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Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.

Abstract

This review covers the bibliographic data from the last 10 years on the possible carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red meat intake, cooking methods applied to red meat, and doneness of cooking are discussed from an epidemiological point of view. The role in the carcinogenicity of the HAAs has been assigned to two main factors: first, the very high frequency of consumption of red meat; and, second, very darkly browned meats from cooking. However, there are some uncertainties associated with epidemiological results such as the presence of other carcinogens, co-carcinogens and anti-carcinogens in the diet, analytical results on the content of HAAs in foods, food frequency questionnaires, and mainly genetic susceptibility to HAAs. It is concluded that there is not sufficient scientific evidence to support the hypothesis that human cancer risk is due specifically to the intake of HAAs in the diet.

Authors+Show Affiliations

Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, Spain. mtsanz@ull.esNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

17952757

Citation

Alaejos, M S., et al. "Exposure to Heterocyclic Aromatic Amines From the Consumption of Cooked Red Meat and Its Effect On Human Cancer Risk: a Review." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 25, no. 1, 2008, pp. 2-24.
Alaejos MS, González V, Afonso AM. Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008;25(1):2-24.
Alaejos, M. S., González, V., & Afonso, A. M. (2008). Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 25(1), pp. 2-24.
Alaejos MS, González V, Afonso AM. Exposure to Heterocyclic Aromatic Amines From the Consumption of Cooked Red Meat and Its Effect On Human Cancer Risk: a Review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008;25(1):2-24. PubMed PMID: 17952757.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review. AU - Alaejos,M S, AU - González,V, AU - Afonso,A M, Y1 - 2007/10/18/ PY - 2007/10/24/pubmed PY - 2008/7/23/medline PY - 2007/10/24/entrez SP - 2 EP - 24 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 25 IS - 1 N2 - This review covers the bibliographic data from the last 10 years on the possible carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red meat intake, cooking methods applied to red meat, and doneness of cooking are discussed from an epidemiological point of view. The role in the carcinogenicity of the HAAs has been assigned to two main factors: first, the very high frequency of consumption of red meat; and, second, very darkly browned meats from cooking. However, there are some uncertainties associated with epidemiological results such as the presence of other carcinogens, co-carcinogens and anti-carcinogens in the diet, analytical results on the content of HAAs in foods, food frequency questionnaires, and mainly genetic susceptibility to HAAs. It is concluded that there is not sufficient scientific evidence to support the hypothesis that human cancer risk is due specifically to the intake of HAAs in the diet. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/17952757/Exposure_to_heterocyclic_aromatic_amines_from_the_consumption_of_cooked_red_meat_and_its_effect_on_human_cancer_risk:_a_review_ L2 - http://www.tandfonline.com/doi/full/10.1080/02652030701474235 DB - PRIME DP - Unbound Medicine ER -