Heterocyclic Aromatic Amines

Turesky, Robert J.

doi:10.1002/9780470430101.ch2c

Cited by 2 publications

(4 citation statements)

References 312 publications

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“…HAAs are present in many protein-rich foods of animal origin including cooked meat, fish, poultry and gravies and sauces derived from pan residues and scrapings of cooked meats. The formation and yield of HAAs are dependent on cooking temperature and time (concentrations increase with higher temperatures and longer cooking times), cooking technique and equipment (concentrations of HAAs in meat are generally higher after grilling and panfrying than broiling or roasting), and the ability of HAA precursors to migrate to the surface [ 123 ].…”

Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

“…PhIP accounts for 75% of the mass of genotoxic material that has been attributed to HAAs in fried ground beef. Therefore, the potential for genotoxicity due to PhIP may be higher than that of more genotoxic HAAs in meat consumers [ 123 ].…”

Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

“…Several HAAs are carcinogenic in rodents after long-term dietary administration. The doses required to induce tumors at a 50% rate (TD 50 ) vary for each HAA, and range from 0.1 to 64.6 mg/kg bw/day [ 123 ]. Four HAAs (IQ, MeIQ, MeIQx and PhIP) are “reasonably anticipated to be human carcinogens” [ 124 ].…”

Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

“…Four HAAs (IQ, MeIQ, MeIQx and PhIP) are “reasonably anticipated to be human carcinogens” [ 124 ]. Due to the fact that exposure to HAAs in cooked meats is highly variable (concentrations in cooked meat may range from <1 to 500 ng/g), it has been estimated that the risk of developing cancer from exposure to HAAs in food is anywhere from 50 in one million to one in a thousand [ 123 ]. Currently, no tolerable upper limit of exposure to HAAs has been established.…”

Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

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Naturally Occurring Food Toxins

Dolan¹,

Matulka²,

Burdock³

2010

Toxins

191

118

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Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies through the creative use of specifications, action levels, tolerances, warning labels and prohibitions. Manufacturers have also played a role by setting limits on certain substances and developing mitigation procedures for process-induced toxins. Regardless of measures taken by regulators and food producers to protect consumers from natural food toxins, consumption of small levels of these materials is unavoidable. Although the risk for toxicity due to consumption of food toxins is fairly low, there is always the possibility of toxicity due to contamination, overconsumption, allergy or an unpredictable idiosyncratic response. The purpose of this review is to provide a toxicological and regulatory overview of some of the toxins present in some commonly consumed foods, and where possible, discuss the steps that have been taken to reduce consumer exposure, many of which are possible because of the unique process of food regulation in the United States.

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Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

Section: Toxin Incorporation During Growth Storage or Processingmentioning

confidence: 99%

See 2 more Smart Citations

Naturally Occurring Food Toxins

Dolan¹,

Matulka²,

Burdock³

2010

Toxins

191

118

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Evaluation of Cytotoxicity of Food in Human Hepatoma HepG2 Cells: Comet Assay Coupled to the MTT Assay

Zaidi¹,

Rawat²

2012

JNFS

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The cooking of meat has been found to generate compounds that possess extreme mutagenicity in short term tests. Heterocyclic aromatic amines are potent bacterial and eukaryotic cell mutagens. In this study we employed two in vitro techniques, the MTT cell viability assay and the single cell gel electrophoretic assay to evaluate food genocytotoxicity in human hepatoma hepG2 cells in home cooked and commercially available food sources. Both representatitve assays confirm that PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) and MeIQx (2-amino-3,8 dimethylimidazo [4,5-f]quinoxaline) are potent DNA damaging agents in the selected cell line (HepG2). This study correlates the effects of exposure of food carcinogens to humans; we further propose such studies would lead to a better understanding of the risks involved for prevention of liver carcinomas.

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Heterocyclic Aromatic Amines

Cited by 2 publications

References 312 publications

Naturally Occurring Food Toxins

Naturally Occurring Food Toxins

Evaluation of Cytotoxicity of Food in Human Hepatoma HepG2 Cells: Comet Assay Coupled to the MTT Assay

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