Document Detail


Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.
MedLine Citation:
PMID:  8055627     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Some typical Swedish meat and fish products, e.g. bacon, beefburgers, meatballs, Baltic herring, salmon, smoked fish, black pudding and sausages, and their corresponding pan residues, were analysed by HPLC for their content of mutagenic/carcinogenic heterocyclic amines (HAs). The products were cooked using recommended domestic cooking conditions concerning temperature, time and frying equipment. The amount of HAs was low in most products, though the amount was higher in the pan residues, especially in the pan residue from the frying of Falun sausage, which contained 18.5 ng HAs/g cooked product. Mostly MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline) and 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline) were found, being 0.03-2.8 ng MeIQx/g and n.d.-3.4 ng 4,8-DiMeIQx/g cooked product in the food products and 0.05-7.3 ng MeIQx/g and n.d.-2.8 ng 4,8-DiMeIQx/g cooked product in the pan residues. High levels of IQ (2-amino-3-methylimidazo[4,5-f]quinoline), 10.5 ng/g, were only found in well-done bacon and a correlation was seen between fat content and IQ formation. Low levels of MeIQ (2-amino-3,4-dimethylimidazo[4,5-f]quinoline) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) were found in the foods.
Authors:
M A Johansson; M Jägerstad
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Carcinogenesis     Volume:  15     ISSN:  0143-3334     ISO Abbreviation:  Carcinogenesis     Publication Date:  1994 Aug 
Date Detail:
Created Date:  1994-09-15     Completed Date:  1994-09-15     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8008055     Medline TA:  Carcinogenesis     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  1511-8     Citation Subset:  IM    
Affiliation:
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / pharmacology
Carcinogens / analysis*
Cookery
Fish Products / analysis*
Imidazoles / analysis
Meat Products / analysis*
Mutagens / analysis*
Quinolines / analysis
Quinoxalines / analysis*
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Carcinogens; 0/Imidazoles; 0/Mutagens; 0/Quinolines; 0/Quinoxalines; 105650-23-5/2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; 77094-11-2/2-amino-3,4-dimethylimidazo(4,5-f)quinoline; 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

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