Tag: Mitigation

Nitrosamines were first identified as a major health concern in the 1950s after they caused liver toxicity in animals fed nitrite-preserved fishmeal. Understanding how can nitrosamine formation be prevented is therefore critical for safeguarding products and public health across multiple industries, including food, pharmaceuticals, and water treatment.

Research has consistently found that starchy foods, particularly fried potato products such as chips and French fries, tend to contain the highest levels of acrylamide due to cooking at high temperatures. This chemical is formed through a natural reaction and is a known health concern.

According to the Centers for Disease Control and Prevention (CDC), many people in America consume too many added sugars, which can lead to a host of health problems. A simple strategy like drinking water after soda can help mitigate some immediate negative effects, but it is not a complete solution.