Potential sources of carcinogenic heterocyclic amines in the Chinese diet: Results from a 24-h dietary recall study in Singapore

European Journal of Clinical Nutrition

Volumn 59, Issue 1, 2005, Pages 16-23

  Koh, W P ^a   Yang, H N ^a   Yang, H Q ^a   Low, S H ^a   Seow, A ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

24 h recall; Cancer risk; Dietary intake; Heterocyclic amines; Meat

Indexed keywords

HETEROCYCLIC AMINE;

ADULT; AGED; ARTICLE; BEVERAGE; CARCINOGENICITY; CHINESE; COHORT ANALYSIS; CONTROLLED STUDY; COOKING; DIETARY INTAKE; EXPOSURE; FEMALE; FISH; FOOD INTAKE; FRYING; HUMAN; HUMAN EXPERIMENT; INFORMATION; INTERVIEW; MALE; MEAT; MEDICAL RECORD; NORMAL HUMAN; POPULATION RESEARCH; POULTRY; RANDOMIZATION; SINGAPORE;

AGED; AMINES; CARCINOGENS; COHORT STUDIES; COOKERY; DIET; DIET SURVEYS; FEMALE; FOOD HABITS; HETEROCYCLIC COMPOUNDS; HUMANS; MALE; MEAT; MENTAL RECALL; MIDDLE AGED; NEOPLASMS; PROSPECTIVE STUDIES; SINGAPORE;

EID: 12144253712     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602027     Document Type: Article

References (47)

