Document Detail


Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.
MedLine Citation:
PMID:  9737435     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review.
Authors:
K I Skog; M A Johansson; M I Jägerstad
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association     Volume:  36     ISSN:  0278-6915     ISO Abbreviation:  Food Chem. Toxicol.     Publication Date:    1998 Sep-Oct
Date Detail:
Created Date:  1998-10-02     Completed Date:  1998-10-02     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8207483     Medline TA:  Food Chem Toxicol     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  879-96     Citation Subset:  IM    
Affiliation:
Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden.
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MeSH Terms
Descriptor/Qualifier:
Amines / administration & dosage*,  analysis
Carcinogens / administration & dosage*,  analysis
Cookery*
Diet*
Fish Products / analysis*
Heterocyclic Compounds / administration & dosage*,  analysis
Hot Temperature
Humans
Meat / analysis*
Mutagens / administration & dosage,  analysis
Neoplasms / chemically induced
Time Factors
Chemical
Reg. No./Substance:
0/Amines; 0/Carcinogens; 0/Heterocyclic Compounds; 0/Mutagens

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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