Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat
Journal Article
·
· Nutrition Reviews
OSTI ID:15020075
A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat is cooked to medium and well-done states. The precursors of these compounds are natural meat components: creatinine, amino acids and sugars. Defined model systems of dry-heated precursors mimic the amounts and proportions of heterocyclic amines found in meat. Results from model systems and cooking experiments suggest ways to reduce their formation and, thus, to reduce human intake. Human cancer epidemiology studies related to consumption of well-done meat products are listed and compared.
- Research Organization:
- Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)
- Sponsoring Organization:
- USDOE
- DOE Contract Number:
- W-7405-ENG-48
- OSTI ID:
- 15020075
- Report Number(s):
- UCRL-JRNL-208240; TRN: US200519%%159
- Journal Information:
- Nutrition Reviews, Vol. 63, Issue 5
- Country of Publication:
- United States
- Language:
- English
Similar Records
Immunoaffinity purification of dietary heterocyclic amine carcinogens
Impact of Environmental Exposures on the Mutagenicity/Carcinogenicity of Heterocyclic Amines
Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-glucuronosyltransferases
Conference
·
Mon Mar 01 00:00:00 EST 1993
· Environmental Health Perspectives; (United States)
·
OSTI ID:15020075
Impact of Environmental Exposures on the Mutagenicity/Carcinogenicity of Heterocyclic Amines
Journal Article
·
Fri Dec 19 00:00:00 EST 2003
· Toxicology
·
OSTI ID:15020075
+3 more
Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-glucuronosyltransferases
Book
·
Mon Aug 22 00:00:00 EDT 2005
·
OSTI ID:15020075