Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat.

@article{Knize2005FormationAH,
  title={Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat.},
  author={Mark G. Knize and James S. Felton},
  journal={Nutrition reviews},
  year={2005},
  volume={63 5},
  pages={158-65}
}
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, reduce human intake. Human cancer epidemiology… CONTINUE READING

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Formation of the heterocyclic aromatic amine PhIP: identification of precursors and intermediates

  • S Zochling, M. Murkovic
  • Food Chem
  • 2002
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