Heterocyclic amines: occurrence and prevention in cooked food.

نویسندگان

  • S Robbana-Barnat
  • M Rabache
  • E Rialland
  • J Fradin
چکیده

This article deals with the mutagenic heterocyclic amines, especially the aminoimidazoazaarenes family, isolated from cooked foods. The conditions which lead to their occurrence in foods are discussed. This formation primarily depends on the characteristics of the food, such as the type of the food and the presence of precursors, water, and lipids. Secondarily, it depends on the cooking modes where the temperature is considered to be the most important factor involved in their formation. As their formation during cooking represents a health risk, we present some ways and means to limit their formation by alternative cooking methods that tend to decrease heterocyclic amine concentrations in foods as they are implicated in cancer risks.

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منابع مشابه

Food-derived Mutagens and Carcinogens1

Cooked food contains a variety of mutagenic heterocyclic amines. All the mutagenic heterocyclic amines tested were carcinogenic in rodents when given in the diet at 0.01-0.08%. Most of them induced cancer in the liver and in other organs. It is noteworthy that the most abundant heterocyclic amine in cooked food, 2-amino-l-methyl-6-phenylimidazo(4,5-A|pyridine, produced colon and mammary carcino...

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Past, present, and future of mutagens in cooked foods.

Mutation assay with Salmonella typhimurium enabled us to detect various types of mutagens in cooked foods. A series of mutagenic heterocyclic amines has been isolated and identified in broiled fish and meat and in pyrolyzates of amino acids and proteins. Feeding experiments showed these mutagens to be carcinogenic in mice and rats. The mechanism of formation and pathway of metabolic activation ...

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Mutagenic activity of heterocyclic amines in cooked foods.

Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150 degrees C. These compounds are present from 0.1 to 50 ppb, depending on the food and cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, and chicken, but are also present at lower levels in baked and fried foods derived from grain. Mutagenicity of fried bee...

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Inhibitory effect of curcumin and its natural analogues on genotoxicity of heterocyclic amines from cooked food.

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[Present and future cancer risk assessment of carcinogenic heterocyclic amines in humans].

Heterocyclic amines are formed during high temperature cooking of foods such as meat and fish. Although heterocyclic amines are known mutagens and some of them are shown to be carcinogenic to experimental animals, the carcinogenic potential of heterocyclic amines in humans has yet to be established. The most important criteria in determining the relationship between heterocyclic amines and huma...

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عنوان ژورنال:
  • Environmental Health Perspectives

دوره 104  شماره 

صفحات  -

تاریخ انتشار 1996