title: High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.
abstract: Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds found in meats cooked at high temperatures. Although chicken is consumed in large quantities in the United States, there is little information on its HAA content. The objective of this study was to measure the five predominant HAAs (IQ, MeIQ, MeIQx, DiMeIQx, and PhIP) in chicken cooked by various methods to different degrees of doneness. Chicken breasts were panfried, oven-broiled, or grilled/barbecued. Whole chickens were roasted or stewed. Skinless, boneless chicken breasts were cooked to three degrees of doneness: just until done, well done, or very well done. High levels of PhIP (ranging from 12 to 480 ng/g cooked meat) were found in chicken breasts when panfried, oven-broiled, and grilled/barbecued but not in while roasted or stewed chicken. PhIP concentration increased in skinless, boneless chicken breast with longer cooking time, higher internal temperature, and greater degree of surface browning. PhIP concentration was also high in chicken breasts cooked with skin and bones. MeIQx and DiMeIQx levels increased with the degree of doneness, whereas IQ and MeIQ were not detectable in any of these chicken samples. Certain cooking methods produce PhIP, a known colon and breast carcinogen in rodents and possibly a human carcinogen, at substantially higher levels in chicken than has been reported previously in red meat.
authors.affiliation: Epidemiology and Biostatistics Program, National Cancer Institute, NIH, Rockville, Maryland 20892, USA.
authors.forename: R
authors.initials: R
authors.lastname: Sinha
authors.forename: N
authors.initials: N
authors.lastname: Rothman
authors.forename: E D
authors.initials: ED
authors.lastname: Brown
authors.forename: C P
authors.initials: CP
authors.lastname: Salmon
authors.forename: M G
authors.initials: MG
authors.lastname: Knize
authors.forename: C A
authors.initials: CA
authors.lastname: Swanson
authors.forename: S C
authors.initials: SC
authors.lastname: Rossi
authors.forename: S D
authors.initials: SD
authors.lastname: Mark
authors.forename: O A
authors.initials: OA
authors.lastname: Levander
authors.forename: J S
authors.initials: JS
authors.lastname: Felton
mesh_terms: D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D002645:Chickens; D006358:Hot Temperature; D007093:Imidazoles / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D011804:Quinolines / Q000032:analysis
chemical_list: D002273:Carcinogens; D007093:Imidazoles; D011804:Quinolines; C049584:2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; C036989:2-amino-3,4-dimethylimidazo(4,5-f)quinoline