Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake

Skog, Kerstin; Johansson, Maria A.; Jägerstad, Margaretha

doi:10.1016/s0278-6915(98)00061-1

Cited by 468 publications

(397 citation statements)

References 136 publications

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“…Steaming, boiling and stewing expose food to temperatures mostly below or around 100 C. Baking, microwaving and roasting produces temperatures up to 200 C, but foods are not exposed directly to a hot surface. In contrast, grilling, barbecuing, frying and stir frying expose foods to a hot surface or to direct flame for a longer or shorter period of time (Augustsson et al, 1999a;Skog et al, 1998;World Cancer Research Fund, 1997). However, since the contact with the hot surface is only for a short time period, the production of HCA is lower during stir frying compared with the other cooking methods (World Cancer Research Fund, 1997).…”

Section: Discussionmentioning

confidence: 99%

“…Most studies dealing with cooking methods put their main focus on high-temperature cooking methods, where most carcinogenic substances are produced (Skog et al, 1995(Skog et al, ,1998Knize et al, 1996;Johansson & Jägerstad, 1994). Extracting high-temperature methods applied in the present Figure 3 Mean intake of barbecued, fried and grilled red meat by region=country in EPIC assessed by 24 h recalls in 22 727 women and 12 917 men.…”

Section: Discussionmentioning

confidence: 99%

“…It has been suggested that heterocyclic amines (HCA) may explain at least some of the observed effect. HCA are formed during high temperature cooking of meat and fish from creatinine, amino acids, and sugar (Skog et al, 1998). These compounds can react together during cooking at high temperatures in Maillard reactions (Jägerstad et al, 1983).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have focussed on meat and fish cooking methods. High-temperature cooking techniques, such as grilling, frying and barbecuing, are more likely to be associated with carcinogen production (Skog et al, 1998). Several reports, focussing on meat preparation by these high-temperature cooking methods, were able to show an increased risk of lung cancer Doneo-Pellegrini et al, 1996), breast cancer (Sinha et al, 2001;Zheng et al, 1998), prostate cancer (Norrish et al, 1999), colorectal tumors Probst-Hensch et al, 1997;Ward et al, 1997;Gerhardsson de Verdier et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

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Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

et al. 2002

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Objectives: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are welldone or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Design: Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35 -75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Results: Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of NorthItaly and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g=day in the centres in southern Spain to a high of 91 g=day in northern Spain.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

et al. 2002

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“…The Pearson correlation coefficients, adjusted for total energy, between the reference method and the MDC method, were (in women and men, respectively): 0. HCAs in Swedish cooked foods; cooking procedures and chemical analysis Data on the HCA content in ordinary cooked Swedish meat and fish dishes were compiled from earlier published data on HCA in Swedish dishes 5,30,31 because there is no common Swedish HCA database. The HCA data included pan-fried and oven-roasted red meat, chicken and fish, together with pan residues (drippings) cooked under wellcontrolled conditions.…”

Section: Dietary Datamentioning

confidence: 99%

Dietary intake of heterocyclic amines in relation to socio-economic, lifestyle and other dietary factors: estimates in a Swedish population

Ericson

Wirfält

Mattisson

et al. 2007

Public Health Nutr.

