![]() ![]() One difficulty with conducting such studies is that it can be difficult to determine the exact level of HCA and/or PAH exposure a person gets from cooked meats. Population studies have not established a definitive link between HCA and PAH exposure from cooked meats and cancer in humans. However, the doses of HCAs and PAHs used in these studies were very high-equivalent to thousands of times the doses that a person would consume in a normal diet. Rodents fed PAHs also developed cancers, including leukemia and tumors of the gastrointestinal tract and lungs ( 17). In many experiments, rodents fed a diet supplemented with HCAs developed tumors of the breast, colon, liver, skin, lung, prostate, and other organs ( 11– 16). ![]() Studies have shown that exposure to HCAs and PAHs can cause cancer in animal models ( 10). HCAs and PAHs become capable of damaging DNA only after they are metabolized by specific enzymes in the body, a process called “bioactivation.” Studies have found that the activity of these enzymes, which can differ among people, may be relevant to the cancer risks associated with exposure to these compounds ( 3– 9). Cooking methods that expose meat to smoke contribute to PAH formation ( 2). For example, well-done, grilled, or barbecued chicken and steak all have high concentrations of HCAs. Whatever the type of meat, however, meats cooked at high temperatures, especially above 300 ✯ (as in grilling or pan frying), or that are cooked for a long time tend to form more HCAs. The formation of HCAs and PAHs varies by meat type, cooking method, and “doneness” level (rare, medium, or well done). PAHs can be found in other smoked foods, as well as in cigarette smoke and car exhaust fumes. HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. PAHs can also be formed during other food preparation processes, such as smoking of meats ( 1). The smoke contains PAHs that then adhere to the surface of the meat. PAHs are formed when fat and juices from meat grilled directly over a heated surface or open fire drip onto the surface or fire, causing flames and smoke. HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine or creatinine (substances found in muscle) react at high temperatures. In laboratory experiments, HCAs and PAHs have been found to be mutagenic-that is, they cause changes in DNA that may increase the risk of cancer. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame ( 1). What research is being conducted on the relationship between the consumption of HCAs and PAHs and cancer risk in humans? What evidence is there that HCAs and PAHs in cooked meats may increase cancer risk?ĭo guidelines exist for the consumption of food containing HCAs and PAHs?Īre there ways to reduce HCA and PAH formation in cooked meats? ![]() What factors influence the formation of HCA and PAH in cooked meats? What are heterocyclic amines and polycyclic aromatic hydrocarbons, and how are they formed in cooked meats? ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |