Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

Abstract

Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta‐analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta‐analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.

Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

“…Instead, boiled and steam methods decreased it [341]. The use of pepper onion, garlic, chili pepper, fennel and cumin, before grilling, frying, or roasting the meat prevents the formation of heterocyclic aromatic amines (Has) and polycyclic aromatic hydrocarbons (PAHs), compounds known to be associated with cancer development [342,343]. HAs are made during the cooking of protein-rich foods by the interaction between creatine/creatinine and free amino acids or with hexoses from the Maillard reaction [344].…”

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

“…Of particular note is the use of antioxidant-rich supplements as ingredients added to heat-treated meats. These are compounds present in natural products, such as spices or vegetables [ 35 , 36 , 37 , 38 ], and also in different marinades prepared with beer, wine or tea [ 32 , 39 , 40 , 41 , 42 ]. The results of some studies indicate a positive relationship between the reduction in PAH concentration and the antioxidant potential of the additives used [ 37 , 38 , 39 , 40 ].…”

Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis

“…Meta‐analysis is generally used to observe the effects of treatments and interventions in randomized clinical trials, and identify and summarize the results to answer a specific research question using response ratios (Hedges et al, 1999; Higgins & Green, 2011; Thacker, 1988). In the food science area, meta‐analysis has been used to observe the effects of cooking techniques on vegetable pigments (Murador et al, 2014), of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats (Neves et al, 2020), as well as the effects of food processing on pesticide residues, and of pasteurization on vitamin levels in milk (Black et al, 2012; Bucher et al, 2012; Keikotlhaile et al, 2010; MacDonald et al, 2011).…”