NNitrosamines

The reaction of secondary or tertiary amines with nitric trioxide results in carcinogenic JV-nitrosamines. The amount found in cured meat products is generally low (54), even though it has been demonstrated that GdL and starter cultures support the formation of iV-nitrosamines, a phenomenon related to the fall in pH, which accelerates the reduction of nitrite to nitrous acid, the precursor for nitric trioxide. Ascorbate counteracts the reaction; however, it is claimed that more than 1000 ppm is needed to substantially limit the 7V-nitrosamine formation (55).

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The Mediterranean Diet Meltdown

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