Effect of cooking method on the concentrations of volatile N-nitrosamines in various food products

Abstract

N-nitrosamines, widespread contaminants, can be formed from precursors in food including nitrites and amines. The effects of six cooking methods (roasting, stir frying/griddling, frying, blanching, boiling, and others) were investigated in terms of the concentrations of seven N-nitrosamines including N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitrosopiperidine, N-nitrosopyrrolidine, and N-nitrosomorpholine in Total Diet Study samples. In conclusion, N-nitrosodimethylamine, N-nitrosodiethylamine, and N-nitrosopyrrolidine increased during boiling (5.26, 1.42, and 1.31 μg/kg each, p