New insight into the effect of hydroxyl substituted flavonoids on the cytotoxicity of 2‐amino‐3‐methylimidazo[4,5‐f]quinoline

Deng, Hongting; He, Yuanju; Cao, Hui; Chen, Lei; Teng, Hui

doi:10.1002/fft2.194

Cited by 7 publications

(1 citation statement)

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“…Fuel type significantly impacts cooking process and PAH levels as charcoal grilling produce more PAHs than gas grilling [73]. Deng et al in the Journal of Agricultural and Food Chemistry found significantly higher levels of polyunsaturated fatty acids (PAHs) in beef patties cooked on charcoal grills compared to gas grills [74]. The type of meat or fish cooked also affects the production of PAHs.…”

Section: Sources Of Pahs In Meat and Fishmentioning

confidence: 99%

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

Tanveer,

Kanwal,

Rafeeq

et al. 2023

Preprint

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Being a great source of protein, B-vitamins and minerals, meat and fish are staple foods in many cultures. However, cooking at high temperatures can produce chemicals associated with an increased risk of developing cancer. This review investigates the possible carcinogenic activity of chemicals formed during the cooking of meat and fish including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs). High-temperature cooking methods for meat, including grilling or frying, result in the formation of HCAs. Meat that has been smoked, grilled, or cooked over an open flame produces PAHs whereas, dry heat methods including roasting, grilling, and frying results in formation of AGEs. In vitro studies have shown that these compounds can damage DNA, cause mutations, and promote the growth of cancer cells. Research shows that thoroughly cooked meat increases the risk of cancer, particularly colorectal, pancreatic, and prostate cancer. Alternative cooking techniques, marinades, and incorporating fruits and vegetables can help to mitigate this risk. For determining the efficacy of these measures, additional studies are required. For the purpose of lowering the potential carcinogenic activity of chemicals formed during the cooking of meat and fish, mitigation techniques must be understood and put into practice. Cancer can be avoided by informing people about the dangers of eating meat and fish that have been cooked at high temperatures and by encouraging better diets and cooking styles. In order to lessen the possible health concerns related to the eating of meat and fish, further studies are required.

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Section: Sources Of Pahs In Meat and Fishmentioning

confidence: 99%