Document Detail

Heterocyclic amines in poultry products: a literature review.
MedLine Citation:
PMID:  12067586     Owner:  NLM     Status:  MEDLINE    
Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products.
K Skog; A Solyakov
Related Documents :
17131456 - Heterocyclic amines: chemistry and health.
3916206 - Nitrosatable precursors of mutagens in vegetables and soy sauce.
8505016 - Mutagenic activity of peptides and the artificial sweetener aspartame after nitrosation.
7590526 - Airborne mutagens produced by frying beef, pork and a soy-based food.
17941116 - Rapid sample screening method for authenticity controlling vanilla flavors using a ce m...
25212166 - Optimisation of octadecyl (c18) sorbent amount in quechers analytical method for the ac...
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:  40     ISSN:  0278-6915     ISO Abbreviation:  Food Chem. Toxicol.     Publication Date:  2002 Aug 
Date Detail:
Created Date:  2002-06-17     Completed Date:  2002-08-16     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8207483     Medline TA:  Food Chem Toxicol     Country:  England    
Other Details:
Languages:  eng     Pagination:  1213-21     Citation Subset:  IM    
Department of Applied Nutrition and Food Chemistry, Centre for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Amines / analysis*
Cookery / methods
Environmental Exposure
Food Analysis
Heterocyclic Compounds / analysis*
Hot Temperature / adverse effects*
Poultry Products / analysis*
Risk Assessment
Reg. No./Substance:
0/Amines; 0/Heterocyclic Compounds

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

Previous Document:  Screening for heterocyclic amines in chicken cooked in various ways.
Next Document:  Nitrosation of dietary myosmine as risk factor of human cancer.