Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment

Abstract

A total of 86 meat samples, prepared in restaurants or homes, ready to eat (including poultry and fish) and 16 commercial samples such as bouillon (cubes) were analysed for heterocyclic aromatic amines (HAA). The analytical method consisted of an acidic extraction, clean-up on a cation exchange cartridge followed by an analogous HPLC step to recover the following HAA: IQ, MeIQ, MeIQx, 4,8-DiMeIQx, PhIP and 7,8-DiMeIQx. The HAA containing HPLC-fractions were collected, the HAA identified and quantified using two RP-HPLC-systems of different retention properties (UV-detection). The limit of quantitation was in the range of 0.2-0.4 ng/g and the relative repeatability 6-15%. The recovery of PhIP was lower than for the other HAA analysed (less than 80%) and a correction factor was applied. No significant differences of the HAA-concentration were found in samples from homes and restaurants, half of the total samples contained HAA at the following frequencies: PhIP and MeIQx 33% (each), 4,8-DiMeIQx 11% and MeIQ 4%; 7,8-DiMeIQx and IQ were not detected. The frequencies in commercial products were for MeIQx 31%, 7,8-DiMeIQx 19%, IQ 13% and PhIP 6%; MeIQ and 4,8-DiMeIQx were not found. Based on these data, the average exposure of Swiss adults to HAA was estimated to be 5 ng/kg body mass per day, commercial products contributing less than 10%. The theoretical excess cancer risk due to this intake was estimated on the base of the carcinogenic potency of the HAA in long-term animal experiments by linear extrapolation. The resulting risk in the order of 10(-4) at the maximum is discussed in terms of Swiss epidemiological data.

Analysis of heterocyclic aromatic amines in foods by gas chromatography–mass spectrometry as their tert.-butyldimethylsilyl derivatives

“…3. Norharman, IQ, Trp-P-1, MeIQ, 4,8-MeIQx and PhIP were positively identified, and its contents (Table 5) were in accordance with those described in the literature [18,20,[33][34][35][36][37].…”

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

“…It was also not detected in chop and steak samples by Knize et al (1995Knize et al ( , 1998, and in cooked roast and steak with different cooking methods (pan-fried, oven-broiled, and grilled-barbecued) and to a doneness of rare, medium, well done, and very well done by Sinha et al(1998). Rivera, Curto, Pais, Galceran, and Puignou (1996) found 7 ng/g IQ and 8 ng/g MeIQ in grilled beef, while Zimmerli, Rhyn, Zoller, and Schlatter (2001) showed that there was no amount of IQ in grilled pork chop while the content of MeIQ was 1.4 ng/g. In our study, 0.18 ng/g MeIQ was detected in meatball with black pepper fried only at 200 C. However, the reduction of black pepper on the formation of MeIQ in meatball was up to 100%.…”

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

“…The introduction of DNA array technology in colorectal cancer epidemiology could favor the identification of aspects concerning cancer risk, such as the combinations of HAAs exposure and genetic polymorphisms (Zimmerli, Rhyn, Zoller, & Schlatter, 2001). Another strategy is based in the utilization of the mutagen-sensitivity assay, which reflects both early biological effects of exposure to genotoxic carcinogens and individual cancer susceptibility (Bonassi et al, 2000;El-Zein et al, 2006).…”