title: Heterocyclic amines in poultry products: a literature review.
abstract: Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products.
authors.affiliation: Department of Applied Nutrition and Food Chemistry, Centre for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden
authors.forename: K
authors.initials: K
authors.lastname: Skog
authors.forename: A
authors.initials: A
authors.lastname: Solyakov
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D003296:Cooking / Q000379:methods; D004781:Environmental Exposure; D005504:Food Analysis; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature / Q000009:adverse effects*; D006801:Humans; D011200:Poultry; D011202:Poultry Products / Q000032:analysis*; D018570:Risk Assessment
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds