Nitrosamines are chemical compounds that include both the nitroso functional group (-NO) and the amine group (-NH2). These chemicals have received a lot of attention because of their possible carcinogenicity and prevalence in a variety of consumer products. Nitrosamines can be formed by the interaction of nitrites with secondary amines under specific conditions. The food and beverage industry is a main source of nitrosamines. Nitrites, which are often used as preservatives in cured and processed meats, can react with the amines in these products to form nitrosamines. Cooking techniques, particularly those requiring high temperatures and specific circumstances, may promote the synthesis of these chemicals. The potential health concerns connected with consuming nitrosamine-contaminated food products have prompted increased scrutiny and regulatory action in the food business. Nitrosamines can be present not just in food but also in tobacco smoke. Tobacco combustion produces nitrogen oxides, which can combine with the amines in tobacco to make nitrosamines. Given the well-established association between tobacco smoke and other malignancies, the presence of nitrosamines in cigarette smoke raises more concerns about the health dangers of smoking. Furthermore, nitrosamines have been found in pharmaceuticals, notably in specific therapeutic formulations. Regulatory agencies around the world have imposed rigorous standards to limit the presence of nitrosamines in pharmaceuticals, as their ingestion could pose major health hazards to patients. To address the issue of nitrosamine contamination, industries have taken preventive measures such as using alternative preservatives, changing processing procedures, and increasing raw material monitoring. Regulatory authorities are continually refining and updating standards to ensure the safety of consumer items. Finally, nitrosamines are a class of molecules that have the potential to cause cancer, creating worries in a variety of industries such as food, tobacco, and pharmaceuticals. Ongoing research and regulatory activities attempt to reduce the prevalence of nitrosamines in consumer items, highlighting the need of knowing and mitigating the potential health concerns connected with these substances.
