N-nitroso compounds formed from cooking meat differ from N-nitroso species that induce tumorigenesis via DNA adducts, suggesting a distinction in their carcinogenic potential.

“the n nitroso compounds from the cooking of meat are actually different than the n nitroso species that have been found to induce tumorogenic or tumorogenesis uh through dna adducts you can see here that they're usually nitroso thiols and other nitrosal compounds so there's different end nitroso compounds formed when you cook meat at least according to these authors”