title: Carcinogenicities of heterocyclic amines in cooked food.
abstract: Mutagenic heterocyclic amines in cooked foods were carcinogenic to mice, rats and/or monkeys, when they were given orally continuously. The most common target organ was the liver, but in CDF1 mice lung tumors, forestomach tumors, lymphomas/leukemias, and blood vessel tumors in the brown adipose tissues were also induced. In F344 rats, in addition to liver tumors, tumors in the Zymbal gland, skin, clitoral gland, small and large intestines, oral cavity, and mammary gland were also induced. Monkeys given IQ developed metastatic hepatocellular carcinomas.
authors.affiliation: National Cancer Center Research Institute, Tokyo, Japan.
authors.forename: H
authors.initials: H
authors.lastname: Ohgaki
authors.forename: S
authors.initials: S
authors.lastname: Takayama
authors.forename: T
authors.initials: T
authors.lastname: Sugimura
mesh_terms: D000588:Amines / Q000633:toxicity*; D000818:Animals; D002273:Carcinogens; D003296:Cooking; D005506:Food Contamination; D006571:Heterocyclic Compounds / Q000633:toxicity*; D006801:Humans
chemical_list: D000588:Amines; D002273:Carcinogens; D006571:Heterocyclic Compounds