Comparison of the mutagenic activity of various brands of food grade beef extracts

Aeschbacher, H.U.; Turesky, Robert J.; Wolleb, U.; Würzner, H.P.; Tannenbaum, Steven R.

doi:10.1016/0304-3835(87)90203-5

Cited by 13 publications

(3 citation statements)

References 9 publications

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“…However, according to earlier studies, the HAA levels in pure meat extracts may vary from several nanograms to a maximum of about 70 ng/g d.m. (Aeschbacher et al 1987, Schuirmann 1992, Murray et al 1993). Probably some changes in the manufacturing process of these products may have been introduced by the leading companies since the middle of the 1980s, resulting in lower HAA concentrations.…”

Section: Commercial Bouillon Gravy Powder and Oxtail Soup Powdermentioning

confidence: 99%

Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment

Zimmerli¹,

Rhyn²,

Zoller³

et al. 2001

Food Add. Contaminants

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A total of 86 meat samples, prepared in restaurants or homes, ready to eat (including poultry and fish) and 16 commercial samples such as bouillon (cubes) were analysed for heterocyclic aromatic amines (HAA). The analytical method consisted of an acidic extraction, clean-up on a cation exchange cartridge followed by an analogous HPLC step to recover the following HAA: IQ, MeIQ, MeIQx, 4,8-DiMeIQx, PhIP and 7,8-DiMeIQx. The HAA containing HPLC-fractions were collected, the HAA identified and quantified using two RP-HPLC-systems of different retention properties (UV-detection). The limit of quantitation was in the range of 0.2-0.4 ng/g and the relative repeatability 6-15%. The recovery of PhIP was lower than for the other HAA analysed (less than 80%) and a correction factor was applied. No significant differences of the HAA-concentration were found in samples from homes and restaurants, half of the total samples contained HAA at the following frequencies: PhIP and MeIQx 33% (each), 4,8-DiMeIQx 11% and MeIQ 4%; 7,8-DiMeIQx and IQ were not detected. The frequencies in commercial products were for MeIQx 31%, 7,8-DiMeIQx 19%, IQ 13% and PhIP 6%; MeIQ and 4,8-DiMeIQx were not found. Based on these data, the average exposure of Swiss adults to HAA was estimated to be 5 ng/kg body mass per day, commercial products contributing less than 10%. The theoretical excess cancer risk due to this intake was estimated on the base of the carcinogenic potency of the HAA in long-term animal experiments by linear extrapolation. The resulting risk in the order of 10(-4) at the maximum is discussed in terms of Swiss epidemiological data.

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Section: Commercial Bouillon Gravy Powder and Oxtail Soup Powdermentioning

confidence: 99%

Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment

Zimmerli¹,

Rhyn²,

Zoller³

et al. 2001

Food Add. Contaminants

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“…7 Some processed meat flavors and meat extracts contain mutagenic HAAs at elevated levels. 19–21 These flavoring agents can be used in pet foods and treats and add to the daily exposure to PhIP and possibly other HAAs. All of the dogs in our study, except for the mixed-breed (dog 3) and the Gordon Setter (dog 13), consumed a protein-based diet containing chicken in kibble form.…”

Section: Discussionmentioning

confidence: 99%

“…Another carcinogenic HAA, 2-amino-3,8-dimethylimidazo[4,5- f ]quinoxaline (MeIQx), was also frequently identified in pet foods, but the concentrations were lower and ranged from 0.2 to 3.3 ng/g . Some processed meat flavors and meat extracts contain mutagenic HAAs at elevated levels. − These flavoring agents can be used in pet foods and treats and add to the daily exposure to PhIP and possibly other HAAs. All of the dogs in our study, except for the mixed-breed (dog 3) and the Gordon setter (dog 13), consumed a protein-based diet containing chicken in kibble form.…”

Section: Discussionmentioning

confidence: 99%

Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Canine Fur

Neuman

Modiano

et al. 2012

J. Agric. Food Chem.

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2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) is a heterocyclic aromatic amine (HAA) that is formed during the cooking of meat, poultry, and fish. PhIP is a rodent carcinogen and thought to contribute to several diet-related cancers in humans. PhIP is present in the hair of human omnivores but not in the hair of vegetarians. We have now identified PhIP in the fur of fourteen out of sixteen healthy dogs consuming different brands of commercial pet food. The levels of PhIP in canine fur varied by over 85-fold and were comparable to the levels of PhIP present in human hair. However, high density fur containing PhIP covers a very high proportion of the body surface area of dogs, whereas high density terminal hair primarily covers the scalp and pubis body surface area of humans. These findings signify that the exposure and bioavailability of PhIP are high in canines. A potential role for PhIP in the etiology of canine cancer should be considered.

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Heterocyclic Aromatic Amines

Turesky

2008

Process‐Induced Food Toxicants

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Comparison of the mutagenic activity of various brands of food grade beef extracts

Cited by 13 publications

References 9 publications

Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment

Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment

Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Canine Fur

Heterocyclic Aromatic Amines

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