Nitrosamines are highly toxic compounds. When they enter the body, they affect the liver, cause hemorrhages, convulsions, can lead to a coma. Most nitrosamines have a strong carcinogenic effect even with a single action, show mutagenic properties. In contrast, N-nitroso-N-methylurea has antitumor activity.
Most often, the most toxic nitrodimethylamine and nitrodiethylamine are found in foods. The content of nitrosamines is controlled in sausages, fish and canned fish, since they use sodium and potassium nitrites as a food additive, allowing to give the meat a bright pink color. Most nitrosamines are found in smoked meat products, sausages prepared with the addition of nitrites - up to 80 μg / kg, in salted and smoked fish - up to 110 μg / kg.
I shit myself, and I told you not to eat meat.