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Factors affecting human heterocyclic amine intake and the metabolism of PhIP.

Abstract

We are working to understand possible human health effects from exposure to heterocyclic amines that are formed in meat during cooking. Laboratory-cooked beef, pork, and chicken are capable of producing tens of nanograms of MeIQx, IFP, and PhIP per gram of meat and smaller amounts of other heteroyclic amines. Well-done restaurant-cooked beef, pork, and chicken may contain PhIP and IFP at concentrations as high as tens of nanograms per gram and MeIQx at levels up to 3 ng/g. Although well-done chicken breast prepared in the laboratory may contain large amounts of PhIP, a survey of flame-grilled meat samples cooked in private homes showed PhIP levels in beef steak and chicken breast are not significantly different (P=0.36). The extremely high PhIP levels reported in some studies of grilled chicken are not seen in home-cooked samples.Many studies suggest individuals may have varying susceptibility to carcinogens and that diet may influence metabolism, thus affecting cancer susceptibility. To understand the human metabolism of PhIP, we examined urinary metabolites of PhIP in volunteers following a single well-done meat exposure. Using solid-phase extraction and LC/MS/MS, we quantified four major PhIP metabolites in human urine. In addition to investigating individual variation, we examined the interaction of PhIP with a potentially chemopreventive food. In a preliminary study of the effect of broccoli on PhIP metabolism, we fed chicken to six volunteers before and after eating steamed broccoli daily for 3 days. Preliminary results suggest that broccoli, which contains isothiocyanates shown to induce Phases I and II metabolism in vitro, may affect both the rate of metabolite excretion and the metabolic products of a dietary carcinogen. This newly developed methodology will allow us to assess prevention strategies that reduce the possible risks associated with PhIP exposure.

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  • Authors+Show Affiliations

    ,

    Biology and Biotechnology Research Program, PO Box 808, Lawrence Livermore National Laboratory, Livermore, CA 94551-9900, USA. knizel@llnl.gov

    , , ,

    Source

    Mutation research 506-507: 2002 Sep 30 pg 153-62

    MeSH

    Amines
    Animals
    Carcinogens
    Chickens
    Chromatography, Liquid
    Cooking
    Heterocyclic Compounds
    Humans
    Imidazoles
    Meat
    Mutagens
    Pyridines
    Quinolines

    Pub Type(s)

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

    Language

    eng

    PubMed ID

    12351155

    Citation

    Knize, Mark G., et al. "Factors Affecting Human Heterocyclic Amine Intake and the Metabolism of PhIP." Mutation Research, vol. 506-507, 2002, pp. 153-62.
    Knize MG, Kulp KS, Salmon CP, et al. Factors affecting human heterocyclic amine intake and the metabolism of PhIP. Mutat Res. 2002;506-507:153-62.
    Knize, M. G., Kulp, K. S., Salmon, C. P., Keating, G. A., & Felton, J. S. (2002). Factors affecting human heterocyclic amine intake and the metabolism of PhIP. Mutation Research, 506-507, pp. 153-62.
    Knize MG, et al. Factors Affecting Human Heterocyclic Amine Intake and the Metabolism of PhIP. Mutat Res. 2002 Sep 30;506-507:153-62. PubMed PMID: 12351155.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Factors affecting human heterocyclic amine intake and the metabolism of PhIP. AU - Knize,Mark G, AU - Kulp,Kristen S, AU - Salmon,Cynthia P, AU - Keating,Garrett A, AU - Felton,James S, PY - 2002/9/28/pubmed PY - 2002/11/28/medline PY - 2002/9/28/entrez SP - 153 EP - 62 JF - Mutation research JO - Mutat. Res. VL - 506-507 N2 - We are working to understand possible human health effects from exposure to heterocyclic amines that are formed in meat during cooking. Laboratory-cooked beef, pork, and chicken are capable of producing tens of nanograms of MeIQx, IFP, and PhIP per gram of meat and smaller amounts of other heteroyclic amines. Well-done restaurant-cooked beef, pork, and chicken may contain PhIP and IFP at concentrations as high as tens of nanograms per gram and MeIQx at levels up to 3 ng/g. Although well-done chicken breast prepared in the laboratory may contain large amounts of PhIP, a survey of flame-grilled meat samples cooked in private homes showed PhIP levels in beef steak and chicken breast are not significantly different (P=0.36). The extremely high PhIP levels reported in some studies of grilled chicken are not seen in home-cooked samples.Many studies suggest individuals may have varying susceptibility to carcinogens and that diet may influence metabolism, thus affecting cancer susceptibility. To understand the human metabolism of PhIP, we examined urinary metabolites of PhIP in volunteers following a single well-done meat exposure. Using solid-phase extraction and LC/MS/MS, we quantified four major PhIP metabolites in human urine. In addition to investigating individual variation, we examined the interaction of PhIP with a potentially chemopreventive food. In a preliminary study of the effect of broccoli on PhIP metabolism, we fed chicken to six volunteers before and after eating steamed broccoli daily for 3 days. Preliminary results suggest that broccoli, which contains isothiocyanates shown to induce Phases I and II metabolism in vitro, may affect both the rate of metabolite excretion and the metabolic products of a dietary carcinogen. This newly developed methodology will allow us to assess prevention strategies that reduce the possible risks associated with PhIP exposure. SN - 0027-5107 UR - https://www.unboundmedicine.com/medline/citation/12351155/full_citation L2 - https://linkinghub.elsevier.com/retrieve/pii/S0027510702001628 DB - PRIME DP - Unbound Medicine ER -