title: Dietary exposure to heterocyclic amines in a Chinese population.
abstract: Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2- amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino -1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, and 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.
authors.affiliation: Department of Community, Occupational and Family Medicine, Faculty of Medicine, National University of Singapore, Singapore.
authors.forename: Kin-Yoke
authors.initials: KY
authors.lastname: Wong
authors.forename: Jin
authors.initials: J
authors.lastname: Su
authors.forename: Mark G
authors.initials: MG
authors.lastname: Knize
authors.forename: Woon-Puay
authors.initials: WP
authors.lastname: Koh
authors.forename: Adeline
authors.initials: A
authors.lastname: Seow
mesh_terms: D000328:Adult; D000367:Age Factors; D000588:Amines / Q000032:analysis*; D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D002681:China / Q000208:ethnology; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003296:Cooking / Q000379:methods; D005260:Female; D005504:Food Analysis; D006571:Heterocyclic Compounds / Q000032:analysis*; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D012846:Singapore; D011795:Surveys and Questionnaires; D013696:Temperature
chemical_list: D000588:Amines; D002273:Carcinogens; D006571:Heterocyclic Compounds