Document Detail


Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study.
MedLine Citation:
PMID:  18925613     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Heterocyclic amines (HAs) are potent mutagens that form at high temperatures in cooked, protein-rich food. Due to their frequent intake, these compounds are considered a risk factor for human cancer. Cooking conditions and eating habits strongly influence the level of HA exposure. Thus, it is difficult to assess the intake of HAs in a large population. Food-frequency questionnaires (FFQs), designed to provide data on parameters that affect HA formation, were used to survey a small population (459 persons) from Barcelona (NE Spain). Subsequently, the most-consumed food items named were cooked according to the preferences of the population surveyed and analyzed for HAs using SPE and LC-MS/MS. In the population studied, the estimated intake via consumption of 13 meat dishes was 285.6 ng of mutagenic HAs per capita and day. PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) was the HA to which the population was most exposed, mainly from fried chicken and griddled beef. When the co-mutagens norharman and harman are included, the mean daily intake of HAs rises to 475.6 ng per capita and day. A novel putative DMIP regioisomer was detected in the cooked meats, which was analyzed in the present study by multistage MS.
Authors:
Rosa Busquets; David Mitjans; Lluís Puignou; Maria Teresa Galceran
Related Documents :
1855853 - Regional differences in n-nitrosamine content of traditional chinese foods.
7443153 - Volatile nitrosamines in food.
23529413 - Characterization of nist food-matrix standard reference materials for their vitamin c c...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  52     ISSN:  1613-4133     ISO Abbreviation:  Mol Nutr Food Res     Publication Date:  2008 Dec 
Date Detail:
Created Date:  2008-12-22     Completed Date:  2009-02-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  1408-20     Citation Subset:  IM    
Affiliation:
Department of Analytical Chemistry, Chemistry Faculty, University of Barcelona, Barcelona, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Amines / analysis*
Cookery
Diet
Heterocyclic Compounds / analysis*
Humans
Imidazoles / administration & dosage,  analysis*
Mass Spectrometry
Meat / analysis*
Mutagens / analysis*
Spain
Chemical
Reg. No./Substance:
0/Amines; 0/Heterocyclic Compounds; 0/Imidazoles; 0/Mutagens; 105650-23-5/2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine

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


Previous Document:  Starch-entrapped microspheres extend in vitro fecal fermentation, increase butyrate production, and ...
Next Document:  Daily intake of thiamine correlates with the circulating level of endothelial progenitor cells and t...