Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake
Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of anim...
Gespeichert in:
Veröffentlicht in: | Food and Chemical Toxicology 1998-09, Vol.36 (9), p.879-896 |
---|---|
Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 896 |
---|---|
container_issue | 9 |
container_start_page | 879 |
container_title | Food and Chemical Toxicology |
container_volume | 36 |
creator | Skog, K.I Johansson, M.A.E Jägerstad, M.I |
description | Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review. |
doi_str_mv | 10.1016/S0278-6915(98)00061-1 |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_17119153</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0278691598000611</els_id><sourcerecordid>17119153</sourcerecordid><originalsourceid>FETCH-LOGICAL-c420t-f8d73262c58eec6ec2126681938a409e877fb35669f746346309949d505efe593</originalsourceid><addsrcrecordid>eNqFkF1rFDEUhkOp1LX2JxRyUYqCo8lk8tWbsizWFioFq9chTc5I2plkm8wq--_NfrC3woFwcp73JDwInVPymRIqvjySVqpGaMo_aPWRECJoQ4_QjCrJGsE4PUazA_IWvSvluUKSSnGCTrRksmN8hpYLm12I6TfE4PAtTJCTW7uhNvMxRCg4RPw9eRjw47pMMBZso8eLlF7A45uUfLnCc_wD_gT4i1OsV3m0U0jxE35wbpUzRAfbzF2c7Au8R296OxQ425-n6NfN15-L2-b-4dvdYn7fuK4lU9MrL1krWscVgBPgWtoKoahmynZEg5Kyf2JcCN3LTrBaROtOe0449MA1O0WXu73LnF5XUCYzhuJgGGyEtCqGSkqrGFZBvgNdTqVk6M0yh9HmtaHEbEybrWmz0Wi0MlvThtbc-f6B1dMI_pDaq63zi_3cFmeHPtvoQjlgLVNKEVWx6x0GVUaVmE1xYePMhwxuMj6F_3zkH9kCmQ4</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>17119153</pqid></control><display><type>article</type><title>Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake</title><source>MEDLINE</source><source>Access via ScienceDirect (Elsevier)</source><creator>Skog, K.I ; Johansson, M.A.E ; Jägerstad, M.I</creator><creatorcontrib>Skog, K.I ; Johansson, M.A.E ; Jägerstad, M.I</creatorcontrib><description>Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review.</description><identifier>ISSN: 0278-6915</identifier><identifier>EISSN: 1873-6351</identifier><identifier>DOI: 10.1016/S0278-6915(98)00061-1</identifier><identifier>PMID: 9737435</identifier><identifier>CODEN: FCTOD7</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Amines - administration & dosage ; Amines - analysis ; Biological and medical sciences ; Carcinogens - administration & dosage ; Carcinogens - analysis ; cooked foods ; Cooking ; Diet ; dietary intake ; fish ; Fish Products - analysis ; food mutagens ; Food toxicology ; heterocyclic amines ; Heterocyclic Compounds - administration & dosage ; Heterocyclic Compounds - analysis ; Hot Temperature ; Humans ; meat ; Meat - analysis ; Medical sciences ; model systems ; Mutagens - administration & dosage ; Mutagens - analysis ; Neoplasms - chemically induced ; pan residues ; Time Factors ; Toxicology</subject><ispartof>Food and Chemical Toxicology, 1998-09, Vol.36 (9), p.879-896</ispartof><rights>1998 Elsevier Science Ltd</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c420t-f8d73262c58eec6ec2126681938a409e877fb35669f746346309949d505efe593</citedby><cites>FETCH-LOGICAL-c420t-f8d73262c58eec6ec2126681938a409e877fb35669f746346309949d505efe593</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0278-6915(98)00061-1$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>313,314,780,784,792,3550,27922,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2388808$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9737435$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Skog, K.I</creatorcontrib><creatorcontrib>Johansson, M.A.E</creatorcontrib><creatorcontrib>Jägerstad, M.I</creatorcontrib><title>Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake</title><title>Food and Chemical Toxicology</title><addtitle>Food Chem Toxicol</addtitle><description>Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review.</description><subject>Amines - administration & dosage</subject><subject>Amines - analysis</subject><subject>Biological and medical sciences</subject><subject>Carcinogens - administration & dosage</subject><subject>Carcinogens - analysis</subject><subject>cooked foods</subject><subject>Cooking</subject><subject>Diet</subject><subject>dietary intake</subject><subject>fish</subject><subject>Fish Products - analysis</subject><subject>food mutagens</subject><subject>Food toxicology</subject><subject>heterocyclic amines</subject><subject>Heterocyclic Compounds - administration & dosage</subject><subject>Heterocyclic Compounds - analysis</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>meat</subject><subject>Meat - analysis</subject><subject>Medical sciences</subject><subject>model systems</subject><subject>Mutagens - administration & dosage</subject><subject>Mutagens - analysis</subject><subject>Neoplasms - chemically induced</subject><subject>pan residues</subject><subject>Time Factors</subject><subject>Toxicology</subject><issn>0278-6915</issn><issn>1873-6351</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkF1rFDEUhkOp1LX2JxRyUYqCo8lk8tWbsizWFioFq9chTc5I2plkm8wq--_NfrC3woFwcp73JDwInVPymRIqvjySVqpGaMo_aPWRECJoQ4_QjCrJGsE4PUazA_IWvSvluUKSSnGCTrRksmN8hpYLm12I6TfE4PAtTJCTW7uhNvMxRCg4RPw9eRjw47pMMBZso8eLlF7A45uUfLnCc_wD_gT4i1OsV3m0U0jxE35wbpUzRAfbzF2c7Au8R296OxQ425-n6NfN15-L2-b-4dvdYn7fuK4lU9MrL1krWscVgBPgWtoKoahmynZEg5Kyf2JcCN3LTrBaROtOe0449MA1O0WXu73LnF5XUCYzhuJgGGyEtCqGSkqrGFZBvgNdTqVk6M0yh9HmtaHEbEybrWmz0Wi0MlvThtbc-f6B1dMI_pDaq63zi_3cFmeHPtvoQjlgLVNKEVWx6x0GVUaVmE1xYePMhwxuMj6F_3zkH9kCmQ4</recordid><startdate>19980901</startdate><enddate>19980901</enddate><creator>Skog, K.I</creator><creator>Johansson, M.A.E</creator><creator>Jägerstad, M.I</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7U2</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>19980901</creationdate><title>Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake</title><author>Skog, K.I ; Johansson, M.A.E ; Jägerstad, M.I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c420t-f8d73262c58eec6ec2126681938a409e877fb35669f746346309949d505efe593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Amines - administration & dosage</topic><topic>Amines - analysis</topic><topic>Biological and medical sciences</topic><topic>Carcinogens - administration & dosage</topic><topic>Carcinogens - analysis</topic><topic>cooked foods</topic><topic>Cooking</topic><topic>Diet</topic><topic>dietary intake</topic><topic>fish</topic><topic>Fish Products - analysis</topic><topic>food mutagens</topic><topic>Food toxicology</topic><topic>heterocyclic amines</topic><topic>Heterocyclic Compounds - administration & dosage</topic><topic>Heterocyclic Compounds - analysis</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>meat</topic><topic>Meat - analysis</topic><topic>Medical sciences</topic><topic>model systems</topic><topic>Mutagens - administration & dosage</topic><topic>Mutagens - analysis</topic><topic>Neoplasms - chemically induced</topic><topic>pan residues</topic><topic>Time Factors</topic><topic>Toxicology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Skog, K.I</creatorcontrib><creatorcontrib>Johansson, M.A.E</creatorcontrib><creatorcontrib>Jägerstad, M.I</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food and Chemical Toxicology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Skog, K.I</au><au>Johansson, M.A.E</au><au>Jägerstad, M.I</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake</atitle><jtitle>Food and Chemical Toxicology</jtitle><addtitle>Food Chem Toxicol</addtitle><date>1998-09-01</date><risdate>1998</risdate><volume>36</volume><issue>9</issue><spage>879</spage><epage>896</epage><pages>879-896</pages><issn>0278-6915</issn><eissn>1873-6351</eissn><coden>FCTOD7</coden><abstract>Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review.</abstract><cop>Oxford</cop><cop>New York, NY</cop><pub>Elsevier Ltd</pub><pmid>9737435</pmid><doi>10.1016/S0278-6915(98)00061-1</doi><tpages>18</tpages></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0278-6915 |
ispartof | Food and Chemical Toxicology, 1998-09, Vol.36 (9), p.879-896 |
issn | 0278-6915 1873-6351 |
language | eng |
recordid | cdi_proquest_miscellaneous_17119153 |
source | MEDLINE; Access via ScienceDirect (Elsevier) |
subjects | Amines - administration & dosage Amines - analysis Biological and medical sciences Carcinogens - administration & dosage Carcinogens - analysis cooked foods Cooking Diet dietary intake fish Fish Products - analysis food mutagens Food toxicology heterocyclic amines Heterocyclic Compounds - administration & dosage Heterocyclic Compounds - analysis Hot Temperature Humans meat Meat - analysis Medical sciences model systems Mutagens - administration & dosage Mutagens - analysis Neoplasms - chemically induced pan residues Time Factors Toxicology |
title | Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T04%3A18%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Carcinogenic%20Heterocyclic%20Amines%20in%20Model%20Systems%20and%20Cooked%20Foods:%20A%20Review%20on%20Formation,%20Occurrence%20and%20Intake&rft.jtitle=Food%20and%20Chemical%20Toxicology&rft.au=Skog,%20K.I&rft.date=1998-09-01&rft.volume=36&rft.issue=9&rft.spage=879&rft.epage=896&rft.pages=879-896&rft.issn=0278-6915&rft.eissn=1873-6351&rft.coden=FCTOD7&rft_id=info:doi/10.1016/S0278-6915(98)00061-1&rft_dat=%3Cproquest_cross%3E17119153%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=17119153&rft_id=info:pmid/9737435&rft_els_id=S0278691598000611&rfr_iscdi=true |