Where It Comes From
Made in chemical plants; released during manufacture/use; also forms naturally from protein breakdown and occurs at low levels in some foods and in tobacco smoke. [1][3]
How You Are Exposed
Mainly by breathing workplace or nearby outdoor air; less often by skin contact with liquid solutions or by ingesting small amounts in food. [1][2]
Why It Matters
Short-term exposure causes burning eyes, sore throat, cough, and chest tightness; high levels can lead to lung swelling. Repeated exposure may affect the liver and kidneys. [1][2][3]
Who Is at Risk
Workers who make/use dimethylamine; people living near emitting facilities; smokers; and those with existing lung disease. [1][2][3]
How to Lower Your Exposure
Avoid tobacco smoke and strong chemical odors; improve ventilation; follow workplace controls and PPE. Communities can support monitoring and controls at nearby facilities; water utilities limit NDMA by reducing DMA precursors. [2][3][5]
References
- [1]ATSDR. Toxicological Profile for Dimethylamine (incl. ToxFAQs). Agency for Toxic Substances and Disease Registry.
- [2]CDC/NIOSH. NIOSH Pocket Guide to Chemical Hazards: Dimethylamine.
- [3]U.S. EPA. Hazard Summary: Dimethylamine. Technology Transfer Network Air Toxics.
- [4]IARC. N-Nitrosodimethylamine. IARC Monographs; Group 2A (probably carcinogenic to humans).
- [5]U.S. EPA. Technical Fact Sheet – N-Nitrosodimethylamine (NDMA). Office of Water.