Factors determining dietary intakes of heterocyclic amines in cooked foods.
The identification of heterocyclic amines (HCAs) in cooked foods has focused attention on the potential health effects from their consumption in the diet. Recent studies have estimated daily dietary intakes of HCAs that vary 10-fold and implicated different cooked meats as the prime source of HCAs in the diet. These varied estimates can be attributed to the different dietary assessment methods used in these studies, as well as the different levels of HCAs ascribed to the most commonly consumed cooked meats. Epidemiological studies utilizing information on dietary practice and food intake have found higher risks for several cancers among individuals consuming the highest levels of HCAs. These studies have highlighted the importance of using information on cooking methods in addition to food intake to accurately estimate dietary exposure to HCAs.
Keating
G A
GA
Health and Ecological Assessment Division, Lawrence Livermore National Laboratory, P.O. Box 808, L-396, Livermore, CA 94551, USA. keating2@11nl.gov
Layton
D W
DW
Felton
J S
JS
D000588:Amines / Q000009:adverse effects / Q000032:analysis* / Q000378:metabolism; D003296:Cooking; D005506:Food Contamination / Q000032:analysis*; D006571:Heterocyclic Compounds / Q000009:adverse effects / Q000032:analysis* / Q000378:metabolism; D006801:Humans; D008460:Meat / Q000009:adverse effects / Q000032:analysis; D013696:Temperature
D000588:Amines; D006571:Heterocyclic Compounds