Formation of mutagenic activity from amino acids heated at cooking temperatures

Urinary mutagenesis and fried red meat intake: Influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study

“…None of the three HCAs was detectable in meat fried at low temperature, but all 3 were present at high levels in the meat fried at high temperature. These results are consistent with other studies [Gross and Gruter, 1992;Knize et al, 1994;Sinha et al, 1998a,b] and confirm that high temperatures are required to produce detectable levels of HCAs in cooked meat. The median intake of HCAs from fried meat was 2.2, 0.5, and 8.1 g/day for MeIQx, DiMeIQx, and PhIP, respectively.…”

Urinary mutagenesis and fried red meat intake: Influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study

“…None of the three HCAs was detectable in meat fried at low temperature, but all 3 were present at high levels in the meat fried at high temperature. These results are consistent with other studies [Gross and Gruter, 1992;Knize et al, 1994;Sinha et al, 1998a,b] and confirm that high temperatures are required to produce detectable levels of HCAs in cooked meat. The median intake of HCAs from fried meat was 2.2, 0.5, and 8.1 g/day for MeIQx, DiMeIQx, and PhIP, respectively.…”

Mode of action-based risk assessment of genotoxic carcinogens

“…Introduction Heterocyclic aromatic amines (HAA) are formed in red meat and fish during the cooking procedure at high temperatures for a long time or over an open fire through pyrolysis reactions between amino acids, glucose and creat(in)ine (Felton and Knize 1990;Knize et al 1994;Skog and Jagerstad 1993;Wakabayashi et al 1992). Under most of the cooking conditions and from a quantitative point of view 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) is the second most prevalent HAA in heated food items (Felton and Knize 1990;Skog and Jagerstad 1993).…”

Human exposure to heterocyclic amine food mutagens/carcinogens: Relevance to breast cancer

“…Our early analysis (a collaboration with the group at Wageningen University, The Netherlands) of a complete human diet, with foods and amounts taken from a dietary survey and cooked under "household" conditions, also shows chromatographic types and amounts of mutagens similar to those of fried beef [Alink et al, 1988]. More recent studies show that the amounts of these compounds formed increase exponentially with temperature, and the ultimate levels attained are dependent on cooking method, cooking time, cooking temperature, and protein source [Knize et al, 1994]. In fact, the levels in some foods, such as chicken, can reach hundreds of parts per billion [Sinha et al, 1995].…”

Urinary mutagenesis and fried red meat intake: Influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study

“…None of the three HCAs was detectable in meat fried at low temperature, but all 3 were present at high levels in the meat fried at high temperature. These results are consistent with other studies [Gross and Gruter, 1992;Knize et al, 1994;Sinha et al, 1998a,b] and confirm that high temperatures are required to produce detectable levels of HCAs in cooked meat. The median intake of HCAs from fried meat was 2.2, 0.5, and 8.1 g/day for MeIQx, DiMeIQx, and PhIP, respectively.…”

Mode of action-based risk assessment of genotoxic carcinogens

“…Introduction Heterocyclic aromatic amines (HAA) are formed in red meat and fish during the cooking procedure at high temperatures for a long time or over an open fire through pyrolysis reactions between amino acids, glucose and creat(in)ine (Felton and Knize 1990;Knize et al 1994;Skog and Jagerstad 1993;Wakabayashi et al 1992). Under most of the cooking conditions and from a quantitative point of view 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) is the second most prevalent HAA in heated food items (Felton and Knize 1990;Skog and Jagerstad 1993).…”

Human exposure to heterocyclic amine food mutagens/carcinogens: Relevance to breast cancer

“…Our early analysis (a collaboration with the group at Wageningen University, The Netherlands) of a complete human diet, with foods and amounts taken from a dietary survey and cooked under "household" conditions, also shows chromatographic types and amounts of mutagens similar to those of fried beef [Alink et al, 1988]. More recent studies show that the amounts of these compounds formed increase exponentially with temperature, and the ultimate levels attained are dependent on cooking method, cooking time, cooking temperature, and protein source [Knize et al, 1994]. In fact, the levels in some foods, such as chicken, can reach hundreds of parts per billion [Sinha et al, 1995].…”

Urinary mutagenesis and fried red meat intake: Influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study

“…None of the three HCAs was detectable in meat fried at low temperature, but all 3 were present at high levels in the meat fried at high temperature. These results are consistent with other studies [Gross and Gruter, 1992;Knize et al, 1994;Sinha et al, 1998a,b] and confirm that high temperatures are required to produce detectable levels of HCAs in cooked meat. The median intake of HCAs from fried meat was 2.2, 0.5, and 8.1 g/day for MeIQx, DiMeIQx, and PhIP, respectively.…”

Mode of action-based risk assessment of genotoxic carcinogens

“…Introduction Heterocyclic aromatic amines (HAA) are formed in red meat and fish during the cooking procedure at high temperatures for a long time or over an open fire through pyrolysis reactions between amino acids, glucose and creat(in)ine (Felton and Knize 1990;Knize et al 1994;Skog and Jagerstad 1993;Wakabayashi et al 1992). Under most of the cooking conditions and from a quantitative point of view 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) is the second most prevalent HAA in heated food items (Felton and Knize 1990;Skog and Jagerstad 1993).…”

Human exposure to heterocyclic amine food mutagens/carcinogens: Relevance to breast cancer

“…Our early analysis (a collaboration with the group at Wageningen University, The Netherlands) of a complete human diet, with foods and amounts taken from a dietary survey and cooked under "household" conditions, also shows chromatographic types and amounts of mutagens similar to those of fried beef [Alink et al, 1988]. More recent studies show that the amounts of these compounds formed increase exponentially with temperature, and the ultimate levels attained are dependent on cooking method, cooking time, cooking temperature, and protein source [Knize et al, 1994]. In fact, the levels in some foods, such as chicken, can reach hundreds of parts per billion [Sinha et al, 1995].…”