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2024-11-11

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submitted 13 hours ago by PhilipTheBucket@ponder.cat to c/science@lemmy.world

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[–] kiwifoxtrot@lemmy.world 3 points 7 hours ago (1 children)

There are way more nitrosamines in a thin slice of cured meat than any drug had before the regulations were put in place.

[–] BreadOven@lemmy.world 2 points 6 hours ago

Interesting, I've never really thought about that, makes sense though. Also looks like decent amounts potentially (~0-84 ug/kg).

Surprising when they're usually only allowed in the single digit ppm range in pharmaceuticals, and many have been recalled due to nitrosamines.