Beer, nonfat dry milk, fried bacon and microwave baked fish were
treated under simulated gastric and extreme nitrosation conditions to
estimate their capacity for generation of endogenously formed
N-nitrosamines. The level of nitrosamines in beer increased from 0.1
ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric...