Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

  title={Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish},
  author={Takashi Sugimura and Keiji Wakabayashi and Hitoshi Nakagama and Minako Nagao},
  journal={Cancer Science},
Research leading to the discovery of a series of mutagenic and carcinogenic heterocyclic amines (HCAs) was inspired by the idea that smoke produced during cooking of food, especially meat or fish, might be carcinogenic. More than ten kinds of HCAs, actually produced by cooking or heating of meat or fish, have now been isolated and their structures determined, most being previously unregistered compounds. They are highly mutagenic towards Salmonella typhimurium in the presence of S9 mix and are… 
Heterocyclic Aromatic Amines: Potential Human Carcinogens
This chapter highlights investigations on the biochemistry of metabolism of several prototypical HAAs, the formation of DNA adducts by these HAAs and the ensuing biological effects, and the analytical approaches that are employed for biomonitoring of these procarcinogens in humans.
Metabolism and biomarkers of heterocyclic aromatic amines in humans
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 are highlighted.
Heterocyclic amines: chemistry and health.
Their occurrence in trace amounts in foods necessitates continuous development and amelioration of analytical techniques and various inhibitory strategies, ranging from modifying cooking conditions to incorporation of different modulators, have been developed.
Human exposure to biologically active heterocyclic aromatic amines arising from thermal processing of protein rich food
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.
Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts
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.
Mutagenicity of carcinogenic heterocyclic amines in Salmonella typhimurium YG strains and transgenic rodents including gpt delta
  • T. Nohmi, Masahiko Watanabe
  • Biology, Chemistry
    Genes and environment : the official journal of the Japanese Environmental Mutagen Society
  • 2021
The in vitro mutagenicity of heterocyclic amines in Salmonella typhimurium YG strains and the in vivomutagenicity in transgenic rodents are summarized.
Heterocyclic Aromatic Amines: An Update on the Science


Food-derived mutagens and carcinogens.
It is suggested that even very low doses of heterocyclic amines form DNA adducts and may be implicated in the development of human cancer under conditions in which many other mutagens-carcinogens, tumor promoters, and factors stimulating cancer progression exist.
Human exposure to heterocyclic amine food mutagens/carcinogens: Relevance to breast cancer
An LC/MS/MS method is developed to analyze the four major human PhIP metabolites following a single meal containing 27 μg of cooking‐produced PhIP in 200 g of grilled meat, and it appears that adsorption from the meat matrix, other foods in the diet, and genetic differences in metabolism may contribute to the variation.
Carcinogen–DNA adducts in human breast epithelial cells
The data indicate that women are exposed to several classes of dietary and environmental carcinogens and that these carcinogens react with DNA in breast ductal epithelial cells, the cells from which most breast cancers arise.
Genotoxicity of compounds from cooked beef in repair-deficient CHO cells versus Salmonella mutagenicity.
The results of this study point to major differences between the bacterial and mammalian assays in terms of the relative potency of these food-related compounds.