A heterocyclic amine, 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) is one of the potent food-borne dietary carcinogens derived mainly from burnt meat products. In the present study, we investigated the immunosuppressive effect of Trp-P-1 on the blastogenesis of lymphocytes prepared from spleen and thymus of Balb/c mice. Trp-P-1 inhibited, in a dose-dependent manner, proliferation ...

Continuous exposure to various environmental carcinogens and genetic polymorphisms of xenobiotic-metabolizing enzymes (XME) are associated with many types of human cancers, including esophageal squamous cell carcinoma (ESCC). Huaian, China, is one of the endemic regions of ESCC, but fewer studies have been done in characterizing the risk factors of ESCC ...

Emission rates, decay rates, and cooking durations are reported from continuous PM2.5 (particulate matter less than 2.5 microm) concentrations measured using personal DataRam nephelometers (1-min time resolution) from the Research Triangle Park (RTP) PM panel study. The study (n = 37 participants) included monitoring for 7 consecutive days in each ...

OBJECTIVE: Dietary nitrite has been associated with increased glioma risk; however, drinking water nitrate has not been extensively evaluated. METHODS: We conducted a population-based case-control study of adult glioma in Nebraska. Water utility nitrate measurements were linked to residential water source histories. We computed average nitrate exposure over a 20-year ...

The nitrate content of leafy vegetables (watercress, lettuce and arugula) produced by different agricultural systems (conventional, organic and hydroponic) was determined. The daily nitrate intake from the consumption of these crop species by the average Brazilian consumer was also estimated. Sampling was carried out between June 2001 to February 2003 ...

1. Textural and rheological differences among broiler breast meat ranging from pale, soft and exudative (PSE) to dark, firm and dry (DFD) in their fresh and frozen (and thawed) forms were investigated. 2. The PSE meat showed significantly higher lightness values and lower pH and water holding capacity values than ...

It has been estimated that 70% of all cancers are caused by the food that we consume and smoking tobacco (Wogan et al, 2004). Currently, food health advice focuses on maintaining a diet which is low in fat and calories, rather than concentrating on the cooking methods used and the ...

Volatile and biogenic amines from three batches of anchovies, marinated in vinegar, were studied. The anchovies had been vacuum-packed and kept in refrigerated storage for 3 months. Trimethylamine and total volatile basic nitrogen levels were very low and constant throughout marinating and storage process: less than 1 and 10 mg/100 ...

The contents of nitrate, nitrite and N-nitrosoamines in commercial cured meat products on the Estonian market were determined for 2000-01 and 2003-04 as part of the Estonian food safety monitoring programme and the Estonian Science Foundation grant research activities. The maximum permitted levels of residual nitrites and nitrates were not ...

Acrylamide (AA) is a widely studied industrial chemical that is neurotoxic, mutagenic to somatic and germ cells, and carcinogenic in rodents. The recent discovery of AA at ppm levels in a wide variety of commonly consumed foods has energized research efforts worldwide to define toxic mechanisms, particularly toxicokinetics and bioavailability. ...

An ion chromatographic method was developed for the determination of nitrate and nitrite in vegetable and fruit baby foods. The introduction of nitrate or nitrite to food may be natural or artificial as a preservative. Because of the higher pH found in babies' stomachs, nitrate can act as a reservoir ...

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw sample weight, cooking time, maximum cooking surface temperature, and cooked sample weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not ...

A new fluorescent probe 1,3,5,7-tetramethyl-2,6-dicarbethoxy-8-(3',4'-diaminophenyl)-difluoroboradiaza-s-indacene (TMDCDABODIPY) has been developed to detect nitrite in meat products and vegetables. The fluorescence of TMDCDABODIPY is very weak, but when it reacts with nitrite, a strong fluorescent triazole forms in aqueous medium at room temperature, which offers the advantage of specificity and sensitivity for ...

BACKGROUND: Inflammatory markers in exhaled breath condensate (EBC) are investigated as a non-invasive approach to monitoring of inflammation in the respiratory tract. EBC concentrations of nitrite and nitrate, the stable end products of oxidative metabolism of nitric oxide, are increased in patients with asthma, especially during acute exacerbations. OBJECTIVES: To ...

There is ample evidence from basic research and animal carcinogenicity studies that heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are mutagens and carcinogens. However, there was a paucity of human data due to a lack of appropriate investigative tools. We developed the first validated cooked meat module within a ...

A new, low-cost nitrite sensor was developed by immobilizing a direct indicator dye in an optical sensing film for food and environmental monitoring. This sensor was fabricated by binding gallocyanine to a cellulose acetate film that had previously been subjected to an exhaustive base hydrolysis. The membrane has good durability ...

Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols. The results indicated that the isolated melanoidin fractions mainly ...

UDP-glucuronosyltransferase (UGT) 1A1 is a conjugating biotransformation enzyme that plays a role in maintaining levels of endogenous compounds (e.g., bilirubin) and handling exogenous compounds, including carcinogens. The UGT1A1*28 polymorphism results in decreased UGT1A1 promoter activity due to 7 thymine-adenine (TA) repeats instead of the commonly found 6 repeats. Studies indicate ...

Gene-environment interactions include exposure to genotoxic compounds from our diet and it is no doubt, that humans are regularly exposed to e.g. food toxicants, not least from cooked foods. This paper reviews briefly four classes of cooked food toxicants, e.g. acrylamide, heterocyclic amines, nitrosamines and polyaromatic hydrocarbons. Many of these ...

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety ...

Solid support assisted derivatization coupled to diffuse reflectance spectroscopy (DRS) was proposed and proved useful for the detection and quantification of aliphatic amines in water as an example. Dabsyl chloride (DBS), ninhydrin and sodium 1,2-naphtoquinone 4-sulphonate (NQS) were assayed as derivatization reagents. C(18) and SDB-XC disks and C(18) cartridges were ...

Assessment of the significance to human health of ochratoxin A (OTA) in food is limited by a lack of human toxicity data. Therefore, OTA risk evaluation relies mainly on the use of animal data, with renal carcinogenicity in rat being considered as the pivotal effect. The elucidation of the mechanism ...

Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual ...

Various types of produce were fortified with chlorpyrifos and then boiled, baked, canned, or concentrated as appropriate for the type of produce. Both uncooked and cooked samples were analyzed for chlorpyrifos and 3,5,6-trichloro-2-pyridinol, and then, chlorpyrifos cooking factors were calculated by comparing the postcooked concentration to the uncooked concentration. The ...

Nitric oxide (NO) has many physiological functions. It is believed to be produced from L-arginine by nitric oxide synthase (NOS), and nitrite and nitrate are waste forms of it. By the way, nitrate and nitrite are abundant in vegetables and fruits, especially leafy vegetables and pickled vegetables. Orally-ingested nitrate is ...

Norharman and harman are two heterocyclic beta-carboline (9H-pyrido[3,4-b]indole) alkaloids with biological and potential toxicological activity that appear in foodstuffs and environmental sources. To assess the occurrence and distribution of these compounds and to estimate the exposure levels based on the detected amounts, numerous samples of foodstuffs and cigarette smoke were ...

Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient ...

Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic amines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked ...

The Tepnel Bio Kit for the detection of beef in cooked foods was assessed to determine its validity in demonstrating if food being imported into New Zealand contains beef material. The test suffered no interference from the presence of other common nonbovine species meats accepted as food within New Zealand ...

Some nitrosocompounds that are formed during food preservation, as well as polycyclic aromatic hydrocarbons (PAH) and heterocyclic amines (HA) formed during cooking, may have carcinogenic activity. An accurate assessment of dietary intake of such compounds is difficult, mainly because they are not naturally present in foods, and they are not ...

A derivatization method for the analysis of 12 heterocyclic aromatic amines (HAs) in food, by gas chromatography-electron impact mass spectrometry, was developed. The amines are derivatized in a one-step reaction with N-methyl-N-(tert.-butyldimethylsilyl)trifluoroacetamide. The derivatives are characterized by easy-to-interpret mass spectra due to the prominent ion [M-57]+ by loss of a ...

Carcinogenic heterocyclic amines are produced from overcooked foods and are highly mutagenic in most short-term test systems. One of the most abundant of these amines, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), induces breast, colon and prostate tumors in rats. Human dietary epidemiology studies suggest a strong correlation between either meat consumption or well-done muscle ...

HA-specific meat concentration estimates using a method that combines laboratory data to predict HA concentrations from meat type, cooking method and meat doneness were used with national dietary data to estimate daily HA intake for segments of the US population. PhIP was found to comprise approximately 70% of US mean ...

Heterocyclic amines (HCAs) are a group of compounds formed when protein-rich foods, such as meat or fish, are prepared under normal cooking conditions, such as frying, grilling, or broiling. To evaluate and estimate the risks associated with HCAs contained in the diet, it is important to determine the levels in ...

Heterocyclic amines (HAs) are mutagenic/carcinogenic compounds formed in meat during cooking. Several efforts have been made to minimize the risk associated to HA human exposure. Supplementation with antioxidants is considered a promising measure to reduce HA exposure because of their ability as inhibitors of HA formation or as blocking/suppressing agents ...

