Nitrosamines
Nitrosamines are a group of chemical compounds that can form when nitrites and nitrates, commonly used as preservatives in processed meats, react with amines, which are found in proteins. These compounds are of concern because some nitrosamines have been linked to an increased risk of certain types of cancer, particularly in laboratory studies.
Nitrosamines can also be found in other sources, such as tobacco smoke and certain industrial processes. Regulatory agencies, including the U.S. Environmental Protection Agency, monitor and set limits on nitrosamine levels in food and products to help reduce potential health risks associated with exposure.