Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings

Abstract

Mixtures of amino acids, creatine, and glucose simulating the composition of six different kinds of meats (beef, chicken breast, chicken thigh, turkey breast, pork, and fish) were dry-heated to simulate the formation of heterocyclic amines in meats. The presence of 16 heterocyclic amines was investigated in the model systems and in the six meats and their corresponding meat drippings to determine the importance of meat composition to heterocyclic amine formation. Nine mutagenic amines (IQ, MeIQ, 8-MeIQx, 4,8-DiMeIQx, PhIP, IQx, IFP, DMIP, and TMIP) were found to be present at concentrations >0.1 ng/g in some of the model systems and in some of the meats or pan residues. Heterocyclic amine concentrations clearly are affected by precursor composition in this model system, and the same nine heterocyclic amines formed in the meat and in the model system show that this is a well-controlled surrogate for the reaction conditions that occur in meats during cooking.

Food Borne Carcinogens: A Dead End?

“…This water transport brings precursors of HCAs to the surface of the meat and to the drippings. In consequence, heat from the hot source favours the reaction between precursors of HCAs, and therefore HCAs can be found in drippings, even at higher amounts than in the food itself Pais et al, 1999). Mechanisms controlling heat and mass transfer during thermal processing of beefburgers were studied by Bea.…”

Metabolism of a Heterocyclic Amine Colon Carcinogen in Young and Old Rats

“…In the human diet, consumption of 400 g of cooked lean meat could result in exposure to several micrograms of mutagenic heterocyclic amines (Pais et al, 1999), which have been detected in urine (Lynch et al, 1992), indicating their absorption from cooked foods. The strong association of high-temperature cooked meat intake and colorectal cancer risk (Giovannucci et al, 1994), the presence of heterocyclic amines in cooked meat (Pais et al, 1999), and the initiation of colon cancer by heterocyclic amines (Kristiansen et al, 1997) suggest that heterocyclic amines present in high-temperature cooked meat may be responsible for the increased risk of colon cancer associated with this dietary component.…”

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

“…IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC [9][10][11]. Their formation is highly dependent on various factors such as cooking temperature, cooking method, cooking time, type of meat, fat, and moisture content [11,12], pH, sugar, free amino acid and creatinine content of meat [13]. In addition heat and mass transfer, lipid oxidation and antioxidants have effect on concentration of HCAs [13][14][15].…”

“…Their formation is highly dependent on various factors such as cooking temperature, cooking method, cooking time, type of meat, fat, and moisture content [11,12], pH, sugar, free amino acid and creatinine content of meat [13]. In addition heat and mass transfer, lipid oxidation and antioxidants have effect on concentration of HCAs [13][14][15].…”