Mutagens from the cooking of food. Semiannual progress report, March 1-September 30, 1979. [Identificaton of mutagens produced in grilling and boiling of beef]
The objectives of this study are as follows: to determine the nature and mechanism of formation of the mutagens formed during the cooking of foods; to quantify mutagen formation; to assess the spectrum of genetic toxicity of the mutagens; to estimate the risk to the human population posed by the ingestion of mutagens derived from the cooking of foods; and to devise strategies to control or prevent mutagen formation. In the first year of the study, progress was made in the following areas: confirmed reports that bacterial mutagens are formed during cooking of hamburger; obtained an increased yield of mutagens by acetone extraction of meat; found that the mutagens are almost exclusively in an alkaline aromatic fraction; found the mutagens to be highly specific for Salmonella strains sensitive to frameshift mutations; studied the metabolic activation of food mutagens by liver homogenate systems; conducted a survey of grilling hamburger on various cooking surfaces, showing marked differences in mutagen formation; demonstrated with boiled beef that the mutagens arise from water soluble, low molecular weight components after prolonged heating; found greater mutagen formaton when beef extract is boiled in stainless steel than in glass; observed enhancement of mutagen formation in boiled beef at acidic and alkaline pH compared to neutral pH; initiated syntheses of labeled mutagenic organic amines, with studies of their pharmacokinetics in rats; analyzed the two largest data bases on the American diet for the principal sources of cooked protein foods; made preliminary calculations which indicate that daily ingestion of 100 g of grilled or fried beef might account for a significant fraction of the incidence of intestinal cancer in man. (ERB)
- Research Organization:
- California Univ., Livermore (USA). Lawrence Livermore Lab.
- DOE Contract Number:
- W-7405-ENG-48
- OSTI ID:
- 6009411
- Report Number(s):
- UCID-18174-79-2
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
FOOD PROCESSING
MUTAGEN SCREENING
MEAT
MUTAGENS
COMBUSTION PRODUCTS
EXPERIMENTAL DATA
HEATING
ISOLATED VALUES
DATA
DATA FORMS
FOOD
INFORMATION
NUMERICAL DATA
SCREENING
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