N-Nitrosomethylvinylamine

Forms when nitrite reacts with certain amines in industrial settings, tobacco smoke, or food processing; may also form during water treatment that uses chloramines [1][3][5].

Day‑to‑day exposure is mainly to nitrosamines in general (tobacco smoke, some cured/processed foods, and occasionally drinking water or products). NMVA itself is seldom measured and expected at very low levels for most people [1][3][5].

NMVA causes tumors in multiple animal studies; many nitrosamines damage DNA, so health agencies aim to minimize exposure even at low levels [2][4].

People who smoke or are exposed to secondhand smoke; workers where amines and nitrosating agents are present (e.g., rubber/chemical manufacturing, wastewater treatment) [1][3][5].

Don’t smoke and avoid secondhand smoke; limit heavily cured or charred meats; check local water reports and consider certified activated carbon or reverse‑osmosis filters if nitrosamines are a concern; follow workplace controls (closed systems, ventilation, PPE) [1][3][5].