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Dietary exposure to heterocyclic amines in a Chinese population.
Nutr Cancer. 2005; 52(2):147-55.NC

Abstract

Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2- amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino -1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, and 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.

Authors+Show Affiliations

Department of Community, Occupational and Family Medicine, Faculty of Medicine, National University of Singapore, Singapore.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

16201846

Citation

Wong, Kin-Yoke, et al. "Dietary Exposure to Heterocyclic Amines in a Chinese Population." Nutrition and Cancer, vol. 52, no. 2, 2005, pp. 147-55.
Wong KY, Su J, Knize MG, et al. Dietary exposure to heterocyclic amines in a Chinese population. Nutr Cancer. 2005;52(2):147-55.
Wong, K. Y., Su, J., Knize, M. G., Koh, W. P., & Seow, A. (2005). Dietary exposure to heterocyclic amines in a Chinese population. Nutrition and Cancer, 52(2), 147-55.
Wong KY, et al. Dietary Exposure to Heterocyclic Amines in a Chinese Population. Nutr Cancer. 2005;52(2):147-55. PubMed PMID: 16201846.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary exposure to heterocyclic amines in a Chinese population. AU - Wong,Kin-Yoke, AU - Su,Jin, AU - Knize,Mark G, AU - Koh,Woon-Puay, AU - Seow,Adeline, PY - 2005/10/6/pubmed PY - 2006/1/13/medline PY - 2005/10/6/entrez SP - 147 EP - 55 JF - Nutrition and cancer JO - Nutr Cancer VL - 52 IS - 2 N2 - Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2- amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino -1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, and 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef. SN - 0163-5581 UR - https://www.unboundmedicine.com/medline/citation/16201846/Dietary_exposure_to_heterocyclic_amines_in_a_Chinese_population_ L2 - http://www.tandfonline.com/doi/full/10.1207/s15327914nc5202_5 DB - PRIME DP - Unbound Medicine ER -