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[Heterocyclic amines in cooked meat].

R Vikse¹, R Reistad, I L Steffensen

¹Statens institutt for folkehelse, Oslo.

Tidsskrift for Den Norske Laegeforening : Tidsskrift for Praktisk Medicin, Ny Raekke

|February 20, 1999

Summary

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Pharmacology & toxicology·1999

Dietary heterocyclic amines (HCAs), formed during high-temperature meat cooking, are linked to increased cancer incidence. Reducing intake of these compounds may lower cancer risk.

Area of Science:

Oncology
Toxicology
Nutritional Science

Context:

Cancer incidence is rising globally, with diet implicated in 30-70% of cases.
Heterocyclic amines (HCAs) are compounds formed during high-temperature meat and fish processing.
HCAs are considered potential dietary carcinogens due to their presence in cooked foods.

Purpose:

To investigate the role of heterocyclic amines (HCAs) in diet-related cancer.
To identify the factors influencing HCA formation and levels in food.
To assess the carcinogenic potential of HCAs in animal models and their correlation with human cancers.

Summary:

Heterocyclic amines (HCAs) are generated in meats and fish cooked above 150°C, with levels varying by cooking time and temperature.

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Twenty different HCAs have been identified, and several have demonstrated carcinogenicity in animal studies.

PhIP, a prevalent HCA, induces cancers in rats mirroring common human cancers like colon, prostate, and mammary cancer.

Epidemiological studies suggest a link between red meat consumption and increased risk of colon, mammary, and prostate cancers.

Impact:

Findings support recommendations for reduced intake of HCAs to mitigate cancer risk.
Provides practical advice for minimizing HCA exposure through dietary modifications.
Highlights the importance of understanding dietary carcinogens in public health strategies.