Document Detail


Formation of mutagens in cooked foods. II. Foods with high starch content.
MedLine Citation:
PMID:  6989489     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
N E Spingarn; L A Slocum; J H Weisburger
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, P.H.S.    
Journal Detail:
Title:  Cancer letters     Volume:  9     ISSN:  0304-3835     ISO Abbreviation:  Cancer Lett.     Publication Date:  1980 Mar 
Date Detail:
Created Date:  1980-07-12     Completed Date:  1980-07-12     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7600053     Medline TA:  Cancer Lett     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  7-12     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
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:
0/Mutagens; 9005-25-8/Starch

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


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