Formation of heterocyclic aromatic amines in spiced pork shoulder: effects of heat treatment parameters and number of soup cycles

Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.

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Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Food Chemistry ◽

10.1016/j.foodchem.2018.10.073 ◽

2019 ◽

Vol 276 ◽

pp. 511-519 ◽

Cited By ~ 13

Author(s):

Maria Buła ◽

Wiesław Przybylski ◽

Danuta Jaworska ◽

Katarzyna Kajak-Siemaszko

Keyword(s):

Heat Treatment ◽

Aromatic Amines ◽

Heterocyclic Aromatic Amines ◽

Pork Quality

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Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS

Journal of Agricultural and Food Chemistry ◽

10.1021/jf048290g ◽

2005 ◽

Vol 53 (8) ◽

pp. 3248-3258 ◽

Cited By ~ 58

Author(s):

Robert J. Turesky ◽

Jason Taylor ◽

Laura Schnackenberg ◽

James P. Freeman ◽

Ricky D. Holland

Keyword(s):

Aromatic Amines ◽

Heterocyclic Aromatic Amines ◽

Esi Ms ◽

Cooked Meats

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The role of heterocyclic aromatic amines in colorectal cancer: the evidence from epidemiologic studies

Genes and Environment ◽

10.1186/s41021-021-00197-z ◽

2021 ◽

Vol 43 (1) ◽

Author(s):

Loïc Le Marchand

Keyword(s):

Colorectal Cancer ◽

Aromatic Amines ◽

Quantitative Methods ◽

Biological Effects ◽

Epidemiological Studies ◽

Epidemiologic Studies ◽

Red Meat ◽

Heterocyclic Aromatic Amines ◽

Intermediate Phenotype ◽

Cancer Multiple

AbstractSince Dr. Sugimura’s discovery of heterocyclic aromatic amines (HAA) in broiled fish, many epidemiological studies have been conducted to investigate their role in human cancers, often focusing on colorectal cancer. The difficulty in measuring HAA exposure from meat and fish intake in these studies has resulted in inconsistent findings. Because studying individuals who may be particularly susceptible to the carcinogenic effects of HAA might facilitate the demonstration of a link with cancer, multiple studies have focused on individuals with the high activity phenotype for CYP1A2 and/or NAT2, the two main metabolic enzymes involved in the bioactivation of HAA. These investigations have also yielded inconsistent results. Two recent large pooled analyses of colorectal cancer studies have helped clarify the overall evidence. One was conducted in whites and reported no interaction of red meat intake and NAT2 genotype on risk in Whites. The other was conducted in Japanese and African Americans, two populations with high rates of the disease and a prevalence of the at-risk rapid NAT2 phenotype 10- and 2-fold greater than in whites, respectively. In those groups, a significant interaction was found, with the association of red meat with colorectal cancer being strongest among individuals with the rapid NAT2 phenotype, intermediate among those with the intermediate phenotype and not significant among those with the slow NAT2 phenotype. Recent research on biomarkers has focused on PhIP hair content, as a marker of exposure to HAA, and on DNA adducts using new sensitive quantitative methods, as markers of early biological effects. These advances, when brought to bear, may contribute greatly to the further elucidation of the carcinogenicity of HAA in humans.

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Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment and Inhibitory Effect of Plant Extracts

Foods ◽

10.3390/foods10071466 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1466

Author(s):

Hafiz Rehan Nadeem ◽

Saeed Akhtar ◽

Tariq Ismail ◽

Piero Sestili ◽

Jose Manuel Lorenzo ◽

...

Keyword(s):

Risk Assessment ◽

Plant Extracts ◽

Aromatic Amines ◽

Extraction Procedure ◽

Inhibitory Effect ◽

Heating Time ◽

Raw Material ◽

Heterocyclic Aromatic Amines ◽

Isolation And Identification ◽

Cooked Meats

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.

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