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Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds.
J Food Sci 2019; 84(1):192-200JF

Abstract

Heterocyclic amines (HCAs) have been identified as highly mutagenic and are risk factors for human cancer. In recent years, the intake of fast-food meat products has increased exponentially due to their convenience. Therefore, it is important to assess the health risks of HCAs and provide useful public dietary guidelines. Eight fast-food meat products were selected from the Chinese market, including chicken, beef, and fish, to evaluate their health risk in conjunction with HCAs. Crispy chicken drumsticks contained the maximum level of total HCAs (24.18 ± 3.57 ng/g), followed by crispy fried chicken burgers (19.99 ± 1.41 ng/g) and traditional Chinese nuggets (19.17 ± 1.23 ng/g), whereas shrimp cake burgers had the lowest levels (13.17 ± 1.77 ng/g). Crispy chicken drumsticks (men: 169.12 ng/day, women: 108.70 ng/day), hot chicken wings (men: 126.32 ng/day, women: 142.11 ng/day), and crispy fried chicken burgers (men: 129.78 ng/day, women: 59.91 ng/day) were found to provide the highest dietary intake of HCAs in both genders, which may lead to an increase in colorectal and breast cancers. PRACTICAL APPLICATIONS: The rapid expansion of the Chinese fast-food industry has promoted serious health problems, such as colorectal cancer and some cardiovascular diseases. Several epidemiological studies revealed that a high intake of processed meats may increase the risk of cancer in humans because cooking food proteins, such as meat, at high temperatures could produce high levels of carcinogenic compounds, such as HCAs. Because of the vast variation in eating habits, preparation methods and the frequency of meat consumption, it is important to evaluate the accurate level of HCAs in commercially available fast-food meat products with the aim to clarify the association between processed meats and the health risk.

Authors+Show Affiliations

Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.College of Environmental Science & Engineering, Inst. of Functional Food, Anhui Normal Univ., Wuhu, Anhui, 241000, PR China. Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.College of Engineering, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30561018

Citation

Khan, Iftikhar Ali, et al. "Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available On the Chinese Market and Assessment of Human Exposure to These Compounds." Journal of Food Science, vol. 84, no. 1, 2019, pp. 192-200.
Khan IA, Yiqun C, Zongshuai Z, et al. Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds. J Food Sci. 2019;84(1):192-200.
Khan, I. A., Yiqun, C., Zongshuai, Z., Ijaz, M. U., Brohi, S. A., Ahmad, M. I., ... Huang, M. (2019). Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds. Journal of Food Science, 84(1), pp. 192-200. doi:10.1111/1750-3841.14418.
Khan IA, et al. Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available On the Chinese Market and Assessment of Human Exposure to These Compounds. J Food Sci. 2019;84(1):192-200. PubMed PMID: 30561018.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds. AU - Khan,Iftikhar Ali, AU - Yiqun,Cheng, AU - Zongshuai,Zhu, AU - Ijaz,Muhammad Umair, AU - Brohi,Sarfaraz Ahmed, AU - Ahmad,Muhammad Ijaz, AU - Shi,Caiyue, AU - Hussain,Muzahir, AU - Huang,Jichao, AU - Huang,Ming, Y1 - 2018/12/18/ PY - 2018/07/04/received PY - 2018/11/09/revised PY - 2018/11/16/accepted PY - 2018/12/19/pubmed PY - 2019/3/30/medline PY - 2018/12/19/entrez KW - dietary intake KW - fast-food meat products KW - health risk KW - heterocyclic amines KW - human exposure SP - 192 EP - 200 JF - Journal of food science JO - J. Food Sci. VL - 84 IS - 1 N2 - Heterocyclic amines (HCAs) have been identified as highly mutagenic and are risk factors for human cancer. In recent years, the intake of fast-food meat products has increased exponentially due to their convenience. Therefore, it is important to assess the health risks of HCAs and provide useful public dietary guidelines. Eight fast-food meat products were selected from the Chinese market, including chicken, beef, and fish, to evaluate their health risk in conjunction with HCAs. Crispy chicken drumsticks contained the maximum level of total HCAs (24.18 ± 3.57 ng/g), followed by crispy fried chicken burgers (19.99 ± 1.41 ng/g) and traditional Chinese nuggets (19.17 ± 1.23 ng/g), whereas shrimp cake burgers had the lowest levels (13.17 ± 1.77 ng/g). Crispy chicken drumsticks (men: 169.12 ng/day, women: 108.70 ng/day), hot chicken wings (men: 126.32 ng/day, women: 142.11 ng/day), and crispy fried chicken burgers (men: 129.78 ng/day, women: 59.91 ng/day) were found to provide the highest dietary intake of HCAs in both genders, which may lead to an increase in colorectal and breast cancers. PRACTICAL APPLICATIONS: The rapid expansion of the Chinese fast-food industry has promoted serious health problems, such as colorectal cancer and some cardiovascular diseases. Several epidemiological studies revealed that a high intake of processed meats may increase the risk of cancer in humans because cooking food proteins, such as meat, at high temperatures could produce high levels of carcinogenic compounds, such as HCAs. Because of the vast variation in eating habits, preparation methods and the frequency of meat consumption, it is important to evaluate the accurate level of HCAs in commercially available fast-food meat products with the aim to clarify the association between processed meats and the health risk. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30561018/Occurrence_of_Heterocyclic_Amines_in_Commercial_Fast_Food_Meat_Products_Available_on_the_Chinese_Market_and_Assessment_of_Human_Exposure_to_these_Compounds_ L2 - https://doi.org/10.1111/1750-3841.14418 DB - PRIME DP - Unbound Medicine ER -