Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet

Bjeldanes, L.F.; Morris, Marvin M.; Felton, James S.; Healy, Susan K.; Stuermer, Daniel H.; Berry, Philip; Timourian, H.; Hatch, Frederick T.

doi:10.1016/s0278-6915(82)80099-9

Cited by 76 publications

(24 citation statements)

References 14 publications

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“…The relevance of cooking method to HCA formation lies in the maximum internal temperature attained as this parameter is thought to combine the processes of heat transfer, water loss and cooking-surface reactions, which in turn affect HCA formation (Skog et al, 1995). Significant amounts of HCAs begin to form in meats and model systems at temperatures of 150 o C (302 o F) or higher (Bjeldanes et al, 1982;Knize et al, 1985). Pan-frying, barbecuing and grilling/ broiling are high-temperature cooking methods which heat food by radiative and conductive processes, and have the greatest potential to generate significant amounts of these compounds.…”

Section: Discussionmentioning

confidence: 99%

Potential sources of carcinogenic heterocyclic amines in the Chinese diet: results from a 24-h dietary recall study in Singapore

et al. 2004

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Objective: Heterocyclic amines (HCAs) from high-temperature cooking of meat have been linked to increased cancer incidence in Western populations, but data on the sources of HCAs in Asian diets are scarce. Our aim was to identify potential sources of HCAs in the Chinese diet, and to provide the basis for efforts to quantify dietary exposure to these compounds. Design and setting: We conducted 24-h dietary recall interviews among 986 Chinese men and women in Singapore, who were a randomly selected subpopulation of participants from the Singapore Chinese Health Study, a population-based cohort. Details of all foods and beverages consumed by each subject in the past 24 h were recorded, and information on meat type, cooking method and portion size were abstracted from all meat-containing dishes, and gram weight equivalents computed. Results: The mean meat intake per person was 103.0 g/day (standard deviation 74.2), of which 97.2% was fresh meat. Fish (38.0%), pork (30.6%), and poultry (21.0%) accounted for 89.6% of meat consumed. Patterns of meat consumption and cooking methods differed markedly from Western populations. Documented high-temperature cooking methods, combined with stir-frying, accounted for 44.3% of fish, 35.1% of pork and 25.6% of poultry consumed. Specifically, potentially significant sources of HCAs were pan-fried fish and barbecued pork. Conclusions: Our results identify the potential sources of HCA in the Chinese diet, highlight aspects which are relevant to HCA formation and intake, and call for novel approaches to estimating individual exposure to dietary HCAs in this and similar populations.

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Section: Discussionmentioning

confidence: 99%

Potential sources of carcinogenic heterocyclic amines in the Chinese diet: results from a 24-h dietary recall study in Singapore

et al. 2004

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“…Increase in cooking time and temperature lead to increase the amounts of HCAs and PhIP level is higher at higher cooking temperatures and in longer cooking time [12,50,53,54]. Bjeldanes and others [30,55] reported that mutagenic activity in grilled meat increased rapidly during the initial 10 min and then decreased. They declared that the decreasing might be due to the formation of an obvious, distinct crust on the meats, which appears to inhibit further heat transfer to the interior of the meat.…”

Section: +mentioning

confidence: 99%

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

Kızıl¹,

Öz²,

Besler³

2011

J Food Process Technol

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Mutagenic and/or carcinogenic heterocyclic aromatic amines (HCAs) have been found in meat and fish cooked at temperatures over 150ºC. To date, more than 25 HCAs have been isolated and identified in cooked meat and meat products as potent mutagens in the Ames/Salmonella test. HCAs are potent mutagens at ng/g levels in cooked foods and play an important role in the etiology of human cancer. Major precursors of HCAs are creatine and/or creatinine, amino acids and reducing sugars. 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. Concentrations and variety of HCAs can be dependent on many factors such as precursor level, meat type, cooking method, cooking duration, pH and water activity, heat and mass transfer, lipid level, lipid oxidation and antioxidants. Due to better understanding, formation of HCAs has been studied both in model systems and cooked foods and this review gives an overview of the studies on the formation of carcinogenic and/or mutagenic HCAs.

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“…It was also found that other cooked beef products such as hamburger had mutagenic constituents (2). Since these early findings our laboratory has examined various cooked protein food sources for mutagenicity and we have found mutagenic activity in extracts of muscle of beef, lamb, chicken, pork, and fish (4). Meat derived from organs such as liver and kidney showed very low mutagenicity, as did nonmeat protein-derived cooked foods such as beans, cheese, and tofu (5).…”

Section: Introductionmentioning

confidence: 95%

Identification of the mutagens in cooked beef.

Felton¹,

Knize²,

Shen³

et al. 1986

Environ Health Perspect

229

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The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200, 250, or 3000C), XAD-2 column adsorption and elution with acetone, and acidic and basic liquid/liquid extractions, the samples are separated into six distinct peaks with preparative reverse-phase HPLC. A total of nine distinct mutagens can be separated after two additional HPLC steps. These compounds fall into a class of compounds called aminoimidazoa- the PhIP, which contributes the highest mass content to the cooked meat, but has the lowest mutagenic potency, might ultimately make a significant contribution to the carcinogenicity.

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Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet

Cited by 76 publications

References 14 publications

Potential sources of carcinogenic heterocyclic amines in the Chinese diet: results from a 24-h dietary recall study in Singapore

Potential sources of carcinogenic heterocyclic amines in the Chinese diet: results from a 24-h dietary recall study in Singapore

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

Identification of the mutagens in cooked beef.

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