Nitrosamines, Their Chemistries and Effects on Health

Sena Ozbay, U. Tansel Sireli, Ayhan Filazi


Meat and meat products, are one of the most important parts of a healthy and balanced diet. Also meat and meat products are accepted as a source of high biological value protein, B group vitamins, minerals and different bioactive compounds. Meat and meat products should be consumed for healthy life. But manufacturing process and products as a result of wrong practices and processes can become harmful to health. Especially processed and heat treated products are the main risk group. Nitrosamines occuring during the production as a contaminant is defined as the amine derivatives containing R1R2N-N = O functional group. Nitrosamine formation can occur in meat products with false and unconscious practice and can threat public health. Nitrosamine was reported as a carcinogenic to humans by the International Agengy For Research on Cancer. In this review, it is aimed to draw attention to the formation of nitrosamines in the meat matrix and their effects on health.

Keywords: Meat products, nitrosamine, carcinogenic.

DOI: 10.7176/JSTR/5-4-13

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ISSN (online) 2422-8702