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Evidence of formation of mutagens from creatinine and Maillard reaction products was obtained from meat experiments and model reaction systems. Lean beef containing varying amounts of glucose after frying showed mutagenic activity with Ames test, which increased with the glucose content. Varying amounts of creatinine were formed from creatine during frying and the mutagenic activity was found to be related to the creatinine levels. In model experiments solutions of creatinine, glucose and glycine or alanine in diethylene glycol: H 2 O were refluxed for 4 h. The resulting mutagenic activity was around 12 -20 x 10 3 revertants (TA98 + S9) per ml solution depending on which amino acid was used.

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