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Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States).
Cancer Causes Control. 2000 Sep; 11(8):731-9.CC

Abstract

OBJECTIVE

To compare indicators of heterocyclic amine (HCA) exposure with HCA concentrations in home-cooked meat samples.

METHODS

Pan-fried hamburger and steak samples were obtained from individuals stating a preference for medium, well done and very well done meat. Concentrations of DiMelQx, IFP, MeIQx and PhIP were determined by HPLC.

RESULTS

HCA concentrations at the three doneness levels were not significantly different using the participants' self-reported doneness preference to categorize samples. Using doneness levels determined at the time the meat was cooked and photograph analysis to categorize samples, HCA concentrations increased with doneness level and significant differences were observed between the very well done and lower doneness levels. When assigned to doneness levels by photograph analysis, mean concentrations (ng/g cooked meat) of DiMelQx, IFP, MelQx, and PhIP were 0.18, 0.16, 0.65 and 0.47 in well done hamburger and 0.61, 0.74, 1.88 and 2.04 in very well done hamburger. In steak, mean concentrations were 0.24, 0.10, 0.79 and 0.59 in well done steak and 0.45, 0.14, 1.87 and 0.62 in very well done steak.

CONCLUSIONS

HCA levels in home-cooked meat samples were significantly different when samples were visually classified for doneness, but not when self-reported doneness preference was used to classify doneness.

Authors+Show Affiliations

Lawrence Livermore National Laboratory, Livermore, CA, USA. keating2@llnl.govNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, U.S. Gov't, Non-P.H.S.
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

11065010

Citation

Keating, G A., et al. "Comparison of Heterocyclic Amine Levels in Home-cooked Meats With Exposure Indicators (United States)." Cancer Causes & Control : CCC, vol. 11, no. 8, 2000, pp. 731-9.
Keating GA, Sinha R, Layton D, et al. Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States). Cancer Causes Control. 2000;11(8):731-9.
Keating, G. A., Sinha, R., Layton, D., Salmon, C. P., Knize, M. G., Bogen, K. T., Lynch, C. F., & Alavanj, M. (2000). Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States). Cancer Causes & Control : CCC, 11(8), 731-9.
Keating GA, et al. Comparison of Heterocyclic Amine Levels in Home-cooked Meats With Exposure Indicators (United States). Cancer Causes Control. 2000;11(8):731-9. PubMed PMID: 11065010.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States). AU - Keating,G A, AU - Sinha,R, AU - Layton,D, AU - Salmon,C P, AU - Knize,M G, AU - Bogen,K T, AU - Lynch,C F, AU - Alavanj,M, PY - 2000/11/7/pubmed PY - 2001/4/3/medline PY - 2000/11/7/entrez SP - 731 EP - 9 JF - Cancer causes & control : CCC JO - Cancer Causes Control VL - 11 IS - 8 N2 - OBJECTIVE: To compare indicators of heterocyclic amine (HCA) exposure with HCA concentrations in home-cooked meat samples. METHODS: Pan-fried hamburger and steak samples were obtained from individuals stating a preference for medium, well done and very well done meat. Concentrations of DiMelQx, IFP, MeIQx and PhIP were determined by HPLC. RESULTS: HCA concentrations at the three doneness levels were not significantly different using the participants' self-reported doneness preference to categorize samples. Using doneness levels determined at the time the meat was cooked and photograph analysis to categorize samples, HCA concentrations increased with doneness level and significant differences were observed between the very well done and lower doneness levels. When assigned to doneness levels by photograph analysis, mean concentrations (ng/g cooked meat) of DiMelQx, IFP, MelQx, and PhIP were 0.18, 0.16, 0.65 and 0.47 in well done hamburger and 0.61, 0.74, 1.88 and 2.04 in very well done hamburger. In steak, mean concentrations were 0.24, 0.10, 0.79 and 0.59 in well done steak and 0.45, 0.14, 1.87 and 0.62 in very well done steak. CONCLUSIONS: HCA levels in home-cooked meat samples were significantly different when samples were visually classified for doneness, but not when self-reported doneness preference was used to classify doneness. SN - 0957-5243 UR - https://www.unboundmedicine.com/medline/citation/11065010/Comparison_of_heterocyclic_amine_levels_in_home_cooked_meats_with_exposure_indicators__United_States__ L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&PAGE=linkout&SEARCH=11065010.ui DB - PRIME DP - Unbound Medicine ER -