N-Nitrosodiethylamine

N-Nitrosodiethylamine, usually shortened to NDEA, is a volatile nitrosamine with demonstrated mutagenic activity and carcinogenic potential in animal studies. It turns up in various foods through several routes: migration from rubber or packaging materials into the product, and formation during processing when secondary amines meet nitrosating agents under heat or acidic conditions. Cured meats, fried foods, certain cheeses, and beers have all been investigated as sources. Because nitrosamines are potent toxicants with no nutritional role, food-safety authorities survey their levels, publish exposure assessments, and press manufacturers to adopt countermeasures such as adding ascorbic acid to cured meats to suppress their formation.