scholarly journals Intake of heterocyclic aromatic amines from meat in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Heidelberg cohort

2007 ◽  
Vol 98 (6) ◽  
pp. 1112-1115 ◽  
Author(s):  
Sabine Rohrmann ◽  
Dorothee Zoller ◽  
Silke Hermann ◽  
Jakob Linseisen
Keyword(s):  
Cancer Risk ◽  
Aromatic Amines ◽  
Meat Consumption ◽  
Detailed Examination ◽  
Epidemiological Studies ◽  
Heterocyclic Aromatic Amines ◽  
Cooking Methods ◽  
Food Items ◽  
Meat Cooking ◽  
Prospective Investigation

It was the aim of the present study to estimate the intake of heterocyclic aromatic amines (HCA) from meat, which have been associated with cancer risk in several epidemiological studies, of 21 462 subjects who participated in the European Prospective Investigation into Cancer and Nutrition (EPIC) in Heidelberg. This was accomplished by using a detailed dietary questionnaire that assessed meat consumption, cooking methods, and degree of browning of the respective food items. Median total HCA intake from meat was 31 ng/d (mean 69 ng/d), which was lower than results observed in previous studies. 2-Amino-1-methyl-6-phenylimidazo[4,5b]pyridine was the most common HCA in this cohort (median 17; mean 48 ng/d). The present study offers the opportunity of a detailed examination of the associations between meat cooking as well as HCA intake from meat and cancer risk in a prospective way.

scholarly journals Dietary heterocyclic aromatic amine intake and cancer risk: epidemiological evidence from Japanese studies

2021 ◽  
Vol 43 (1) ◽  
Author(s):  
Motoki Iwasaki ◽  
Shoichiro Tsugane
Keyword(s):  
Prostate Cancer ◽  
Cancer Risk ◽  
Colorectal Adenoma ◽  
Dietary Habits ◽  
Daily Intake ◽  
Epidemiological Studies ◽  
Heterocyclic Aromatic Amines ◽  
Cooking Methods ◽  
Case Control Studies ◽  
Significant Positive Association

AbstractHeterocyclic aromatic amines (HAAs), which are formed from the reaction of creatine or creatinine, amino acids, and sugars in meat and fish cooked at high temperatures, have been shown to be mutagenic in bacterial assays and carcinogenic in animal models. Following advances in the dietary assessment of HAA intake in epidemiological studies - including development of a validated meat-cooking module and a specialized food composition database - a number of epidemiological studies have specifically examined the association of HAA intake and cancer risk, most of which were conducted in Western countries. Given that dietary habits and cooking methods differ across countries, however, epidemiological investigation of dietary HAA intake requires a population-specific assessment method. Here, we developed a practical method for assessing dietary HAA intake among Japanese using a food frequency questionnaire (FFQ) and evaluated its validity for use in epidemiological studies by comparison with 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) levels in human hair. The Japan Public Health Center-based Prospective Study reported that daily intake of HAAs among Japanese was relatively low, and that more than 50% of total intake in mainland Japan was derived from fish. Only four case-control studies in Japan have been reported so far, for colorectal, stomach and prostate cancer, and colorectal adenoma. A statistically significant positive association was found between 2-amino-3,4-dimethylimidazo [4,5-f] quinoline (MeIQ) and the risk of colorectal adenoma and between individual and total HAAs and the risk of prostate cancer. In contrast, no association was observed for colorectal or stomach cancer, or for colorectal adenoma among men. We also found that the limited and inconsistent findings among epidemiological studies are due to the difficulty in assessing exposure levels of HAAs. In addition to further evidence from prospective cohort studies in Japanese based on dietary HAA intake estimated by FFQs, studies using other methods to assess HAA exposure, such as biomarkers, are highly anticipated.

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

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.

scholarly journals Carcinogens and DNA damage

2018 ◽  
Vol 46 (5) ◽  
pp. 1213-1224 ◽  
Author(s):  
Jessica L. Barnes ◽  
Maria Zubair ◽  
Kaarthik John ◽  
Miriam C. Poirier ◽  
Francis L. Martin
Keyword(s):  
Dna Damage ◽  
Cancer Risk ◽  
Epidemiological Studies ◽  
Heterocyclic Aromatic Amines ◽  
Migrant Populations ◽  
Wide Range ◽  
High Cancer Risk ◽  
Polycyclic Aromatic ◽  
Exogenous Agents ◽  
Cross Links

Humans are variously and continuously exposed to a wide range of different DNA-damaging agents, some of which are classed as carcinogens. DNA damage can arise from exposure to exogenous agents, but damage from endogenous processes is probably far more prevalent. That said, epidemiological studies of migrant populations from regions of low cancer risk to high cancer risk countries point to a role for environmental and/or lifestyle factors playing a pivotal part in cancer aetiology. One might reasonably surmise from this that carcinogens found in our environment or diet are culpable. Exposure to carcinogens is associated with various forms of DNA damage such as single-stand breaks, double-strand breaks, covalently bound chemical DNA adducts, oxidative-induced lesions and DNA–DNA or DNA–protein cross-links. This review predominantly concentrates on DNA damage induced by the following carcinogens: polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, mycotoxins, ultraviolet light, ionising radiation, aristolochic acid, nitrosamines and particulate matter. Additionally, we allude to some of the cancer types where there is molecular epidemiological evidence that these agents are aetiological risk factors. The complex role that carcinogens play in the pathophysiology of cancer development remains obscure, but DNA damage remains pivotal to this process.

