The 10 nitrosamines — which are not intentionally added to food but which can form during its preparation and processing — are carcinogenic and also genotoxic, which means they may damage DNA, according to a new study conducted by the European Union agency.

“Based on animal studies, we considered the incidence of liver tumours in rodents as the most critical health effect,” he added.

Nitrosamines have been detected in foods including cured meat, processed fish, cocoa, beer and other alcoholic drinks, the EFSA said.

The “most important food group” contributing to nitrosamines exposure is meat, it said.

Schrenk said the research deployed “a worst-case scenario” assuming that all nitrosamines detected in food had the potential to cause cancer as the most harmful form of the compound — “although that is unlikely”.

The EFSA added that there were “knowledge gaps” about the presence of nitrosamines in some food groups.

The EFSA said its opinion will be shared with the European Commission — the EU’s executive arm –, which will in turn discuss potential risk management measures with nations in the 27-member bloc.