A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

Abstract

Mutagenic and/or carcinogenic heterocyclic aromatic amines (HCAs) have been found in meat and fish cooked at temperatures over 150ºC. To date, more than 25 HCAs have been isolated and identified in cooked meat and meat products as potent mutagens in the Ames/Salmonella test. HCAs are potent mutagens at ng/g levels in cooked foods and play an important role in the etiology of human cancer. Major precursors of HCAs are creatine and/or creatinine, amino acids and reducing sugars. IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC. Concentrations and variety of HCAs can be dependent on many factors such as precursor level, meat type, cooking method, cooking duration, pH and water activity, heat and mass transfer, lipid level, lipid oxidation and antioxidants. Due to better understanding, formation of HCAs has been studied both in model systems and cooked foods and this review gives an overview of the studies on the formation of carcinogenic and/or mutagenic HCAs.

Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)

“…Browning of cooked muscle food indicates the presence of complexes formed from maillard reaction. According to Kizil, Oz, and Besler (2011), AIAs or IQ type of HCAs are generally produced from heat induced maillard reaction which involves free amino acids, creatine or creatinine and reducing sugar. Thus, Maillard reaction may results in the formation of HCAs.…”

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

“…Formation pathways of different kinds of HAA s (Kizil et al ., ; Gibis, ; Reartes et al ., ) produced in charcoal grilled or roasted meat. (a) IQ x or IQ compounds.…”

Thermal generation or aroma

“…They are formed in mixtures of reducing sugars, creatinine and amino acids and are therefore produced in the Maillard reaction when creatine or creatinine are also present. Their identity has long been established and recent reviews in this area are available (Kizil et al, 2011;Seidel and Pfau, 2012;Alaejos and Afonso, 2011). One major concern is their formation in cooked meat, and marinating has been shown to be effective in reducing their formation.…”