1. Anderson KE, Sinha R, Kulldorff M, Gross M, Lang NP, Barber C, Harnack L, DiMagno E, Bliss R & Kadlubar FF (2002): Meat intake and cooking techniques: associations with pancreatic cancer. Mutat. Res. 506-507, 225-231.
2. Archer CL, Morse P, Jones RF, Shirai T, Haas GP & Wang CY (2000): Carcinogenicity of the N-hydroxy derivative of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3, 8-dimethyl-imidazo[4,5-f]quinoxaline and 3, 2′ -dimethyl-4-aminobiphenyl in the rat. Cancer Lett. 155, 55-60.
3. Augustsson K. Skog K, Jagerstad M & Steineck G (1997): Assessment of the human exposure to heterocyclic amines. Carcinogenesis 18, 1931-193S.
4. Augustsson K, Lindblad J, Overvik E & Steineck G (1999): A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens. Food Addit. Contam. 16, 215-225.
5. Bjeldanes LF, Morris MM, Felton JS, Healy S, Stuermer D, Berry P, Timourian H & Hatch FT (1982): Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet. Food Chem. Toxicol. 20, 357-363.
6. Bjeldanes LF, Morris MM, Timourian H & Hatch FT (1983): Effects of meat composition and cooking conditions on mutagen formation in fried ground beef. J. Agric. Food Chem. 31, 18-21.
7. Bogen KT & Keating GA (2001): U.S. dietary exposures to heterocyclic amines. J. Expo. Anal. Environ. Epidemiol. 11, 155-168.
8. Byrne C, Sinha R, Platz EA. Giovannucci E, Colditz GA, Hunter DJ, Speizer FE & Willett WC (1998): Predictors of dietary heterocyclic amine intake in three prospective cohorts. Cancer Epidemiol. Biomarkers Prev. 7, 523-529.
9. De Stefani E, Ronco A, Mendilaharsu M, Guidobono M & Deneo-Pellegrini H (1997): Meat intake, heterocyclic amines, and risk of breast cancer: a case-control study in Uruguay. Cancer Epidemiol. Biomarkers Prev. 6, 573-581.
10. Deneo-Pellegrini H, De Stefani E, Ronco A, Mendilaharsu M & Carzoglio JC (1996): Meat consumption and risk of lung cancer; a case-control study from Uruguay. Lung Cancer 14, 195-205.
11. Ferguson LR (2002): Meat consumption, cancer risk and population groups within New Zealand. Mutat. Res. 506-507, 215-224.
12. Gerhardsson de Verdier M, Hagman U, Peters RK, Steineck G & Overvik E (1991): Meat, cooking methods and colorectal cancer: a case-referent study in Stockholm. Int. J. Cancer 49, 520-525.
13. Hankin JH, Stram DO, Arakawa K, Park S, Low SH, Lee HP & Yu MC (2001): Singapore Chinese Health Study: development, validation, and calibration of the quantitative food frequency questionnaire. Nutr. Cancer 39, 187-195.
14. Hasegawa R, Tanaka H, Tamano S, Shirai T, Nagao M, Sugimura T & Ito N (1994): Synergistic enhancement of small and large intestinal carcinogenesis by combined treatment of rats with five heterocyclic amines in a medium-term multi-organ bioassay. Carcinogenesis 15 2567-2S73.
15. Jagerstad M, Olsson K, Grivas S, Negishi C, Wakabayashi K, Tsuda M, Sato S & Sugimura. T (1984): Formation of 2-amino-3,8-dimethy-limidazo[4.5-f]quinoxaline in a model system by heating creatinine, glycine and glucose. Mutat. Res. 126, 239-244.
16. Kampman E, Slattery ML, Bigler J, Leppert M, Samowitz W, Caan BJ & Potter JD (1999): Meat consumption, genetic susceptibility, and colon cancer risk: a United States multicenter case-control study. Cancer Epidemiol. Biomarkers Prev. 8, 15-24.
17. Keating GA, Layton DW & Felton JS (1999): Factors determining dietary intakes of heterocyclic amines in cooked foods. Mutat. Res. 443, 149-156.
18. Keating GA & Bogen KT (2001): Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet. Food Chem. Toxicol. 39, 29-43.
19. Knekt P, Albanes D, Seppanen R, Aromaa A, Jarvinen R, Hyvonen L, Teppo L & Pukkala E (1990): Dietary fat and risk of breast cancer. Am. J. Clin. Nutr. 52, 903-908.
20. Knize MG, Andresen BD, Healy SK, Shen NH, Lewis PR, Bjeldanes LF, Hatch FT & Felton JS (1985): Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef. Food Chem. Toxicol. 23, 1035-1040.
21. Knize MG, Sinha R, Rothman N, Brown ED, Salmon CF, Levander OA, Cunningham PL & Felton JS (1995): Heterocyclic amine content in fast-food meat products. Food Chem. Toxicol. 33, 545-551.
22. Knize MG, Salmon CP, Pais P & Felton JS (1999): Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens. In Impact of Processing on Food Safety ed. al. Je pp 179-193. New York: Kluwer Academic/Plenum Publishers.
23. Kobayashi M, Hanaoka T, Nishioka S, Kataoka H & Tsugane S (2002): Estimation of dietary HCA intakes in a large-scale population-based prospective study in Japan. Mutat. Res. 506-507 233-241.
24. Lang NP, Butler MA, Massengill J, Lawson M, Stotts RC, Hauer-Jensen M & Kadlubar FF (1994): Rapid metabolic phenotypes for acetyltransferase and cytochrome P4501A2 and putative exposure to food-borne heterocyclic amines increase the risk for colorectal cancer or polyps. Cancer Epidemiol. Biomarkers Prev. 3, 675-682.
