Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations

Food Quality and Preference

Volumn 16, Issue 2, 2005, Pages 91-101

  Olsson, Viktoria ^a   Skog, Kerstin ^b   Lundström, Kerstin ^a   Jägerstad, Margaretha ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Frying; Heterocyclic amines; Intake; Pig meat; Questionnaire

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; GLYCOGEN; HETEROCYCLIC AMINE; MUTAGENIC AGENT;

ADOLESCENT; ADULT; AGED; ALLELE; ANIMAL TISSUE; ARTICLE; CALCULATION; CONSUMER; FEEDING BEHAVIOR; FEMALE; FOOD ANALYSIS; FOOD INTAKE; FOOD PREFERENCE; FRYING; GENOTYPE; HUMAN; MALE; MEAT; NONHUMAN; PHOTOGRAPHY; QUESTIONNAIRE; SWEDEN; SWINE; TEMPERATURE;

SUS SCROFA;

EID: 13944265722     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.02.003     Document Type: Article

References (53)

1. Alexander J. Reistad R. Hegstad S. Frandsen H. Ingebrigtsen K. Paulsen J.E. & Becher G. Biomarkers of exposure to heterocyclic amines: Approaches to improve the exposure assessment Food and Chemical Toxicology 40 8 2002 1131-1137
2. Augustsson K. Lindblad J. Overvik E. & Steineck G. A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens Food Additives and Contaminants 16 5 1999 215-225
3. Augustsson K. Skog K. Jägerstad M. Dickman P.W. & Steineck G. Dietary heterocyclic amines and cancer of the colon, rectum, bladder and kidney: A population-based study Lancet 353 1999 703-707
4. Augustsson K. Skog K. Jägerstad M. & Steineck G. Assessment of the human exposure to heterocyclic amines Carcinogenesis 18 10 1997 1931-1935
5. Augustsson K. & Steineck G. Cancer risk based on epidemiological studies In: Nagao M. & Sugimura T. (Eds.), Food borne carcinogens, heterocyclic amines 2000 Wiley Chichester
6. Bång J. Nukaya H. & Skog K. Blue Chitin columns for the extraction of heterocyclic amines from cooked meat Journal of Chromatography A 977 1 2002 97-105
7. - genotype and drip loss in meat from Danish pigs Meat Science 56 1 2000 49-55
8. Borgen E. Formation of heterocyclic amines in meat model systems and cooked meat products 2002 Licentiate dissertation Lund University Lund
9. Bowers J.A. Harrison D.L. & Kropf D.H. Browning and associated properties of porcine muscle Journal of Food Science 33 1968 147-151
10. - allele Meat Science 63 2 2003 211-224
11. Dagerskog M. Bengtsson N.E. Pan frying of meat patties - relationship among crust formation, yield, composition and processing conditions Lebensmittel-Wissenschaft and Technologie 7 4 1974 202 207
12. Dalrymple R.H. & Hamm R. A method for extraction of glycogen and metabolites from a single muscle sample Journal of Food Technology 8 1973 439-444
13. - carrier pigs. A biochemical and ultrastructural study Comparative Biochemistry and Physiology 104B 2 1993 321-326
14. Fernandez X. Tornberg E. Naveau J. Talmant A. & Monin G. Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of Hampshire crossbred pigs Journal of the Science of Food Agriculture 59 1992 307-311
15. Holtz E. Skjöldebrand K. Jägerstad M. Laser Reuterswärd A. Isberg & P.-E. Effect of recipes on crust formation and mutagenicity in meat products during baking Journal of Food Technology 20 1985 57-66
16. Honikel K.O. Reference methods for the assessment of physical characteristics of meat Meat Science 49 4 1998 447-457
17. IARC Monographs on the evaluation of carcinogenic risk to humans 1993 International Agency for Research on Cancer Lyon
18. Jägerstad M. Laser Reuterswärd A. Öste R. Dahlqvist A. Olsson K. Grivas S. & Nyhammar T. Creatine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef In: Waller G.R.a.F. Feather M.S. (Eds.), The Maillard reaction in foods and nutrition 1983 507-519 American Chemical Society Washington, DC
19. Jordbruksverket (2003). Konsumtion av livsmedel, Jordbruksstatistisk årsbok 2003 (pp Kapitel 18). Jönköping, Sweden: The Swedish Board of Agriculture
20. - phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy Meat Science 55 2000 273-278
21. Keating G.A. Layton D. & Felton J.S. Factors determining dietary intakes of heterocyclic amines in cooked foods Mutation Research 443 1999 149-156
22. Keating G.A. Sinha R. Layton D. Salmon C.P. Knize M.G. Bogen K.T. Lynch C.F. & Alavanja M. Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States) Cancer Causes & Control 11 8 2000 731-739
23. Keating G.A. & Bogen K.T. Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet Food and Chemical Toxicology 39 1 2001 29-43
24. Knize M.G. Andresen B.D. Healy N. Shen N.H. Lewis P.R. Bjeldanes L.F. Hatch F.T. & Felton J.S. Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef Food and Chemical Toxicology 23 12 1985 1035-1040
25. Lebret B. Le Roy P. Monin G. Lefaucheur L. Caritez J.C. Talmant A. Elsen J.M. & Sellier P. Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine sceletal muscle Journal of Animal Science 77 1999 1482-1489
