SUMMARY Heterocyclic amines (HAs) are in cooked meat dishes at ng/g levels. They are animal carcinogens that form adducts in human tissues, and have been associated with increased risk of cancer. Cooking method, time, temperature, heat transfer, and chemical composition of food influence HA production during domestic, restaurant and industrial cooking. IQ, MeIQx, 4-8-DiMeIQx, PhiP Harman and Norharman are the most abundant HAs in cooked meat. The International Agency for Research on Cancer (IARC) classified IQ as probably carcinogenic for humans (Group 2A) and MeIQx, PhiP and other polar HAs as possibly carcinogenic for humans (Group 2B). Avoiding over-cooking of meat seems to be an important way to decrease the content of HAs. Addition of waterholding ingredients, such as common salt, potato starch or carbohydrates, may also affect the formation of HAs. Frying in oil containing antioxidants may provide a way to reduce the amounts of HA formed. Such recommendations may assure food safety and decrease the human intake of HAs.
Ammine eterocicliche negli alimenti e sicurezza alimentare / Mercogliano, Raffaelina; Murru, Nicoletta; DE FELICE, Alessandra. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 546:LIII(2014), pp. 17-29.
Ammine eterocicliche negli alimenti e sicurezza alimentare
MERCOGLIANO, RAFFAELINA;MURRU, NICOLETTA;DE FELICE, Alessandra
2014
Abstract
SUMMARY Heterocyclic amines (HAs) are in cooked meat dishes at ng/g levels. They are animal carcinogens that form adducts in human tissues, and have been associated with increased risk of cancer. Cooking method, time, temperature, heat transfer, and chemical composition of food influence HA production during domestic, restaurant and industrial cooking. IQ, MeIQx, 4-8-DiMeIQx, PhiP Harman and Norharman are the most abundant HAs in cooked meat. The International Agency for Research on Cancer (IARC) classified IQ as probably carcinogenic for humans (Group 2A) and MeIQx, PhiP and other polar HAs as possibly carcinogenic for humans (Group 2B). Avoiding over-cooking of meat seems to be an important way to decrease the content of HAs. Addition of waterholding ingredients, such as common salt, potato starch or carbohydrates, may also affect the formation of HAs. Frying in oil containing antioxidants may provide a way to reduce the amounts of HA formed. Such recommendations may assure food safety and decrease the human intake of HAs.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
