Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation,...

Area of Science:

• Food Chemistry
• Toxicology
• Public Health

Background:

• Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds formed during high-temperature cooking of protein-rich foods.
• Their formation involves complex reactions between amino acids, creatin(in)e, and sugars, influenced by cooking parameters.
• HAAs are associated with increased cancer risk, necessitating research for public health and food safety.

Approach:

• This review synthesizes current knowledge on HAAs.
• It examines their chemical structures, formation pathways, and influencing factors.
• The review also covers toxicological mechanisms, occurrence in food, and analytical methodologies.

Key Points:

• HAAs are formed via Maillard reactions and related pathways during cooking.
• Factors like temperature, time, food composition, and cooking method significantly impact HAA levels.
• Mechanisms of toxicity include DNA adduct formation, oxidative stress, and inflammation.

Conclusions:

• Understanding HAA chemistry and formation is vital for developing preventive strategies.
• Research supports risk assessment and management for minimizing HAA exposure.
• Innovative approaches aim to reduce HAA formation and mitigate associated health risks.