Heterocyclic amines: Occurrence and prevention in cooked food

被引:48
作者
RobbanaBarnat, S [1 ]
Rabache, M [1 ]
Rialland, E [1 ]
Fradin, J [1 ]
机构
[1] CONSERVATOIRE NATL ARTS & METIERS, EQUIPE GENIE BIOL, F-75003 PARIS, FRANCE
关键词
aminoimidazoazaarenes; cooking methods; health risk; heterocyclic amines; mutagenicity; prevention;
D O I
10.2307/3432886
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
This article deals with the mutagenic heterocyclic amines, especially the aminoimidazoazaarenes family, isolated from cooked foods. The conditions which lead to their occurrence in foods are discussed. This formation primarily depends on the characteristics of the food, such as the type of the food and the presence of precursors, water, and lipids. Secondarily, it depends on the cooking modes where the temperature is considered to be the most important factor involved in their formation. As their formation during cooking represents a health risk, we present some ways and means to limit their formation by alternative coking methods that tend to decrease heterocyclic amine concentrations in foods as they are implicated in cancer risks.
引用
收藏
页码:280 / 288
页数:9
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