scholarly journals Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

2006 ◽  
Vol 9 (4) ◽  
pp. 449-464 ◽  
Author(s):  
Jakob Linseisen ◽  
Sabine Rohrmann ◽  
Teresa Norat ◽  
Carlos A Gonzalez ◽  
Miren Dorronsoro Iraeta ◽  
...  
Keyword(s):  
Cancer Risk ◽  
Dietary Intake ◽  
Nutrient Content ◽  
Food Group ◽  
Cooking Methods ◽  
Processed Meat ◽  
Northern European ◽  
Average Intake ◽  
The Uk ◽  
Prospective Investigation

AbstractObjectiveThere is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient content for stratification, in order to address most of the aetiologically relevant hypotheses.Design and settingStandardised computerised 24-hour diet recall interviews were collected within the framework of the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study in 27 centres across 10 European countries.SubjectsSubjects were 22 924 women and 13 031 men aged 35–74 years.ResultsExcept for the so-called ‘health-conscious’ cohort in the UK, energy-adjusted total PM intake ranged between 11.1 and 47.9 g day−1 in women and 18.8 and 88.5 g day−1 in men. Ham, salami-type sausages and heated sausages contributed most to the overall PM intake. The intake of cured (addition of nitrate/nitrite) PM was highest in the German, Dutch and northern European EPIC centres, with up to 68.8 g day−1 in men. The same was true for smoked PM (up to 51.8 g day−1). However, due to the different manufacturing practice, the highest average intake of NaNO2 through PM consumption was found for the Spanish centres (5.4 mg day−1 in men) as compared with German and British centres. Spanish centres also showed the highest intake of NaCl-rich types of PM; most cholesterol- and iron-rich PM was consumed in central and northern European centres. Possibly hazardous cooking methods were more often used for PM preparation in central and northern European centres.ConclusionsWe applied a food-based categorisation of PM that addresses aetiologically relevant mechanisms for cancer development and found distinct differences in dietary intake of these categories of PM across European cohorts. This predisposes EPIC to further investigate the role of PM in cancer aetiology.

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

2014 ◽  
Vol 23 (3) ◽  
pp. 747-753 ◽  
Author(s):  
Haitao Guo ◽  
Zhenyu Wang ◽  
Han Pan ◽  
Xin Li ◽  
Li Chen ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Cooking Methods ◽  
Chinese Cooking

scholarly journals Metabolism and biomarkers of heterocyclic aromatic amines in humans

2021 ◽  
Vol 43 (1) ◽  
Author(s):  
Medjda Bellamri ◽  
Scott J. Walmsley ◽  
Robert J. Turesky
Keyword(s):  
Cancer Risk ◽  
Molecular Epidemiology ◽  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Epidemiology Studies ◽  
The Impact ◽  
Analytical Approaches ◽  
Cooked Meat ◽  
Cooked Meats

AbstractHeterocyclic aromatic amines (HAAs) form during the high-temperature cooking of meats, poultry, and fish. Some HAAs also arise during the combustion of tobacco. HAAs are multisite carcinogens in rodents, inducing cancer of the liver, gastrointestinal tract, pancreas, mammary, and prostate glands. HAAs undergo metabolic activation by N-hydroxylation of the exocyclic amine groups to produce the proposed reactive intermediate, the heteroaryl nitrenium ion, which is the critical metabolite implicated in DNA damage and genotoxicity. Humans efficiently convert HAAs to these reactive intermediates, resulting in HAA protein and DNA adduct formation. Some epidemiologic studies have reported an association between frequent consumption of well-done cooked meats and elevated cancer risk of the colorectum, pancreas, and prostate. However, other studies have reported no associations between cooked meat and these cancer sites. A significant limitation in epidemiology studies assessing the role of HAAs and cooked meat in cancer risk is their reliance on food frequency questionnaires (FFQ) to gauge HAA exposure. FFQs are problematic because of limitations in self-reported dietary history accuracy, and estimating HAA intake formed in cooked meats at the parts-per-billion level is challenging. There is a critical need to establish long-lived biomarkers of HAAs for implementation in molecular epidemiology studies designed to assess the role of HAAs in health risk. This review article highlights the mechanisms of HAA formation, mutagenesis and carcinogenesis, the metabolism of several prominent HAAs, and the impact of critical xenobiotic-metabolizing enzymes on biological effects. The analytical approaches that have successfully biomonitored HAAs and their biomarkers for molecular epidemiology studies are presented.

Sign in / Sign up

Export Citation Format

Share Document