title: Heterocyclic amine content in fast-food meat products.
abstract: Heterocyclic aromatic amines are sometimes formed during the cooking of muscle meats, and their mutagenic and carcinogenic effects are of potential concern in the aetiology of human cancer. In a large survey of the heterocyclic amine content of foods, fried or charbroiled hamburgers, fried chicken, chicken breast sandwiches, fish sandwiches and breakfast sausages were purchased from fast-food restaurants. At least three different chains were visited per product and samples from five stores from each chain were pooled. The solid-phase extraction and HPLC method was used to analyse pooled samples for heterocyclic amine content and mutagenic activity with the Ames/Salmonella assay. Samples were analysed in a blind study which also contained quality control samples of two types, one high and one low in heterocyclic amine content and mutagenic activity. Results from the fast-food products showed undetectable levels of heterocyclic amines in 10 of 17 samples and only low levels [< or = 1 ng/g total of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx)] in the remaining samples. Compared with literature values based primarily on laboratory and home cooking conditions, fast-food meat products appear to contribute only a small percentage of the estimated daily dietary intake of heterocyclic amines.
authors.affiliation: Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, CA 94551-9900, USA.
authors.forename: M G
authors.initials: MG
authors.lastname: Knize
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: O A
authors.initials: OA
authors.lastname: Levander
authors.forename: P L
authors.initials: PL
authors.lastname: Cunningham
authors.forename: J S
authors.initials: JS
authors.lastname: Felton
mesh_terms: D000588:Amines / Q000032:analysis / Q000378:metabolism* / Q000633:toxicity; D002273:Carcinogens / Q000378:metabolism* / Q000633:toxicity; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis; D005506:Food Contamination; D006571:Heterocyclic Compounds / Q000032:analysis / Q000378:metabolism* / Q000633:toxicity; D007093:Imidazoles / Q000378:metabolism / Q000633:toxicity; D008396:Maryland; D008461:Meat Products / Q000009:adverse effects* / Q000032:analysis; D009152:Mutagenicity Tests; D009153:Mutagens / Q000378:metabolism* / Q000633:toxicity; D011810:Quinoxalines / Q000378:metabolism / Q000633:toxicity; D012015:Reference Standards
chemical_list: D000588:Amines; D002273:Carcinogens; D006571:Heterocyclic Compounds; D007093:Imidazoles; D009153:Mutagens; D011810:Quinoxalines; C036990:2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline; C049584:2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; C045421:3,4,8-trimethylimidazo(4,5-f)quinoxalin-2-amine