This is a table from the IARC report looking at nitrosamines in processed food.

这是国际癌症研究机构报告中的一张表格，研究加工食品中的亚硝胺。

These nitrites react with amino acids during cooking, forming nitrosamines, which are known carcinogens, increasing your risk of developing cancer.

这些亚硝酸盐在烹饪过程中与氨基酸发生反应，形成亚硝胺，亚硝胺是已知的致癌物质，会增加患癌症的风险。

Based on the LD50 data, the nitrosamine NDMA appears to be the most toxic.

根据 LD50 数据，亚硝胺 NDMA 似乎是毒性最大的。

But, the acidic nature of our stomach is suspected to allow nitrates and nitrites to turn into nitrosamines in the body during digestion.

但是，人们怀疑我们的胃的酸性是让硝酸盐和亚硝酸盐在消化过程中在体内转化为亚硝胺的原因。

So, we need to use some logic to get an idea of how much nitrosamine a person can tolerate.

所以，我们需要运用一些逻辑来了解一个人能摄入多少亚硝胺。

They sent the blackberries off for analysis and found that they contained about 300 milligrams of the nitrosamine N-Nitrosodimethylamine, NDMA.

他们把黑莓送去分析，发现它们含有大约300毫克的亚硝胺n -亚硝基二甲胺（NDMA）。

During heat processing of the meat, a small portion of the additive sodium nitrite is suspected to turn into the cancerous nitrosamines like the earlier mentioned NDMA.

在肉类的热处理过程中，人们怀疑一小部的分添加剂亚硝酸钠会转化为致癌的亚硝胺，就像之前提到的 NDMA。

So, whether your bacon contains inorganic sodium nitrite or all natural nitrate from celery juice, it's not getting turned into the cancerous nitrosamines in your body.

所以，无论你的培根含有无机亚硝酸钠还是芹菜汁中的纯天然硝酸盐，它都不会在你体内转化为致癌的亚硝胺。

A Chemist and Biochemist who has published relevant research in several journals like the American Journal of Physiology, Dr. Mark Miller, says that nitrate and nitrite are not nitrosating species, that is, these molecules cannot directly form cancer causing nitrosamines.

在《美国生理学杂志》等期刊上发表过相关研究的化学家和生物化学家马克·米勒博士说，硝酸盐和亚硝酸盐不是亚硝化物质，也就是说，这些分子不能直接形成致癌的亚硝胺。