1. Organic compounds containing a nitroso group (N=O) bonded to an amino group; many are known carcinogens and are found in processed foods, tobacco smoke, and industrial settings.
Usage: plural form; used in chemistry, toxicology, and food safety contexts; technical/scientific term

Examples

• Nitrosamines are commonly found in cured and processed meats such as bacon and ham.
• Researchers have linked exposure to nitrosamines with increased cancer risk in laboratory studies.
• Food manufacturers work to reduce nitrosamines in their products by limiting preservatives.
• Tobacco smoke contains numerous nitrosamines that contribute to its carcinogenic properties.
• The EPA monitors nitrosamines in drinking water as part of environmental health regulations.