Tag: heterocyclicAmines

News

08/02/23

Heat-damaged DNA in food linked to increased breast cancer risk

01/09/17

Grilled, barbecued & smoked meat linked to reduced BC survival

01/31/16

Cooking meat until well done creates compounds linked to BC risk

06/08/14

Cooking meat produces carcinogen with estrogenic effects

11/19/11

Pan frying meat and fish at high temperatures produces carcinogens

Studies

• Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties Cite
  Fan H, Hu H, Li C, Xie J, Chen J, Zeng M, et al. Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties. Journal of Food Processing and Preservation. Wiley; 2022; 10.1111/jfpp.16288
• Chemical hazards in smoked meat and fish Cite
  Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, et al. Chemical hazards in smoked meat and fish. Food Science & Nutrition. Wiley; 2021; 10.1002/fsn3.2633
• A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods Cite
  Das P, Kemisetti D, Jahan FI, Spriha SE, Raka SC. A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods. Journal of Pharmaceutical Research International. Sciencedomain International; 2021;:360-372 10.9734/jpri/2021/v33i41b32375
• Dietary heterocyclic aromatic amine intake and cancer risk: epidemiological evidence from Japanese studies Cite
  Iwasaki M, Tsugane S. Dietary heterocyclic aromatic amine intake and cancer risk: epidemiological evidence from Japanese studies. Genes and Environment. Springer Science and Business Media LLC; 2021; 43 10.1186/s41021-021-00202-5
• Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts Cite
  Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, et al. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods. MDPI AG; 2021; 10:1466 10.3390/foods10071466
• Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market Cite
  Lu F, Kuhnle GK, Cheng Q. Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control. Elsevier BV; 2017; 73:306-315 10.1016/j.foodcont.2016.08.021
• Abstract 2544: Association between flame-broiled fish consumption and breast cancer: A case-control study in women with high familial risk Cite
  Kaushiva A, May B, Armstrong D, Axilbund J, Visvanathan K. Abstract 2544: Association between flame-broiled fish consumption and breast cancer: A case-control study in women with high familial risk. Epidemiology. American Association for Cancer Research; 2016; 10.1158/1538-7445.am2016-2544
• Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment Cite
  Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety. Wiley; 2016; 15:269-302 10.1111/1541-4337.12186
• The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) elicits estrogenic-like microRNA responses in breast cancer cells Cite
  Papaioannou M, Koufaris C, Gooderham N. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) elicits estrogenic-like microRNA responses in breast cancer cells. Toxicology Letters. Elsevier BV; 2014; 229:9-16 10.1016/j.toxlet.2014.05.021
• Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay Cite
  Jinap S, Mohd-Mokhtar M, Farhadian A, Hasnol N, Jaafar S, Hajeb P. Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay. Meat Science. Elsevier BV; 2013; 94:202-207 10.1016/j.meatsci.2013.01.013
• Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers Cite
  Aaslyng MD, Duedahl-Olesen L, Jensen K, Meinert L. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. Meat Science. Elsevier BV; 2013; 93:85-91 10.1016/j.meatsci.2012.08.004
• The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells Cite
  Lauber SN, Gooderham NJ. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells. Toxicology. Elsevier BV; 2011; 279:139-145 10.1016/j.tox.2010.10.004
• Intervention of human breast cell carcinogenesis chronically induced by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine Cite
  Choudhary S, Sood S, Donnell RL, Wang HR. Intervention of human breast cell carcinogenesis chronically induced by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine. Carcinogenesis. Oxford University Press (OUP); 2012; 33:876-885 10.1093/carcin/bgs097
• Occurrence of heterocyclic amines in cooked meat products Cite
  Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Occurrence of heterocyclic amines in cooked meat products. Meat Science. Elsevier BV; 2012; 90:739-746 10.1016/j.meatsci.2011.11.005
• Green tea catechin extract in intervention of chronic breast cell carcinogenesis induced by environmental carcinogens Cite
  Rathore K, Wang HR. Green tea catechin extract in intervention of chronic breast cell carcinogenesis induced by environmental carcinogens. Molecular Carcinogenesis. Wiley; 2011; 51:280-289 10.1002/mc.20844
• Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea Cite
  Back Y, Lee J, Shin H, Lee K. Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea. Food Additives & Contaminants: Part A. Informa UK Limited; 2009; 26:298-305 10.1080/02652030802526834
• Dietary Exposure to Heterocyclic Amines in a Chinese Population Cite
  Wong K, Su J, Knize MG, Koh W, Seow A. Dietary Exposure to Heterocyclic Amines in a Chinese Population. Nutrition and Cancer. Informa UK Limited; 2005; 52:147-155 10.1207/s15327914nc5202_5
• Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel Cite
  Gu YS, Kim IS, Ahn JK, Park DC, Yeum DM, Ji CI, et al. Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. Elsevier BV; 2002; 515:189-195 10.1016/s1383-5718(01)00336-9
• Effects of Marinating With Asian Marinades or Western Barbecue Sauce on PhIP and MeIQx Formation in Barbecued Beef Cite
  Nerurkar PV, Marchand LL, Cooney RV. Effects of Marinating With Asian Marinades or Western Barbecue Sauce on PhIP and MeIQx Formation in Barbecued Beef. Nutrition and Cancer. Informa UK Limited; 1999; 34:147-152 10.1207/s15327914nc3402_4
• The Cooked Meat–Derived Genotoxic Carcinogen 2-Amino-3-Methylimidazo[4,5-b]Pyridine Has Potent Hormone-Like Activity: Mechanistic Support for a Role in Breast Cancer Cite
  Lauber SN, Gooderham NJ. The Cooked Meat–Derived Genotoxic Carcinogen 2-Amino-3-Methylimidazo[4,5-b]Pyridine Has Potent Hormone-Like Activity: Mechanistic Support for a Role in Breast Cancer. Cancer Research. American Association for Cancer Research (AACR); 2007; 67:9597-9602 10.1158/0008-5472.can-07-1661
• Cooked Meat and Risk of Breast Cancer???Lifetime Versus Recent Dietary Intake Cite
  Steck SE, Gaudet MM, Eng SM, Britton JA, Teitelbaum SL, Neugut AI, et al. Cooked Meat and Risk of Breast Cancer???Lifetime Versus Recent Dietary Intake. Epidemiology. Ovid Technologies (Wolters Kluwer Health); 2007; 18:373-382 10.1097/01.ede.0000259968.11151.06
• Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry Cite
  Ni W, McNaughton L, LeMaster DM, Sinha R, Turesky RJ. Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2008; 56:68-78 10.1021/jf072461a
• Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue Cite
  Rohrmann S, Lukas Jung S, Linseisen J, Pfau W. Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue. Mutagenesis. Oxford University Press (OUP); 2008; 24:127-132 10.1093/mutage/gen058