Heterocyclic aromatic amine content of selected beef flavors

Jackson, Lauren S.; Hargraves, Walter A.; Stroup, W.H.; Diachenko, Gregory W.

doi:10.1016/0165-1218(94)90063-9

Cited by 37 publications

(13 citation statements)

References 31 publications

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“…Trials with a model system showed that creatinine forms a part of the PhIP molecule (Zöchling and Murkovic ). It was shown in a further trial that beef with a high creatine level (1.5 mg/g) demonstrated a higher mutagenic activity than beef with a low creatine level (Jackson and others ).…”

Section: Precursors Of Heterocyclic Aromatic Aminesmentioning

confidence: 99%

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Gibis

2016

Comp Rev Food Sci Food Safe

307

235

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Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300°C) and pyrolytic HAAs (>300°C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.

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Section: Precursors Of Heterocyclic Aromatic Aminesmentioning

confidence: 99%

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Gibis

2016

Comp Rev Food Sci Food Safe

307

235

View full text Add to dashboard Cite

show abstract

“…[28][29][30] Although most process flavors have undetectable levels of heterocyclic amines, some samples contain as much as 20 nanograms heterocyclic amines per gram of solid or liquid flavor. [31][32][33] However, since process flavors are consumed as only a tiny percentage of the human diet, the bulk of heterocyclic amine exposure is from well-cooked meats.…”

Section: Pan Residues and Food Flavorsmentioning

confidence: 99%

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

Knize

Felton

2005

Nut. Rev.

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A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat is cooked to medium and well-done states. The precursors of these compounds are natural meat components: creatinine, amino acids, and sugars. Defined model systems of dry-heated precursors mimic the amounts and proportions of heterocyclic amines found in meat. Results from model systems and cooking experiments suggest ways to reduce their formation and, thus, reduce human intake. Human cancer epidemiology studies related to the consumption of well-done meat products are listed and compared in this review.

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“…[29][30][31] Although most have undetectable levels of heterocyclic amines, some samples contain as much as 20 ng of heterocyclic amines per gram of solid or liquid flavor. [32][33][34] However, since process flavors are consumed as only a tiny percentage of the human diet, the bulk of heterocyclic amine exposure is from well-cooked meats.…”

Section: Pan Residues and Food Flavorsmentioning

confidence: 99%

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

2005

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Heterocyclic aromatic amine content of selected beef flavors

Cited by 37 publications

References 31 publications

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

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