL SOCIETY, 25(7), 1009-1011.

    • Yildiz, G., Oztekin, N., Orbay, A., & Senkal, F. (2014). Voltammetric determination of nitrite in meat products using polyvinylimidazole modified carbon paste electrode. Food chemistry, 152, 245-250.

    • Lopez, C. M., Dallolio, G., Bonilauri, P., & Rebecchi, A. (2021). Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against Salmonella spp. and Listeria innocua. Foods, 10(11), 2617.

    • Badea, M., Amine, A., Benzine, M., Curulli, A., Moscone, D., Lupu, A., ... & Palleschi, G. (2004). Rapid and selective electrochemical determination of nitrite in cured meat in the presence of ascorbic acid. Microchimica Acta, 147, 51-58.

    • Hospital, X. F., Hierro, E., Stringer, S., & Fernández, M. (2016). A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages. International Journal of Food Microbiology, 218, 66-70.

    • Patarata, L., Carvalho, F., & Fraqueza, M. J. (2022). Nitrite-free implications on consumer acceptance and the behavior of pathogens in cured pork loins. Foods, 11(6), 796.

    • Candan, T., & Bağdatlı, A. (2018). Natural applications for nitrite/nitrate reduction in meat products.

    • Altunay, N., & Elik, A. (2020). A green and efficient vortex-assisted liquid-phase microextraction based on supramolecular solvent for UV–VIS determination of nitrite in processed meat and chicken products. Food Chemistry, 332, 127395.

    • . Aminzare, M., Hashemi, M., Ansarian, E., Bimakr, M., Hassanzad Azar, H., Mehrasbi, M. R., ... & Afshari, A. (2019). Using natural antioxidants in meat and meat products as preservatives: A review. Advances in Animal and Veterinary Sciences, 7(5), 417-426.

    • Bogovski, P., & Bogovski, S. (1981). Special report animal species in which n‐nitroso compounds induce cancer. International journal of cancer, 27(4), 471-474

    • Li, K., Ricker, K., Tsai, F. C., Hsieh, C. J., Osborne, G., Sun, M., ... & Sandy, M. S. (2021). Estimated cancer risks associated with nitrosamine contamination in commonly used medications. International journal of environmental research and public health, 18(18), 9465.

    • De Stefani, E., Boffetta, P., Mendilaharsu, M., Carzoglio, J., & Deneo‐Pellegrini, H. (1998). Dietary nitrosamines, heterocyclic amines, and risk of gastric cancer: A case‐control study in Uruguay.

    • Straif, K., Weiland, S. K., Bungers, M., Holthenrich, D., Taeger, D., Yi, S., & Keil, U. (2000). Exposure to high concentrations of nitrosamines and cancer mortality among a cohort of rubber workers. Occupational and environmental medicine, 57(3), 180-187.

    • Sheweita, S. A., El-Bendery, H. A., & Mostafa, M. H. (2014). Novel study on N-nitrosamines as risk factors of cardiovascular diseases. BioMed Research International, 2014.

    • Akkaraju, H., Tatia, R., Mane, S. S., Khade, A. B., & Dengale, S. J. (2023). A comprehensive review of sources of nitrosamine contamination of pharmaceutical substances and products. Regulatory Toxicology and Pharmacology, 105355.

    • Shabangu, P. P., Kuwana, R. J., & Dube, A. (2022). Collaborative reliance in medicine safety and quality regulation: Investigation of experiences in handling N-nitrosamine impurities among ZaZiBoNa participating countries. Frontiers in Medicine, 9, 975032.

    • Shakil, M. H., Trisha, A. T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zzaman, W. (2022). Nitrites in cured meats, health risk issues, alternatives to nitrites: A review. Foods, 11(21), 3355.

    • Patarata, L., Martins, S., Silva, J. A., & Fraqueza, M. J. (2020). Red wine and garlic as a possible alternative to minimize the use of nitrite for controlling Clostridium sporogenes and Salmonella in a cured sausage: Safety and sensory implications. Foods, 9(2), 206.

