| Formation of mutagens in cooked foods. II. Foods with high starch content. | |
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MedLine Citation:
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PMID: 6989489 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Mutagens, detectable Salmonella typhimurium TA98 and TA100 after activation by liver S-9 fraction, are formed when starchy foods are cooked. Potatoes were fried and breads were toasted, baked and fried to produce mutagenically active substances. While toasting both white bread and dark bread produce the mutagens at the same initial rate, dark bread products much higher levels of mutagenicity when toasted for long times. Significant mutagenic activity is produced when starchy foods are prepared by common cooking procedures. |
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Authors:
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N E Spingarn; L A Slocum; J H Weisburger |
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Publication Detail:
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Type: Journal Article; Research Support, U.S. Gov't, P.H.S. |
Journal Detail:
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Title: Cancer letters Volume: 9 ISSN: 0304-3835 ISO Abbreviation: Cancer Lett. Publication Date: 1980 Mar |
Date Detail:
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Created Date: 1980-07-12 Completed Date: 1980-07-12 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 7600053 Medline TA: Cancer Lett Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 7-12 Citation Subset: IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Biological Assay Bread Cookery* Food* Hot Temperature / adverse effects* Humans Meat Mutagens* / analysis Salmonella typhimurium / drug effects Starch / toxicity* Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Mutagens; 9005-25-8/Starch |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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