Assessment of dietary exposure to heterocyclic amines based on the Korean total diet study

Lee, Youngsun; Lee, Ki Soo; Kim, Cho-il; Lee, Jee‐Yeon; Kwon, Sung‐Ok; Park, Hyun‐Mee

doi:10.1080/19440049.2021.2012601

Cited by 4 publications

(4 citation statements)

References 32 publications

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“…Heterocyclic aromatic amines (HAAs) were found to be the highest in RTE savouries (108 ppb), followed by fats and oils (82 ppb) in the current study. Among the HAAs tested, harman and norharman were most commonly detected, and this finding was also observed in Korea's TDS [69]. Acrylamide levels in this study were highest in legumes (218.4 ppb), root and tubers (164.2 ppb), followed by RTE savouries (147.6 ppb).…”

Section: Discussionsupporting

confidence: 72%

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Lim,

Er,

Bhaskaran

et al. 2024

Foods

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A total diet study is often used to evaluate a population’s baseline dietary exposure to chemical hazards from across the diet. In 2021–2023, Singapore carried out a TDS, and this article presents an overview of the study design and methodological selections in Singapore’s TDS, as well as its relevance to ensuring food safety. A food consumption survey was conducted on Singapore citizens and permanent residents, where food consumption patterns of the Singapore population were identified. The selection of chemical hazards and foods for inclusion in Singapore’s TDS, as well as principal considerations on sampling, food preparation, and analytical testing are discussed. Commonly consumed foods by the Singapore population in food categories such as grain and grain-based products, meat and meat products, fish and seafood, vegetables, fruits, milk and dairy products were included in this study, and mean concentrations of chemicals tested in each food category were reported, with food categories possessing higher levels identified. Future work will include dietary exposure assessments for the population and analysis of the contributions by food and cooking method.

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Section: Discussionsupporting

confidence: 72%

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Lim,

Er,

Bhaskaran

et al. 2024

Foods

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“…Coffee and tea are among the most widely consumed beverages in the world. However, many studies have reported that coffee and tea significantly contribute to exposure to heat-treatment contaminants [ 28 , 31 , 85 , 88 , 116 ]. In this study, it was found that patients consumed black tea more frequently and in higher quantities than coffee products.…”

Section: Resultsmentioning

confidence: 99%

“…Many cooking methods are used to prepare meat and its products for consumption. Each cooking method directly affects the levels of HCAs, PAHs, acrylamide, and N-nitrosamines in meat and meat products [ 87 , 88 ]. The relationship between cooking methods applied to meat products and cancer has been evaluated in several studies [ 89 , 90 ].…”

Section: Methodsmentioning

confidence: 99%

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Pekmezci

Başaran

2023

Foods

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In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients’ demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.

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“…However, the MOE values of HCAs (i.e. MeIQx and PhIP) that were less than 10,000 are in contrast with those from Lee et al ( 40 ), who reported that the MOE of PhIP based on a Korean total diet study was 2,349,000. Manan et al ( 41 ) stated that the difference in exposure may be caused by variations in meal patterns, economic growth, culture, lifestyle and eating habits.…”

Section: Discussionmentioning

confidence: 56%

Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach

Ab-Latif,

Abdullah,

Omar

et al. 2024

MJMS

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Background: The objective of this study is to assess the risk of exposure of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in meat and fish-based products marketed in Malaysia using the margin of exposure (MOE) approach. Methods: Benchmark Dose (BMD) software was used to model the BMD at a lower end of a one-sided 95% confidence interval with a 10% incremental risk (BMDL10) of PAHs and HCAs from different target organ toxicities. The MOEs of PAHs and HCAs in meat and fish-based products were determined by utilising the calculated BMDL10 values and estimated daily intake of meat and fish-based products from published data. Results: The calculated BMDL10 values of PAHs (i.e. benzo[a]pyrene [BaP] and fluoranthene [FA]) and HCAs (i.e. 2-amino-3,8,dimethylimidazo[4,5-f]quinoxaline [MeIQx] and 2-amino-1-methyl-6-phenylimidazo[4,5,6]pyridine [PhIP]) ranged from 19 mg/kg bw/day to 71,801 mg/kg bw/day. The MOE of BaP ranged from 41,895 to 71,801 and that of FA ranged from 19 to 1412. As for MeIQx and PhIP, their MOEs ranged from 6,322 to 7,652 and from 2,362 to 14,390, respectively. Conclusion: The MOEs of FA, MeIQx and PhIP were lower than 10,000, indicating a high concern for human health and therefore demanding effective risk management actions.

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Assessment of dietary exposure to heterocyclic amines based on the Korean total diet study

Cited by 4 publications

References 32 publications

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach

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