Quantification of heterocyclic amines from thermally processed meats selected from a small‐scale population‐based study

Abstract

Heterocyclic amines (HAs) are potent mutagens that form at high temperatures in cooked, protein-rich food. Due to their frequent intake, these compounds are considered a risk factor for human cancer. Cooking conditions and eating habits strongly influence the level of HA exposure. Thus, it is difficult to assess the intake of HAs in a large population. Food-frequency questionnaires (FFQs), designed to provide data on parameters that affect HA formation, were used to survey a small population (459 persons) from Barcelona (NE Spain). Subsequently, the most-consumed food items named were cooked according to the preferences of the population surveyed and analyzed for HAs using SPE and LC-MS/MS. In the population studied, the estimated intake via consumption of 13 meat dishes was 285.6 ng of mutagenic HAs per capita and day. PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) was the HA to which the population was most exposed, mainly from fried chicken and griddled beef. When the co-mutagens norharman and harman are included, the mean daily intake of HAs rises to 475.6 ng per capita and day. A novel putative DMIP regioisomer was detected in the cooked meats, which was analyzed in the present study by multistage MS

Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines

“…For instance, peak 1 (Fig. 3) could be a novel HA, a DMIP regioisomer, on the basis of their multistage mass spectrometry spectra according to recently published data in our group [35]. A compound (peak 2) with the same MRM transition and similar retention time to MeIQx could be 2-amino-1,7-dimethylimidazo [4,5-g]quinoxaline, an isomer recently identified Turesky et al [36].…”

Food Borne Carcinogens: A Dead End?

“…8 (Ahn et al 2005;Bermudo et al, 2005 ;Borgen et al, 2004;Busquets et al, 2004Busquets et al, , 2006Busquets et al, , 2008Casal et al, 2004;Cheng et al, 2007;Gerbl et al, 2004;Khan et al, 2008;Lan et al, 2004;Melo et al, 2008;Ni et al, 2008;Oz et al, 2007;Persson et al, 2004;Ristic et al 2004;Salmon et al, 2006;Toribio et al, 2007;Tsen et al, 2006;Warzecha et al, 2004;Wong et al, 2005). The average concentrations of several HCAs in meats cooked using different methods shows that chicken presents the highest concentration of HCAs, and in particular of the amines called DMIP and PhIP, which are structurally related, and the comutagens and neurotoxic amines harman and norharman, which were also found at relative high concentrations in venison.…”

Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS

“…The classes and quantities of HCAs formed can be attributed to parameters for instance temperature, time and cooking methods as well as on the composition of the uncooked proteinaceous foods (Khan el al. 2009a;Busquets et al 2004;Busquets et al 2008;Khan et al 2008;Khan et al 2009b). HCAs belong to two foremost classes of substances: aminoimidazoazaarenes and aminocarbolines, the aminoimidazoazaarenes being produced from precursors such as free amino acids, glucose and creatine/creatinine at normal cooking temperatures (Arvidsson et al 1999;Arvidsson et al 1997).…”