Nitrosamines are a group of chemical compounds that can form when nitrites and amines react under certain conditions. They are often found in processed meats, tobacco products, and some cosmetics. Nitrosamines are of concern because they have been linked to an increased risk of certain types of cancer in laboratory studies. The formation of nitrosamines can occur during cooking or processing, especially at high temperatures. Regulatory agencies, such as the U.S. Food and Drug Administration (FDA), monitor levels of nitrosamines in food and products to ensure safety. Reducing the consumption of processed meats and avoiding tobacco can help minimize exposure to these compounds.