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  • Title: Volatile nitrosamines in fried bacon.
    Author: Gough TA, Walters CL.
    Journal: IARC Sci Publ (1971); 1976; (14):195-203. PubMed ID: 1033914.
    Abstract:
    Higher levels of NPy and NDMA in cooked bacon and its cooked-out fat were associated with those cures which contained higher levels of nitrite, but no correlation between nitrosamine concentrations and initial nitrate levels was observed. There was a higher proportion of nitrosamines in cooked-out fat than in cooked bacon, but by far the greatest amounts were lost in the vapours produced during cooking.
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