Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet: Influence of the genetic susceptibility to develop human cancer. A review

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

“…The pathways involved in the formation of heterocyclic amines in meats cooked at high temperatures and their later metabolism has been the objective of numerous studies (Patterson, González, & Idle, 2010;Sanz-Alaejos & Alfonso, 2011;Sanz-Alaejos, Pino, & Alfonso, 2008). In particular, PhIP formation is considered a several step process in which sugars produce the conversion of phenylalanine into phenylacetaldehyde, and the later reaction between phenylacetaldehyde and creat(in)ine is the responsible for the formation of PhIP (Murkovic, 2004).…”

New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

“…Another POPs of great concern are Heterocyclic Aromatic Amines (HAAs) that are usually produced at parts-per-billion levels during culinary preparation of fried or grilled meat and fish, as products of protein pyrolysis or Maillard reactions (Costa et al, 2009;Rohrmann, Jung, Linseisen, & Pfau, 2008). Around 20 HAAs possessing carcinogenic/mutagenic properties have been isolated and identified in cooked foods (Alaejos, Pino, & Afonso, 2008;Sugimura, 1997). The HAAs can be mainly divided in two categories: thermic amines that are produced at moderate temperatures (between 150 and 250°C) as a result of Maillard reactions and contribute to the mutagenic potential of food (e.g.…”

Dietary Maillard Reaction Products: Implications for Human Health and Disease

“…The relationship between heterocyclic aromatic amines (HAA) and human health has been reviewed (e.g., Cheng et al 2006;Alaejos et al 2008). HAA are formed at ppb levels in heated muscle tissue, e.g.…”

“…The most common HAA in cooked meats are 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and it is estimated that between 43 and 110 ng PhIP and 14-47 ng MeIQx are ingested per day for those on a typical Western style diet. Intake of HAA is associated with frequency of consumption of red meat and very well cooked meat, but consumer genotype related to HAA metabolism may also be a factor in cancer risk (Alaejos et al 2008).…”