Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.
@article{Ohgaki1986CarcinogenicityIM,
title={Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.},
author={H. Ohgaki and H. Hasegawa and T. Kato and M. Suenaga and M. Ubukata and S. Sato and S. Takayama and T. Sugimura},
journal={Environmental Health Perspectives},
year={1986},
volume={67},
pages={129 - 134}
}Carcinogenicities of mutagenic heterocyclic amines in cooked foods have been tested in CDF1 mice and F344 rats of both sexes. Eight heterocyclic amines--Trp-P-1, Trp-P-2, Glu-P-1, Glu-P-2, MeA alpha C, A alpha C, IQ, and MeIQ--were given to mice and/or rats at 0.02 to 0.08% in the diet continuously. In mice, all heterocyclic amines tested were demonstrated to be carcinogenic. Hepatocellular carcinomas were induced in a high incidence in all groups treated with heterocyclic amines… Expand
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