Check out what nitrosamines are in food, see if and how they are dangerous and what to do to protect yourself from their possible harmful effects to the body.
Every food is composed of a series of substances. Some of them are great and even necessary for our body, such as vitamins and minerals , while others are unnecessary and even dangerous to health.
So let’s see which food group they are in.
Index of this article:
First: what are nitrosamines?
The term nitrosamines refers to any molecule that contains the functional group in organic chemistry known as the nitrous.
Nitrosamines are also described as a type of chemical substance found in tobacco smoke and tobacco products. Cosmetics, pesticides and most rubber-based products like balloons and condoms also use them in manufacturing.
The combination of nitrites and amines in acidic environments such as the human stomach is one of the factors that can result in the production of nitrosamines.
Nitrosamines in food
The nitrates and nitrites are compounds naturally present in the human body and also in vegetable foods. Processed foods use them for their preservation.
Nitrates are unlikely to transform and become dangerous. However, bacteria in the mouth or enzymes in the body can convert them to nitrites – and these can be dangerous.
Nitrites can be transformed into either nitric oxide , which is beneficial for the body, or nitrosamines. As we will see below, these can be dangerous.
A variety of foods, such as fish, cured meats (especially bacon and sausage), fried foods, dehydrated (powdered) milk without fat, cheeses preserved with pickling salt and beer can contain nitrosamines.
But how and why do these substances end up in food?
High temperatures and frying can increase the formation of nitrosamines.
Bacon, sausages and processed meats can contain high levels of sodium nitrite. They are also rich in proteins, which are made from amino acids. On exposure to high heat, this combination creates the perfect conditions for the formation of nitrosamines.
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Cooking vegetables, on the other hand, is less likely to produce nitrosamines. That’s because we rarely cook them over high heat and they don’t contain large amounts of protein.
Originally, nitrosamines were used as additives in foods to prevent infection by salmonella bacteria from contaminated meat. In addition, some processed foods add nitrites in their manufacture, as a way to increase the shelf life.
They can even be added to preserve the color and flavor of food. Also, fertilizers contain nitrosamines, which can end up contaminating vegetables like potatoes and beets.
In fact, fertilizers are the reason why nitrosamines can be present even in water. Fertilizers used in the soil can pass on nitrites to drinking water.
Are nitrosamines dangerous?
According to information from the National Cancer Institute in the United States, some nitrosamines cause cancer in laboratory animals and may increase the risk of developing certain types of cancer in humans.
The WHO also warned that the molecules of the nitrous functional group – whose presence characterizes nitrosamines – are of concern because the impurities of nitrosamines are probably carcinogens (causing cancer) for humans.
Some researchers also believe that nitrosamines may play a role in the development of brain degeneration in Alzheimer’s disease.
A diet with an exaggerated content of nitrites and nitrates can increase the formation of nitrosamides. These compounds have already been shown to be possibly teratogenic, which has been shown in animal studies.
A teratogenic agent is one capable of producing damage to the embryo or fetus during pregnancy, and can cause growth restriction, neuro-behavioral disorders, such as mental retardation, and loss of pregnancy.
What can we do to protect ourselves against nitrosamines?
Just the possibility of being exposed to the aforementioned harms is quite scary, isn’t it? Therefore, it is worth following the recommendations to protect yourself against nitrosamines, which we will learn about below:
Analyze the composition of processed foods
Analyze the packaging information of industrialized and / or processed foods, look for the presence of:
- sodium nitrate (E251);
- sodium nitrite (E250);
- potassium nitrate (E252);
- potassium nitrite (E249).
Try to discard those who have these substances. Nowadays, it is possible to find foods with much less nitrite than decades ago. There are even quality bacons, and nitrate free.
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Give preference to organic foods
Also, avoid processed foods and consume only those that are organically grown. This is not always feasible given the high cost of these foods compared to non-organic foods.
However, even organic products can contain nitrates, depending on how they are preserved. So it is also worth keeping an eye on the ingredients.
Avoid certain foods
Another tip is to reduce the consumption of smoked meats, processed cheeses (those that do not melt when heated) and beer.
The alternative may be to buy pork bacon raised on pasture, which may not be an easy task. Also, try to prepare cured meats, like bacon for example, on low heat for longer, and do not let them form that burnt crust around.
