Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 25, Issue 1, 2008, Pages 2-24

  Alaejos, M S ^a   Gonzalez V ^a   Afonso, A M ^a  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

Author keywords

Heterocyclic aromatic amines; Human cancer risk; Intake

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; ACRYLAMIDE; ACYLTRANSFERASE; ALPHA TOCOPHEROL; AROMATIC AMINE; ASCORBIC ACID; BENZO[A]PYRENE; BETA CAROTENE; CALCIUM; CYTOCHROME P450 1A2; FOLIC ACID; HETEROCYCLIC AMINE; NITROSAMINE; OLIVE OIL; POLYCYCLIC AROMATIC HYDROCARBON; SOYBEAN OIL; SULFOTRANSFERASE;

BLADDER CANCER; BRAIN CANCER; BREAST CANCER; CALCIUM INTAKE; CANCER; CANCER PREVENTION; CANCER RISK; CARCINOGENICITY; CHEMICAL CARCINOGENESIS; COLORECTAL CANCER; COOKED FOOD; COOKING; ENVIRONMENTAL EXPOSURE; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; FRUIT; GENETIC SUSCEPTIBILITY; HUMAN; HYPOTHESIS; KIDNEY CANCER; LARYNX CANCER; LUNG CANCER; MEAT; NONHUMAN; PANCREAS CANCER; PHYSICAL ACTIVITY; PRIORITY JOURNAL; PROSTATE CANCER; QUESTIONNAIRE; REVIEW; RISK REDUCTION; TOXICOKINETICS; VEGETABLE; VITAMIN INTAKE;

AMINES; ANIMALS; CARCINOGENS; COOKERY; DIET; HETEROCYCLIC COMPOUNDS; HUMANS; MEAT; MUTAGENS; NEOPLASMS; RISK FACTORS;

EID: 36749039697     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030701474235     Document Type: Article

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