A previous study conducted by the Premier Analytical Services for the Research programme Chemical hazards in food and feed set out to identify which foods contained the highest amounts of N-nitroso compounds.
Food samples containing the highest levels of the contaminant were cooked bacon, cured meats and dried shrimp.
Unsmoked bacon contained lower levels of the compound, with even lower levels found in cheese, beers, gravies and soups, as well as most dried products, pickled products, and soy sauces.
Approximately 80 percent of dietary nitrates come from vegetable consumption, with sources of nitrites including vegetables, fruits and processed meats.
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