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

Abstract

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.

Spermidine and Tyramine Profiling in Fish: Insights into Biogenic Amines Dynamics

“…This phenomenon may result in symptoms such as gastrointestinal discomfort, edema, and cutaneous reddening [11]. Furthermore, the reactivity of spermidine with nitrites during cooking can produce carcinogenic nitrosamines, emphasizing the necessity of monitoring BA levels, especially in grilled fish, where the creation of hazardous compounds is amplified [12,13] . Tyramine, on the other hand, causes the adrenal medulla and central nervous system to release catecholamines, which in turn causes respiratory problems, migraines, vomiting, nausea, elevated heart rate and blood pressure, hypertensive crisis, and neurological conditions like schizophrenia, Parkinson's disease, and Reye's syndrome [14].…”