Aliphatic amines can be found in many wastewater effluents from industry, agriculture, pharmacy, and food processing. Amines can induce toxicological responses that are relevant in biochemical treatment processes, as well as in natural waters. This research compared the toxicity and inhibition caused by three aliphatic amines (n-propylamine, ethylmethylamine, and trimethylamine) ...

Whether dietary exposure to nitrate metabolites is detrimental or beneficial to human health has long been a matter of controversy. In spite of no consistent epidemiological evidence, nitrate metabolites are associated with the formation of carcinogenic-nitrosamines and gastric cancer. Furthermore, recent studies demonstrate that ingested nitrate plays a role in ...

Red meat consumption is associated with endogenous metabolic generation of mutagenic N-nitroso compounds (NOC) and may be implicated in causation of colorectal cancer. Assessment of a biologically relevant dose of NOCs is hampered by imperfect understanding of NOC interactions with other dietary components. This study tests the hypothesis that NOC ...

Biogenic amines can be formed and degraded as a result of normal metabolic activity in animals, plants, and microorganisms and are usually produced by the decarboxylation of amino acids. Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Although they are ...

Human exposure to carcinogenic N-alkylnitrosamines can occur exogenously via food consumption or endogenously by formation of these compounds through nitrosation of amine precursors. Information on the intragastric formation of NDMA from complex mixtures of precursors and inhibitors in humans is not available. In this study the formation of N-nitrosodimethylamine (NDMA) ...

Sulfur denitrification was applied to the agricultural field and the characteristics of the treatment were evaluated from the viewpoints of nitrate removal efficiency and nitrous oxide (N2O) emission. Two actual sites where sulfur denitrification was performed were surveyed. One is a valley bottom field, where groundwater contaminated with nitrate is ...

The effects of dietary habits on mutagenic activity in urine were investigated using the umu test based on the use of the genetically engineered bacteria Salmonella typhimurium TA 1535 pSK1002. Genotoxic effects in sample urine were detected by measuring the activation of the SOS response in the bacteria and recording ...

Bidi cigarettes, or bidis, are a tobacco product that originated in India and have been gaining popularity in the USA during the past few years, particularly with adolescents. As with conventional cigarettes, tobacco and smoke from bidis contain chemical constituents including carcinogenic chemicals such as the tobacco-specific nitrosamines (TSNAs). To ...

Stevioside is a natural sweetener extracted from leaves of Stevia rebaudiana (Bertoni) Bertoni. The literature about Stevia, the occurrence of its sweeteners, their biosynthetic pathway and toxicological aspects are discussed. Injection experiments or perfusion experiments of organs are considered as not relevant for the use of Stevia or stevioside as ...

There are some foods that contain mutagenic or carcinogenic agents, some of which occur naturally and others that may be formed during preparation or cooking. Several foods such as legumes, also contain natural antimutagens and/or anticarcinogens. Lupine is one such legume that contains high amounts of protein (40%) and oils ...

The food carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is the most abundant heterocyclic amine found in various protein containing foods. PhIP is mutagenic and carcinogenic in rodents, inducing lymphomas in mice and colon, mammary and prostate carcinomas in rats. It has also been implicated in human breast carcinogenesis. Humans on a normal Western ...

The National Toxicology Program (NTP) Technical Reports online database was reviewed to find chemicals that were reported to show clear evidence of carcinogenicity in the NTP rodent studies and for which data on human exposure could be found. Six representative compounds were selected. Three volatile compounds: ethyl benzene, perchloroethylene, and ...

Co-occurrence of cyclopiazonic acid (CPA) and aflatoxin B(1) (AFB(1)) has been reported in different food commodities. Recently, we have shown that CPA reduces AFB(1) mutagenicity in the standard Salmonella-Microsome-Assay using rat S9-mix for metabolic activation (Environ. Toxicol. Pharmacol. 11 (2002) 207). When using S9-mix prepared from individual liver fractions of ...

Twenty-five commercial pet foods were analyzed for mutagenic activity using the Ames/Salmonella test with strain TA98 and added metabolic activation. All but one gave a positive mutagenic response. Fourteen of these samples were analyzed for heterocyclic amine mutagens/carcinogens and all but one contained 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 10 of 14 contained ...

OBJECTIVE: Carcinogenic aromatic amines, derived from cooked meat, are activated or inactivated by hepatic N-acetyltransferase (NAT). The aim of this study was to evaluate the relationship of NAT2 genetic polymorphisms with hepatocellular carcinoma (HCC), with special reference to the interaction of dietary habits. METHODS: Peripheral white blood cell DNA from ...