Volatile nitrosamines are a group of volatile substances that can be found at low levels in foodstuffs such as processed meats preserved with nitrite/nitrate or through smoke-curing. N-Nitrosodimethylamine (NDMA) belongs to the group of volatile nitrosamines.
NDMA is present in trace amounts in green tobacco but the levels can increase during drying and storage in unfavorable conditions. NDMA is very volatile and disappears to a large extent during the manufacturing process of snus.
NDMA is present in different types of foodstuffs, especially in smoked meat and fish products and in chocolate, tea, spices, cheese as well as in beverages such as beer and whiskey.
NDMA has been classified by WHO as a probable carcinogen.
Swedish snus and foodstuffs
100 g of fried bacon contains 0.12 micrograms of NDMA, which is equivalent to the content in 17 (x) 24 g cans of snus.
There is no limit for NDMA in foods in Sweden. However, the NDMA has a GOTHIATEK limit and has had this since GOTHIATEK was introduced. The GOTHIATEK limit for NDMA was lowered in 2016.