    • . Xie, Y., Geng, Y., Yao, J., Ji, J., Chen, F., Xiao, J., ... & Ma, L. (2023). N-nitrosamines in processed meats: Exposure, formation and mitigation strategies. Journal of Agriculture and Food Research, 100645.

    • Bayne, A. C. V., Misic, Z., Stemmler, R. T., Wittner, M., Frerichs, M., Bird, J. K., & Besheer, A. (2023). N-nitrosamine mitigation with nitrite scavengers in oral pharmaceutical drug products. Journal of Pharmaceutical Sciences.

    • Caballero, B., Trugo, L., & Finglas, P. (2003). Encyclopedia of food sciences and nutrition: Volumes 1-10 (No. Ed. 2). Elsevier Science BV.

    • Mirvish, S. S., Gold, B., Eagen, M., & Arnold, S. (1974). Kinetics of the nitrosation of aminopyrine to give dimethylnitrosamine. Zeitschrift für Krebsforschung und Klinische Onkologie, 82(4), 259-268.

    • Homšak, M., Trampuž, M., Naveršnik, K., Kitanovski, Z., Žnidarič, M., Kiefer, M., & Časar, Z. (2022). Assessment of a diverse array of nitrite scavengers in solution and solid state: a study of inhibitory effect on the formation of alkyl-aryl and dialkyl N-nitrosamine derivatives. Processes, 10(11), 2428.

    • Nanda, K. K., Tignor, S., Clancy, J., Marota, M. J., Allain, L. R., & D’Addio, S. M. (2021). Inhibition of N-nitrosamine formation in drug products: a model study. Journal of Pharmaceutical Sciences, 110(12), 3773-3775

    • US Food and Drug Administration. (2020). FDA alerts patients and health care professionals to nitrosamine impurity findings in certain metformin extended-release products.

    • Seo, J. E., Park, J. E., Lee, J. Y., & Kwon, H. (2016). Determination of seven N-nitrosamines in agricultural food matrices using GC-PCI-MS/MS. Food Analytical Methods, 9, 1595-1605

    • Al-Kaseem, M., Al-Assaf, Z., & Karabeet, F. (2014). Development and validation of GC-FID method for the determination of volatile N-nitrosamines in meat. International Journal of Pharmaceutical Sciences Review and Research, 25, 59-64.

    • Wang, L. H., Hsia, H. C., & Wang, C. C. (2006). Simultaneous determination of five volatile and nonvolatile N‐nitrosamines in biological fluids and cosmetic products by liquid chromatography with photodiode array detection. Journal of liquid chromatography & related technologies, 29(12), 1737- 1751.

    • Sen, N. P., Seaman, S., & Tessier, L. (1982). A rapid and sensitive method for the determination of non-volatile n-nitroso compounds in foods and human urine: recent data concerning volatile N-nitrosamines in dried foods and malt-based beverages. IARC Scientific Publications, (41), 185-197.

    • Wichitnithad, W., Nantaphol, S., Noppakhunsomboon, K., & Rojsitthisak, P. (2022). An update on the current status and prospects of nitrosation pathways and possible root causes of nitrosamine formation in various pharmaceuticals. Saudi Pharmaceutical Journal.

    • Wang, Q. H., Yu, L. J., Liu, Y., Lin, L., Lu, R. G., Zhu, J. P., ... & Lu, Z. L. (2017). Methods for the detection and determination of nitrite and nitrate: A review. Talanta, 165, 709-720.

    • Casoni, D., Badiu, R. R., & Frentiu, T. (2019). Spectrophotometric determination and assessment of potential health risk of nitrite from meat and processed meat products. Stud. UBB Chem, 2, 265-277.

    • Komarova, N. V., & Velikanov, A. A. (2001). Determination of volatile N-nitrosamines in food by high-performance liquid chromatography with fluorescence detection. Journal of Analytical Chemistry, 56(4), 359-363.

    Share This Chapter!