Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.

@article{Gross1993HeterocyclicAA,
  title={Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.},
  author={G. Alexander Gross and Robert J Turesky and Laurent Bernard Fay and Wanda G. Stillwell and Paul L. Skipper and Steven R Tannenbaum},
  journal={Carcinogenesis},
  year={1993},
  volume={14 11},
  pages={2313-8}
}
The heterocyclic aromatic amines (HAAs) 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino alpha carboline (A alpha C) were quantitated in grilled bacon and beef. The levels of PhIP in bacon ranged from < 0.1 to 52 p.p.b., MeIQx was detected at levels ranging from 0.9 to 18 p.p.b. Both 4,8-DiMeIQx and A alpha C were found at < 1 p.p.b. In grilled meat patties… CONTINUE READING
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