26. Le Roy P. Elsen J.M. Caritez J.-C. Talmant A. Juin H. Sellier P. & Monin G. Comparison between the three porcine genotypes for growth, carcass composition and meat quality traits Genetics Selection Evolution 32 2000 165-186
27. Lundström K. Andersson A. & Hansson I. Effect of RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire Meat Science 42 2 1996 145-153
28. Mäkelä, J., Kjärnes, U., & Ekström, M. (2001). Eating patterns - a day in the lives of Nordic people (SIFO report no. 7): Statens institutt for forbruksforskning
29. Martins S. van & Boekel M. Melanoidins extinction coefficient in the glucose/glycine Maillard reaction Food Chemistry 83 1 2003 135-142
30. Milan D. Jeon J.-T. Looft C. Amarger V. Robic A. Thelander M. Rogel-Gaillard C. Paul S. Iannuccelli N. Rask L. Ronne H. Lundström K. Reinsch N. Gellin J. Kalm E. Le Roi P. Chardon P. & Andersson L. A mutation in PRKAG3 associated with excess glycogen content in pig skeletal muscle Science 288 2000 1248-1251
31. Moeller S.J. Baas T.J. Leeds T.D. Emnett R.S. & Irvin K.M. Rendement Napole gene effects and a comparison of glycolytic potential and DNA genotyping for classification of Rendement Napole status in Hampshire-sired pigs Journal of Animal Science 81 2003 402-410
32. Nagao M. A new approach to risk estimation of food-borne carcinogens - heterocyclic amines - based on molecular information Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 431 1 1999 3-12
33. Nyhammar T. Studies on the Maillard reaction and its role in the formation of food mutagens 1986 Swedish University of Agricultural Sciences Sweden, Uppsala
34. Olsson V. Solyakov A. Skog K. Lundström K. & Jägerstad M. Natural variations of precursors in pig meat affect the yield of heterocyclic amines - Effects of RN genotype, feeding regime, and sex Journal of Agricultural and Food Chemistry 50 10 2002 2962-2969
35. Pais P. Salmon S.P. Knize M.G. & Felton J.S. Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings Journal of Agricultural and Food Chemistry 47 1999 1098-1108
36. Persson E. Graziani G. Ferracane R. Fogliano V. & Skog K. Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers Food and Chemical Toxicology 41 11 2003 1587-1597
37. Persson E. Sjoholm I. & Skog K. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers Journal of Agricultural and Food Chemistry 51 15 2003 4472-4477
38. Simmons S.L. Carr T.R. & McKeith F.K. Effects of internal temperature and thickness on palatability of pork loin chops Journal of Food Science 50 1985 313-315
39. Sinha R. Chow W.H. Kulldorff M. Denobile J. Butler J. Garcia-Closas M. Weil R. Hoover R.N. & Rothman N. Well-done, Grilled red meat increases the risk of colorectal adenomas Cancer Research 59 17 1999 4320-4324
40. Sinha R. Knize M.G. Salmon C.P. Brown E.D. Rhodes D. Felton J.S. Levander O.A. & Rothman N. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness Food and Chemical Toxicology 36 4 1998 289-297
41. Sinha R. & Rothman N. Exposure assessment of heterocyclic amines (HCAs) in epidemiologic studies Mutation Research 376 1997 195-202
42. Skog K. Problems associated with the determination of heterocyclic amines in cooked foods and human exposure Food and Chemical Toxicology 40 8 2002 1197-1203
43. Skog K. & Jägerstad M. Effects of monosaccarides and disaccarides on the formation of food mutagens in model systems Mutation Research 230 1990 263-272
44. Skog K. & Jägerstad M. Effects of glucose on the formation of PhIP in a model system Carcinogenesis 12 12 1991 2297-2300
45. Skog K. & Jägerstad M. Laser Reuterswärd A. Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties Food and Chemical Toxicology 30 8 1992 681-688
46. Skog K. Johansson M. & Jägerstad M. Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake Food and Chemical Toxicology 36 1998 879-896
47. Skog K. Steineck G. Augustsson K. & Jägerstad M. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues Carcinogenesis 16 4 1995 861-867
48. Sugimura T. Overview of carcinogenic heterocyclic amines Mutation Research 376 1997 211-219
49. Sugimura T. Nutrition and dietary carcinogens Carcinogenesis 21 3 2000 387-395
50. Totsuka Y. Fukutome K. Takahashi M. Takahashi S. Tada A. Sugimura T. & Wakabayashi K. Presence of N-2-(deoxyguanosin-8-yl)-2-amino-3, 8-demethylimidazo [4,5-f]quinoxaline (dG-C8-MeIQx) in human tissues Carcinogenesis 17 5 1996 1029-1034
51. Voskuil D.W. Augustsson K. Dickman P.W. van't Veer P. & Steineck G. Assessing the human intake of heterocyclic amines: Limited loss of information using reduced sets of questions Cancer Epidemiology Biomarkers and Prevention 8 9 1999 809-814
52. Wahlefeld A.W. Holz G. Bergmeyer H.U. Creatine & Bergmeyer H.U. Methods of enzymatic analysis 1786-1790 1974 Verlag Chemie and Academic Press Weinheim, New York and London
53. Wakabayashi K. Nagao M. Esumi H. & Sugimura T. Food-derived mutagens and carcinogens Cancer Research 52 7 1992 S2092-S2098