Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants

“…This is in contrast to a previous study in Denmark, in which more than half of the estimated core temperatures in consumer-cooked pork chops were 75˚C or more [14]. This difference might be due to the fact that the relationship between well-done meat and cancer has received media coverage in Denmark since the first study.…”

“…The HCAs were extracted from the meat crust using hollow-fibre (HF) extraction followed by an LC-MS/MS analysis [14]. In brief, prepared HF membranes were filled with 0.1 M sulfuric acid as an acidic acceptor solution and then immersed into 1-octanol to fill the fibre pores with the organic solvent.…”

“…Barbecuing is one of the cooking methods that results in the highest content of HCAs [26], and previous research has shown that approximately half of the consumers in a home use study used marinades before barbecuing pork chops [14]. This provides an opportunity to develop tailor-made marinades that inhibit the formation of HCAs based on the knowledge about the antioxidant activities of different herbs and berries.…”

“…Several studies have shown that natural antioxidants in the form of spices, berries, wine or beer can reduce the formation of HCAs in beef [7] [8] [9], pork [10] [11] and chicken [12] [13]. As previous research has demonstrated, pork chops, in particular, are often marinated before barbecuing [14], and there exists the potential to produce marinades using antioxidant herbs and berries, thus reducing the risk of formation of HCAs during barbecuing.…”

Acid-labile protein-adducted heterocyclic aromatic amines in human blood are not viable biomarkers of dietary exposure: A systematic study

“…Heterocyclic aromatic amines (HCA) are formed during combustion of tobacco and cooking of proteinrich foods, particularly meat and fish, which provide creatin(in)e and other precursors such as amino acids, sugars or other aldehydes (Cheng et al, 2006;Puangsombat et al, 2012;Aaslyng et al, 2013). 2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4, are three of the most abundant HCAs in cooked meat and fish (Lynch et al, 1995;Zhang et al, 2013) although many others have been identified (Ni et al, 2008).…”