Table 3.

List of nitrosamines that can be generated in processed meat

Volatile nitrosamines	Non‐volatile nitrosamines
N‐nitrosodimethylamine (NDMA)	N‐nitrosohydroxyproline (NHPRO)
N‐nitrosomorpholine (NMOR)	N‐nitrosoproline (NPRO)
N‐nitrosomethylethylamine (NMEA)	N‐nitrososarcosine (NSAR)
N‐nitrosopyrrolidine (NPYR)	N‐nitrosomethylaniline (NMA)
N‐nitrosodiethylamine (NDEA)
N‐nitrosopiperidine (NPIP)	N‐nitrosodiisobutylamine (NDiBA)
N‐nitroso‐di‐n‐propylamine (NDPA)	N‐nitrosodibenzylamine (NDBzA)
N‐nitrosodibutylamine (NDBA)	N‐nitroso‐2‐hydroxymethyl‐thiazolidine‐4‐carboxylic acid (NHMTCA)
	N‐nitroso‐thiazolidine‐4‐carboxylic acid (NTCA)
	N‐nitroso‐2‐methyl‐thiazolidine 4‐carboxylic acid (NMTCA)
	N‐nitrosopipecolic acid (NPIC)