The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef

Dolara, Piero; Commoner, Barry; Vithayathil, Antony J.; Cuca, Gregory C.; Tuley, Elodee A.; Madyastha, Prema; Nair, Subhadra; Kriebel, David

doi:10.1016/0027-5107(79)90013-7

Cited by 84 publications

(21 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meat and fish cooked at high temperatures can produce HCAs, potent experimental mutagens, or carcinogens (Dolara et al, 1979;. Heterocyclic amines begin to form at temperatures of 1501C or higher, and their production can be increased up to three-fold when the cooking temperature is increased from 200 to 2501C (Dolara et al, 1979).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

et al. 2006

View full text Add to dashboard Cite

We evaluated animal food intake and cooking methods in relation to endometrial cancer risk in a population-based case -control study in Shanghai, China. A validated food frequency questionnaire was used to collect the usual dietary habits of 1204 cases and 1212 controls aged 30 -69 years between 1997 and 2003. Statistical analyses were based on an unconditional logistic regression model adjusting for potential confounders. High intake of meat and fish was associated with an increased risk of endometrial cancer, with adjusted odds ratios for the highest vs the lowest quartile groups being 1.7 (95% confidence interval: 1.3 -2.2) and 2.4 (1.8 -3.1), respectively. The elevated risk was observed for all types of meat and fish intake. Intake of eggs and milk was not related to risk. Cooking methods and doneness levels for meat and fish were not associated with risk, nor did they modify the association with meat and fish consumption. Our study suggests that animal food consumption may play an important role in the aetiology of endometrial cancer, but cooking methods have minimal influence on risk among Chinese women.

show abstract

Section: Discussionmentioning

confidence: 99%

“…Heterocyclic amines begin to form at temperatures of 1501C or higher, and their production can be increased up to three-fold when the cooking temperature is increased from 200 to 2501C (Dolara et al, 1979). Frying, broiling, grilling, and baking are associated with formation of large amounts of HCAs .…”

Section: Discussionmentioning

confidence: 99%

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

et al. 2006

View full text Add to dashboard Cite

show abstract

“…However, the mutagenic activity increased twofold to threefold when a small amount of glucose was added to the meat before frying [10]. Dolara and others [47] reported that the external surface of cooked meat show greater levels of mutagenic activity than the inner parts. It has been reported that cooking temperature and duration have a much greater influence on the formation of HCAs than the present of precursors (creatine, sugars, and free amino acids) or the amount of water of food [48,49].…”

Section: +mentioning

confidence: 98%

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

Kızıl¹,

Öz²,

Besler³

2011

J Food Process Technol

View full text Add to dashboard Cite

Mutagenic and/or carcinogenic heterocyclic aromatic amines (HCAs) have been found in meat and fish cooked at temperatures over 150ºC. To date, more than 25 HCAs have been isolated and identified in cooked meat and meat products as potent mutagens in the Ames/Salmonella test. HCAs are potent mutagens at ng/g levels in cooked foods and play an important role in the etiology of human cancer. Major precursors of HCAs are creatine and/or creatinine, amino acids and reducing sugars. IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC. Concentrations and variety of HCAs can be dependent on many factors such as precursor level, meat type, cooking method, cooking duration, pH and water activity, heat and mass transfer, lipid level, lipid oxidation and antioxidants. Due to better understanding, formation of HCAs has been studied both in model systems and cooked foods and this review gives an overview of the studies on the formation of carcinogenic and/or mutagenic HCAs.

show abstract

“…Chemical and mutagenicity analyses of meat have suggested that HAAs are the primary chemical class of compounds responsible for the observed mutagenic activity of cooked meat [34]. About 5 years after the discovery that mutagens could be formed in meat while cooking at high temperature, Baker et al [35] also demonstrated that consumption of cooked meat resulted in mutagenic urine in humans.…”

Section: Discussionmentioning

confidence: 99%

Meat intake and bladder cancer in a prospective study: a role for heterocyclic aromatic amines?

Lumbreras

Garte²,

Overvad

et al. 2008

Cancer Causes Control

View full text Add to dashboard Cite

These results are suggestive of a role of meat intake and NAT2 on bladder cancer risk. They support the hypothesis that among subjects with the rapid NAT2 acetylation genotype higher levels of HAAs exposure are a bladder cancer risk factor. We did not observe an effect of SULT1A1 allele variants on this cancer. The present study adds new information on the possible long-term adverse effects of diets with high meat intake.

show abstract

The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef

Cited by 84 publications

References 5 publications

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

Meat intake and bladder cancer in a prospective study: a role for heterocyclic aromatic amines?

Contact Info

Product

Resources

About