Bibliographic Citation
| Document |  0 K |
|---|---|
| Title | Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-glucuronosyltransferases |
| Creator/Author | Malfatti, M A ; Felton, J S |
| Publication Date | 2005 Aug 22 |
| OSTI Identifier | OSTI ID: 884780 |
| Report Number(s) | UCRL-BOOK-214804 |
| DOE Contract Number | W-7405-ENG-48 |
| Other Number(s) | TRN: US200616%%112 |
| Resource Type | Book |
| Research Org | Lawrence Livermore National Laboratory (LLNL), Livermore, CA |
| Sponsoring Org | USDOE |
| Subject | 59 BASIC BIOLOGICAL SCIENCES; AMINES; AMINO ACIDS; CARCINOGENS; CREATININE; DIET; ESOPHAGUS; FOOD; HEXOSES; INGESTION; LARGE INTESTINE; MEAT; NEOPLASMS; PRODUCTION; PROSTATE; STOMACH |
| Description/Abstract | A number of carcinogenic heterocyclic amines (PhIP, MeIQx, and DiMeIQx) are produced from the condensation of creatinine, hexoses and amino acids during the cooking of meat (1). There are many variables that impact the production and subsequent ingestion of these compounds in our diet. Temperature, type of meat product, cooking method, doneness, and other factors affect the quantity of these carcinogens consumed by humans. Estimates of ingestion of these carcinogens are 1-20 ng/kg body weight per day (2). Human case control studies that correlate meat consumption from well-done cooking practices with cancer incidence indicate excess tumors for breast, colon, stomach, esophagus, and possibly prostate (3-5). |
| Publisher | Nutritional Genomics, Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-glucuronosyltransferases, Wiley-Interscience, John Wiley & Sons, Inc., Hoboken, NJ 2006, pp. 331-352 |
| Country of Publication | United States |
| Language | English |
| Format | Medium: ED; Size: PDF-file: 36 pages; size: 0 Kbytes |
| System Entry Date | 2008 Feb 05 |
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