Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties

2022 ◽  
Author(s):  
Heyu Fan ◽  
Huiyu Hu ◽  
Chang Li ◽  
Jianhua Xie ◽  
Jie Chen ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Beef Patties

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

2000 ◽  
Vol 38 (5) ◽  
pp. 395-401 ◽  
Author(s):  
Z Balogh ◽  
J.I Gray ◽  
E.A Gomaa ◽  
A.M Booren
Keyword(s):  
Aromatic Amines ◽  
Ground Beef ◽  
Heterocyclic Aromatic Amines ◽  
Beef Patties

The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines

2020 ◽  
Vol 14 (5) ◽  
pp. 2393-2401
Author(s):  
Atefeh Esfahani Mehr ◽  
Seyed Ebrahim Hosseini ◽  
Seyed Mahdi Seyadain Ardebili ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Beef Patties ◽  
Polycyclic Aromatic

Reducing effect of hawthorn extract on heterocyclic aromatic amines formation in beef patties

2018 ◽  
Vol 37 ◽  
pp. S197
Author(s):  
M.M.Tengilimoglu Metin ◽  
M. Kizil
Keyword(s):  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Beef Patties ◽  
Hawthorn Extract

HUMAN EXPOSURE TO BIOLOGICALLY ACTIVE HETEROCYCLIC AROMATIC AMINES ARISING FROM THERMAL PROCESSING OF PROTEIN RICH FOOD

2019 ◽  
Vol 72 (8) ◽  
pp. 1542-1550 ◽  
Author(s):  
Beata Janoszka ◽  
Agnieszka Nowak ◽  
Magdalena Szumska ◽  
Ewa Śnieżek ◽  
Krystyna Tyrpień-Golder
Keyword(s):  
Heat Treatment ◽  
Aromatic Amines ◽  
Human Exposure ◽  
High Protein ◽  
Heterocyclic Amines ◽  
Heterocyclic Aromatic Amines ◽  
International Agency ◽  
Processed Meat ◽  
Protein Food ◽  
Risk Of Cancer

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.

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

2005 ◽  
Vol 53 (8) ◽  
pp. 3248-3258 ◽  
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

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.

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