Nitrosamine

Nitrosamines (or more formally ''N''-nitrosamines) are organic compounds produced by industrial processes. The chemical structure is , where R is usually an alkyl group. Nitrosamines have a nitroso group () that are "probable human carcinogens", bonded to a deprotonated amine. Most nitrosamines are carcinogenic in animals. A 2006 systematic review supports a "positive association between nitrite and nitrosamine intake and gastric cancer, between meat and processed meat intake and gastric cancer and oesophageal cancer, and between preserved fish, vegetable and smoked food intake and gastric cancer, but is not conclusive".

Chemistry

The organic chemistry of nitrosamines is well developed with regard to their syntheses, their structures, and their reactions. They usually are produced by the reaction of nitrous acid () and secondary amines, although other nitrosyl sources (e.g. , , RONO) have the same effect:
:
The nitrous acid usually arises from protonation of a nitrite. This synthesis method is relevant to the generation of nitrosamines under some biological conditions. The nitrosation is also reversible, particularly in acidic solutions of nucleophiles. Aryl nitrosamines rearrange to give a ''para''-nitroso aryl amine in the Fischer-Hepp rearrangement.

With regards to structure, the core of nitrosamines is planar, as established by X-ray crystallography. The N-N and N-O distances are 132 and 126 pm, respectively in dimethylnitrosamine, one of the simplest members of a large class of N-nitrosamines.

Nitrosamines are not directly carcinogenic. Metabolic activation is required to convert them to the alkylating agents that modify bases in DNA, inducing mutations. The specific alkylating agents vary with the nitrosamine, but all are proposed to feature alkyldiazonium centers.

History and occurrence

In 1956, two British scientists, John Barnes and Peter Magee, reported that a simple member of the large class of N-nitrosamines, dimethylnitrosamine, produced liver tumours in rats. Subsequent studies showed that approximately 90% of the 300 nitrosamines tested were carcinogenic in a wide variety of animals.

Tobacco exposure

A common way ordinary consumers are exposed to nitrosamines is through tobacco use and cigarette smoke. Tobacco-specific nitrosamines also can be found in American dip snuff, chewing tobacco, and to a much lesser degree, snus (127.9  ppm for American dip snuff compared to 2.8 ppm in Swedish snuff or snus).

Dietary exposure

Medication impurities

There have been recalls for various medications due to the presence of nitrosamine impurities. There have been recalls for angiotensin II receptor blockers, ranitidine, valsartan, duloxetine, and others.

The US Food and Drug Administration published guidance about the control of nitrosamine impurities in medicines. Health Canada published guidance about nitrosamine impurities in medications and a list of established acceptable intake limits of nitrosamine impurities in medications.

Examples

See also

* Hydrazines derived from these nitrosamines, e.g. UDMH, are also carcinogenic.
* Possible health hazards of pickled vegetables
* Tobacco-specific nitrosamines

Additional reading

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References

External links

Oregon State University, Linus Pauling Institute article on Nitrosamines and cancer, including info on history of meat laws

Risk factors in Pancreatic Cancer

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Nitrogen cycle
Functional groups

Garde manger
Carcinogens
IARC Group 1 carcinogens