Heterocyclic Aromatic Amines in Meat

Abstract

Heterocyclic aromatic amines (HCAs) are formed during cooking proteinaceous foods such as meat at temperatures above 150C. Epidemiologic studies have shown that all HCAs are mutagenic, and many are carcinogenic. To date, more than 25 HCAs have been identified at ng/g levels in cooked foods. It is therefore recommended minimizing HCAs occurrence in foods consumed by humans. Thus, more information about them is needed. The purpose of this review is to explain chemistry, formation, precursors, mutagenicity and carcinogenicity, and also levels of HCAs in cooked meats. PRACTICAL APPLICATIONS Heterocyclic aromatic amines (HCAs) are formed during cooking of protein‐rich foods. They are therefore widely consumed by humans. On the basis of results from long‐term animal studies, several HCAs are considered mutagenic and carcinogenic. The competent authorities in most Western countries recommend minimizing HCA occurrence. Thus, it is important to learn more about the formation and inhibition of these compounds in cooked foods. Detailed information about HCAs in cooked meats is briefly presented in this review.

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

“…PhIP content in grilled beef can reach levels as high as 38.00 ng g À1 , and similar amounts are found during frying processes (Knize et al, 1995a,b;Oz and Kaya, 2011). The obtained results are consistent with data found in literature concerning PhIP concentration in grilled beef (Oz and Kaya, 2011).…”

“…The analysis of the obtained results shows that the amount of identified AIAs was high for grilled beef. According to data found in literature, 4,8-DiMeIQx content in grilled beef does not exceed 1.20 ng g À1 (Rivera et al, 1996;Alaejos and Afonso, 2011;Oz and Kaya, 2011), MeIQx does not exceed 6.00 ng g À1 (Fay et al, 1997;Alaejos and Afonso, 2011;Oz and Kaya, 2011), MeIQ does not exceed 2.70 ng g À1 (Friedman et al, 2009), and IQ does not exceed 0.50 ng g À1 (Yamaizumi et al, 1986;Alaejos and Afonso, 2011;Oz and Kaya, 2011).…”

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

“…Epidemiological studies have shown that most HCAs are highly mutagenic (Felton et al, 1984) and almost all of them are also carcinogenic (Skog, Johansson, & J€ agerstad, 1998). In comparison to other known food mutagens, HCAs are over 100 fold more mutagenic than aflatoxin B 1 and over 2000 fold more mutagenic than benzo[a]pyrene (Oz & Kaya, 2011a). The International Agency for Research on Cancer (IARC) regards some of the HCAs as possible human carcinogens (MeIQ, MeIQx, PhIP, AaC, MeAaC, Trp-P-1, Trp-P-2 and Glu-P-1 as class 2B carcinogens) and one of them as a probable human carcinogen (IQ, class 2A) (Oz & Kaya, 2011a).…”

“…On the other hand, cooking causes the formation of some chemical compounds that negatively affect health (Oz & Kaya, 2011a). One of these chemical compounds is heterocyclic aromatic amines (HCAs).…”

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

“…Cooking method is another factor for the HCAs formation [56]. Investigations of various cooking methods have shown pan-frying and grilling/ barbecuing to generally yield higher levels of HAAs than oven roasting, deep-fat frying, boiling or microwaving [57,58].…”