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Translated from German. Someone ought to check the chemistry.
- Article: de:Nitrosamine
- Corresponding English-language article: Nitrosamine
- Worth doing because: English article is nonexistent
- Originally Requested by: [[User:Poccil|Peter O. (Talk)]] 01:32, Sep 30, 2004 (UTC)
- Status: Mpolo 20:43, Sep 30, 2004 (UTC)
Natural production technique
- Nitrosamine content tends to be lower if the food has been processed less, fewer preservatives used, and natural production techniques used.
This sentence seems to be really superfluous. Not all preservatives generate nitrosamine (does anyone know a non-nitrite/nitrate preservative which causes the production of nitrosamines?). And what are "natural production techiques"? Eating everything raw? It seems this is more or less adhering to the natural-is-healthy sentiment. We should delete that sentence or clarify its intended meaning. Icek 19:09, 15 March 2007 (UTC)
- I rewrote that now. Icek 19:19, 27 March 2007 (UTC)
American Snuff (dip) and Nitrosamines
This article lists the TSNA's in American snuff to be around 127 ppm, while snus hovers around the 2ppm mark. This is simply not true; most American snuff products are consistent in the 5-10ppm range, with many dropping even lower and approaching snus. This should be revised and be consistent with recent studies.
Note also that American scotch dry snuff was listed with artificially high levels of TSNA's that were subsequently lowered to 10ppm or lower in later tests.
Under the section "Occurrences" of this article, citation is needed for these lines in the 3'rd paragraph:
- The U.S. government established limits on the amount of nitrites used in meat products in order to decrease cancer risk in the population. There are also rules about adding ascorbic acid or related compounds to meat, in order to inhibit nitrosamine formation.
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