Problems associated with the determination of heterocyclic amines in cooked foods and human exposure.

@article{Skog2002ProblemsAW,
  title={Problems associated with the determination of heterocyclic amines in cooked foods and human exposure.},
  author={Kerstin I Skog},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2002},
  volume={40 8},
  pages={1197-203}
}
  • Kerstin I Skog
  • Published 2002 in
    Food and chemical toxicology : an international…
Epidemiological studies have shown diet to be an important factor in the global variation of human cancer rates. The presence of mutagenic/carcinogenic heterocyclic aromatic amines (HAs) in cooked foods has attracted a great deal of interest for more than 20 years. Accurate assessment of the human exposure to HAs requires food questionnaires that address cooking methods and reliable methods for the analysis of HAs in cooked foods, and of biomarkers of exposure. The complex food matrix, the low… CONTINUE READING

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