25. Layton DW, Bogen KT, Knize MG, Hatch FT, Johnson VM & Felton JS (1995): Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research. Carcinogenesis 16, 39-52.
26. Linseisen J, Kesse E, Slimani N, Bueno-De-Mesquita HB, Ocke MC, Skeie G, Kumle M, Dorronsoro Iraeta M, Morote Gomez P, Janzon L, Stattin P, Welch AA, Spencer EA, Overvad K, Tjonneland A, Clavel-Chapelon F, Miller AB, Klipstein-Grobusch K, Lagiou P, Kalapothaki V, Masala G, Giurdanella MC, Norat T, Riboli E, Rohrmarm S, Becker N, Sinha R, Lund E, Martinez C, Barricarte A, Mattisson I, Berglund G, Welch A, Davey G, Lotze G, Vasilopoulou E, Polychronopoulos E, Pala V, Celentano E & Peeters PH (2002): Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: results from 24-h dietary recalls. Cooking of meat and fish in Europe - results from the European Prospective Investigation into Cancer and Nutrition (EPIC). Public Health Nutr. 5, 1243-1258.
27. Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E & Fogliano, V (2001): Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system. J. Agric. Food Chem. 49, 3969-3975.
28. Murtaugh MA, Ma KN, Sweeney C, Caan BJ & Slattery ML (2004): Meat consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. J. Nutr. 134, 776-784.
29. Nagao M, Ushijima T, Watanabe N, Okochi E, Ochiai M, Nakagama H & Sugimura T (2002): Studies on mammary carcinogenesis induced by a heterocyclic amine, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, in mice and rats. Environ. Mol. Mutagen. 39, 158-164.
30. Norrish AE, Ferguson LR, Knize MG, Felton JS, Sharpe SJ & Jackson RT (1999): Heterocyclic amine content of cooked meat and risk of prostate cancer. J. Natl. Cancer Inst. 91, 2038-2044.
31. Robbana-Barnat S, Rabache M, Rialland E & Fradin J (1996): Heterocyclic amines: occurrence and prevention in cooked food. Environ. Health Perspect. 104, 280-288.
32. Rohrmann S, Linseisen J, Becker N, Norat T, Sinha R, Skeie G, Lund E, Martinez C, Barricarte A, Mattisson I, Berglund G, Welch A, Davey G, Overvad K, Tjonneland A, Clavel-Chapelon F, Kesse E, Lotze G, Klipstein-Grobusch K, Vasilopoulou E, Polychronopoulos E, Pala V, Celentano E, Bueno-De-Mesquita HB, Peeters PH, Riboli E & Slimani N (2002): Cooking of meat and fish in Europe - results from the European Prospective Investigation into Cancer and Nutrition (EPIC). Eur. J. Clin. Nutr. 56, 1216-1230.
33. Salmon CP, Knize MG, Panteleakos FN, Wu RW, Nelson DO & Felton JS (2000): Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef. J. Natl. Cancer Inst. 92, 1773-1778.
34. Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, Rossi SC, Mark SD, Levander OA & Felton JS (1995): High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Res. 55, 4516-4519.
35. Sinha R & Rothman N (1997): Exposure assessment of heterocyclic amines (HCAs) in epidemiologic studies. Mutat. Res. 376, 195-202.
36. Sinha R, Kulldorff M, Curtin J, Brown CC, Alavanja MC & Swanson CA (1998a): Fried, well-done red meat and risk of lung cancer in women (United States). Cancer Causes Control 9, 621-630.
37. Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA & Rothman N (1998b): Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness. Food Chem. Toxicol. 36, 289-297.
38. Sinha R, Gustafson DR, Kulldorff M, Wen WQ, Cerhan JR & Zheng W (2000): 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen in high-temperature-cooked meat, and breast cancer risk. J. Natl. Cancer Inst. 92, 1352-1354.
39. Skog K (1993): Cooking procedures and food mutagens: a literature review. Food Chem. Toxicol. 31, 655-675.
40. Skog K, Steineck G, Augustsson K & Jagerstad M (1995): Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. Carcinogenesis 16, 861-867.
41. Skog KI, Johansson MA & Jagerstad MI (1998): Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food Chem. Toxicol. 36, 879-896.
42. Tran NL, Salmon CP, Knize MG & Colvin ME (2002): Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties. Food Chem. Toxicol. 40, 673-684.
43. Wakabayashi K, Ushiyama H, Takahashi M, Nukaya H, Kim SB, Hirose M, Ochiai M, Sugimura T & Nagao M (1993): Exposure to heterocyclic amines. Environ. Health Perspect. 99, 129-134.
44. Wu AH, Shibata D, Yu MC, Lai MY & Ross RK (2001): Dietary heterocyclic amines and microsatellite instability in colon adenocarcinomas. Carcinogenesis 22, 1681-1684.
45. Yoshimoto M, Tsutsumi M, Iki K, Sasaki Y, Tsujiuchi T, Sugimura T, Wakabayashi K & Konishi Y (1999): Carcinogenicity of heterocyclic amines for the pancreatic duct epithelium in hamsters. Cancer Lett. 143, 235-239.
46. Zheng W, Gustafson DR, Sinha R, Cerhan JR, Moore D, Hong CP, Anderson KE, Kushi LH, Sellers TA & Folsom AR (1998): Well-done meat intake and the risk of breast cancer. J. Natl. Cancer Inst. 90 1724-1729.
47. Zimmerli B, Rhyn P, Zoller O & Schlatter J (2001): Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment. Food Addit. Contam. 18 533-551.