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Objectives: To estimate the dietary intakes of heterocyclic amines (HCAs), to examine the intakes in relation to socio-economics, lifestyle and other dietary factors and to compare the classification of subjects by intake of HCA versus intake of meat and fish. Design: Cross-sectional analysis within the Malmö Diet and Cancer (MDC) cohort. Data were obtained from a modified diet history, a structured questionnaire on socioeconomics and lifestyle, anthropometric measurements and chemical analysis of HCAs. HCA intake was cross-classified against meat and fish intake. The likelihood of being a high consumer of HCAs was estimated by logistic regression analysis. Dietary intakes were examined across quintiles of HCA intake using analysis of variance. Setting: Baseline examinations conducted in 1991-1994 in Malmö, Sweden. Subjects: A sub-sample of 8599 women and 6575 men of the MDC cohort. Results: The mean daily HCA intake was 583 ng for women and 821 ng for men. Subjects were ranked differently with respect to HCA intake compared with intake of fried and baked meat and fish (k ¼ 0.13). High HCA intake was significantly associated with lower age, overweight, sedentary lifestyle and smoking. Intakes of dietary fibre, fruits and fermented milk products were negatively associated with HCA intake, while intakes of selenium, vegetables, potatoes, alcohol (among men) and non-milk-based margarines (among women) were positively associated with HCA intake. Conclusions: The estimated daily HCA intake of 690 ng is similar to values obtained elsewhere. The present study suggests that lifestyle factors (e.g. smoking, physical activity, fruit and vegetable intakes, and types of milk products and margarines) may confound associations between HCA intake and disease. The poor correlation between HCA intake and intakes of fried meat and fish facilitates an isolation of the health effects of HCAs. Keywords Heterocyclic aminesSocio-economics Lifestyle Nutrients Foods Cohort study Epidemiological studies have indicated that diet is an important factor in the global variation of human cancer rates and the importance of dietary components for cancer development has been generally accepted. Doll and Peto estimated in 1981 that 10 -70% of all cancer in the USA could be related to diet 1 . The mutagenic/carcinogenic heterocyclic amines (HCAs) in cooked foods have been discussed in the aetiology of human cancer 2 . The first report on high mutagenic activity in cooked meat appeared almost 30 years ago 3,4 ; since then much research has been devoted to studying various aspects of HCAs, such as their formation, occurrence in foods, levels of exposure, metabolism, dietary factors that influence their uptake and biotransformation, and hereditary factors that influence the metabolism of these dietary carcinogens 5 .The molecular structures of two of the most abundant HCAs,quinoxaline) and PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b ]pyridine), are shown in Fig. 1.HCAs are absorbed and metabolised by humans; urinary metabolites of HCAs have...

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Effect of diet on serum albumin and hemoglobin adducts of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in humans

et al. 2000

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2‐Amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP) is the most abundant heterocyclic amine formed in meat and fish during cooking and can be used as a model compound for this class of chemicals possibly involved in human carcinogenesis. Knowing the exposure to heterocyclic amines is important for establishing their role in human diseases. Serum albumin (SA) and globin (Gb) adducts were first tested as biomarkers of exposure to PhIP in male Fischer 344 rats given oral doses of 0.1, 0.5, 1 and 10 mg/kg. Blood samples were collected 24 hr after treatment and PhIP released from SA and Gb after acidic hydrolysis was analyzed by gas chromatography‐mass spectrometry or liquid chromatography‐tandem mass spectrometry. PhIP‐SA and Gb adducts increased linearly with the dose. Studies on 35 volunteers with different dietary habits exhibited that diet was a major determinant in the formation of both adducts. PhIP‐SA adducts were significantly higher in meat consumers than in vegetarians (6.7 ± 1.6 and 0.7 ± 0.3 fmol/mg SA; respectively, mean ± SE; p = 0.04, Mann‐Whitney U test). The Gb adduct pattern was quantitatively lower but paralleled SA (3 ± 0.8 in meat consumers and 0.3 ± 0.1 in vegetarians). PhIP‐SA adducts were no different in smokers and in non‐smokers. The results show for the first time that PhIP‐blood protein adducts are present in humans not given the synthetic compound. Both biomarkers appear to be suitable for assessing dietary exposure and internal PhIP dose and may be promising tools for studying the role of heterocyclic amines in the etiology of colon cancer and other diseases. Int. J. Cancer 88:1–6, 2000. © 2000 Wiley‐Liss, Inc.

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Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake

Cited by 468 publications

References 136 publications

Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

Dietary intake of heterocyclic amines in relation to socio-economic, lifestyle and other dietary factors: estimates in a Swedish population

Effect of diet on serum albumin and hemoglobin adducts of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in humans

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