Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk?
N-Nitroso compounds (NOCs), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PHAs) are examples of carcinogenic substances, which are formed during cooking and processing of meat. Many researches suggest that high consumption of meat is positively associated with increased risk of some cancers. The majority of the researches are of epidemiological nature and, therefore, provide only associations related to population exposure to diet-related carcinogenic substances. The individual's exposure risk may be estimated by using food frequency questionnaire and analytical methods. However, there is a lack of methods which enable estimation of the risk concerning particular meat meals. The purpose of this paper was to summarize and emphasize the importance of factors influencing the formation of carcinogenic substances in meat during cooking.
The Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences , Warsaw , Poland.
Joanna
J
Trafialek
Wojciech
W
Kolanowski
D000588:Amines / Q000009:adverse effects; D002273:Carcinogens; D003296:Cooking; D004032:Diet / Q000009:adverse effects*; D006571:Heterocyclic Compounds / Q000009:adverse effects; D006801:Humans; D062407:Meals; D008460:Meat; D009369:Neoplasms / Q000139:chemically induced*; D009603:Nitroso Compounds / Q000009:adverse effects; D011084:Polycyclic Aromatic Hydrocarbons / Q000009:adverse effects; D012307:Risk Factors
D000588:Amines; D002273:Carcinogens; D006571:Heterocyclic Compounds; D009603:Nitroso Compounds; D011084:Polycyclic Aromatic Hydrocarbons
Carcinogens; cooking methods; heterocyclic amines; meat; polycyclic aromatic hydrocarbon