Document Detail


Heterocyclic amine content in fast-food meat products.
MedLine Citation:
PMID:  7628789     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Heterocyclic aromatic amines are sometimes formed during the cooking of muscle meats, and their mutagenic and carcinogenic effects are of potential concern in the aetiology of human cancer. In a large survey of the heterocyclic amine content of foods, fried or charbroiled hamburgers, fried chicken, chicken breast sandwiches, fish sandwiches and breakfast sausages were purchased from fast-food restaurants. At least three different chains were visited per product and samples from five stores from each chain were pooled. The solid-phase extraction and HPLC method was used to analyse pooled samples for heterocyclic amine content and mutagenic activity with the Ames/Salmonella assay. Samples were analysed in a blind study which also contained quality control samples of two types, one high and one low in heterocyclic amine content and mutagenic activity. Results from the fast-food products showed undetectable levels of heterocyclic amines in 10 of 17 samples and only low levels [< or = 1 ng/g total of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx)] in the remaining samples. Compared with literature values based primarily on laboratory and home cooking conditions, fast-food meat products appear to contribute only a small percentage of the estimated daily dietary intake of heterocyclic amines.
Authors:
M G Knize; R Sinha; N Rothman; E D Brown; C P Salmon; O A Levander; P L Cunningham; J S Felton
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, U.S. Gov't, P.H.S.    
Journal Detail:
Title:  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association     Volume:  33     ISSN:  0278-6915     ISO Abbreviation:  Food Chem. Toxicol.     Publication Date:  1995 Jul 
Date Detail:
Created Date:  1995-09-05     Completed Date:  1995-09-05     Revised Date:  2007-11-14    
Medline Journal Info:
Nlm Unique ID:  8207483     Medline TA:  Food Chem Toxicol     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  545-51     Citation Subset:  IM    
Affiliation:
Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, CA 94551-9900, USA.
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MeSH Terms
Descriptor/Qualifier:
Amines / analysis,  metabolism*,  toxicity
Carcinogens / metabolism*,  toxicity
Chromatography, High Pressure Liquid
Food Analysis
Food Contamination
Heterocyclic Compounds / analysis,  metabolism*,  toxicity
Imidazoles / metabolism,  toxicity
Maryland
Meat Products / adverse effects*,  analysis
Mutagenicity Tests
Mutagens / metabolism*,  toxicity
Quinoxalines / metabolism,  toxicity
Reference Standards
Grant Support
ID/Acronym/Agency:
CA55861/CA/NCI NIH HHS; YO1CP2-0523-01/CP/NCI NIH HHS
Chemical
Reg. No./Substance:
0/Amines; 0/Carcinogens; 0/Heterocyclic Compounds; 0/Imidazoles; 0/Mutagens; 0/Quinoxalines; 105650-23-5/2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; 77500-04-0/2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline; 95896-78-9/3,4,8-trimethylimidazo(4,5-f)quinoxalin-2-amine

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


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