Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review

Abstract

This review covers the bibliographic data from the last 10 years on the possible carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red meat intake, cooking methods applied to red meat, and doneness of cooking are discussed from an epidemiological point of view. The role in the carcinogenicity of the HAAs has been assigned to two main factors: first, the very high frequency of consumption of red meat; and, second, very darkly browned meats from cooking. However, there are some uncertainties associated with epidemiological results such as the presence of other carcinogens, co-carcinogens and anti-carcinogens in the diet, analytical results on the content of HAAs in foods, food frequency questionnaires, and mainly genetic susceptibility to HAAs. It is concluded that there is not sufficient scientific evidence to support the hypothesis that human cancer risk is due specifically to the intake of HAAs in the diet.

Prenatal, Early Life, and Childhood Exposure to Genotoxicants in the Living Environment

“…For instance, baking and broiling causes formation of acrylamide, heterocyclic amines, and benzo(a)pyrene at different levels (37)(38)(39). However, contrary to professional and environmental exposure where one can have only small infl uence, nutrition although defi ned by socioeconomic and demographic status, can be improved.…”

Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet: Influence of the genetic susceptibility to develop human cancer. A review

“…A recent review (Sanz Alaejos, González, & Afonso, 2008) shows the relationships between the intake of HAAs and human cancer risk, discussing aspects as red meat intake, doneness, and cooking methods. Some conclusions on the investigations carried out by International Organisms related to the possible carcinogenicity of HAAs were also included.…”

Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

“…The lack of knowledge on the exact quantity of heterocyclic amines (HAs) produced under different cooking conditions leads to biased estimations of consumer exposure in epidemiological studies (Aleajos, Gonzalez, & Afonso, 2008). Kinetic models are useful for understanding and predicting HA formation under the different cooking conditions encountered in Europe, which depend on consumer equipment and habits.…”