Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Abstract

Abstract--Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05).This study provides new information on HAA content in the Singapore Chinese diet.

Food Borne Carcinogens: A Dead End?

“…The higher abundance of PhIP and DMIP in chicken can be due to the higher amount of some free amino acids such as phenylalanine mainly but also tyrosine, leucine, isoleucine or threonine, whereas the lower content identified in other meats can be due to the lower content of sugars or creatine/creatinine (Bjeldanes et al, 1982;Jägerstad et al, 1983aJägerstad et al, , 1983bKhan et al, 2009). Cooking methods also play an important role in the formation of PhIP because low amounts of this usually abundant amine have also been quantified in fried chicken breast cooked in the Chinese style (Wong et al, 2005;Salmon et al, 2006). Interestingly, low content of PhIP, below 2 ng/g, was found in turkey cooked by a prolonged frying process (15 min/side at 190-200ºC) (Warzecha et al, 2004).…”

“…8 (Ahn et al 2005;Bermudo et al, 2005 ;Borgen et al, 2004;Busquets et al, 2004Busquets et al, , 2006Busquets et al, , 2008Casal et al, 2004;Cheng et al, 2007;Gerbl et al, 2004;Khan et al, 2008;Lan et al, 2004;Melo et al, 2008;Ni et al, 2008;Oz et al, 2007;Persson et al, 2004;Ristic et al 2004;Salmon et al, 2006;Toribio et al, 2007;Tsen et al, 2006;Warzecha et al, 2004;Wong et al, 2005). The average concentrations of several HCAs in meats cooked using different methods shows that chicken presents the highest concentration of HCAs, and in particular of the amines called DMIP and PhIP, which are structurally related, and the comutagens and neurotoxic amines harman and norharman, which were also found at relative high concentrations in venison.…”

“…Compared with previous data (Layton et al, 1995;Skog et al, 1998;Felton et al, 2000), the amounts of HCAs determined in fish for the studied period are low. The cause of this low occurrence may be the oriental recipies used, which use ingredients with antioxidant properties and cooking methods with low heat transfer (Wong et al, 2005;Salmon et al, 2006). The data in the papers included in Fig.…”

Influence of Microwave Pretreatment on the Formation of Heterocyclic Amines in Fried Beef Patties

“…The results revealed the presence of 3-amino- (Hatch et al, 1982;Sugimura et al, 1982). HCAs는 단백질을 함유하는 육류, 어류, 가금류 등에서 널리 검출되는 물질로 보고되었으며 (Skog et al, 1998;Zimmerli et al, 2001;Busquets et al, 2008;Salmon et al, 2006 …”

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

“…[180,[198][199][200][201] The presence of an antioxidant rich fatty mean (such as the rich in antioxidant polyphenols virgin olive oil), antioxidant rich products (fruits, vegetables, herbs and spices), and compounds such as salts, soy, carbohydrates (starch, fructose, lactose, glucose, powdered milk) can retard the formation of HAAs upon cooking. [11,101,202] As PAHs are lipophylic compounds they can easily accumulate to high fat containing foods such as smoked cheese.…”