Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

Meat Science

Volumn 93, Issue 1, 2013, Pages 85-91

  Aaslyng, Margit D ^a   Duedahl Olesen, Lene ^b   Jensen, Kirsten ^a   Meinert, Lene ^a  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Barbecue; Beef; Chicken; Heterocyclic amine; Polycyclic aromatic hydrocarbon; Pork

Indexed keywords

BARBECUE; CHICKEN; HETEROCYCLIC AMINES; PORK; SURFACE COLOURS;

AMINES; ANIMALS; BEEF; POLYCYCLIC AROMATIC HYDROCARBONS;

MEATS;

AMINE; CARBOLINE DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON; PYRIDINE DERIVATIVE;

ANIMAL; ARTICLE; CATTLE; CHICKEN; COLOR; COOKING; DENMARK; HEAT; MEAT; SWINE;

AMINES; ANIMALS; CARBOLINES; CATTLE; CHICKENS; COLOR; COOKING; DENMARK; HOT TEMPERATURE; MEAT; POLYCYCLIC HYDROCARBONS, AROMATIC; PYRIDINES; SWINE;

EID: 84866985422     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.004     Document Type: Article

References (45)

1. Alaejos M.S., Pino V., Afonso A.M. Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet: Influence of the genetic suspensibility to develop human cancer. A review. Food Research International 2008, 41:327-340.
2. Arvidsson P., van Boekel M.A.J.S., Skog K., Jägerstad M. Formation of mutagenic Maillard reaction products. The Maillard reaction in foods and medicine 1998, 219-224. The Royal Society of Chemistry, Cambridge. 1st ed. J. O'Brian, H. Nursten, M.J.C. Crabbe, J.M. Ames (Eds.).
3. Busquets R., Jönsson J.Å., Frandsen H., Puignou L., Galceran M.T., Skog K. Hollow fibre-supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples. Molecular Nutrition & Food Research 2009, 53:1496-1504.
4. Chen B.H., Lin Y.S. Formation of polycyclic aromatic hydrocarbons during processing of duck meat. Journal of Agricultural and Food Chemistry 1997, 45:1394-1403.
5. Duedahl-Olesen L., Christensen J.H., Højgård A., Granby K., Timm-Heinrich M. The influence of smoking parameters on the concentration of PAHs in Danish smoked fish. Food Additives and Contaminants 2010, 27:1294-1305.
6. Duedahl-Olesen L., White S., Binderup M.-L. Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat products. Polycyclic Aromatic Compounds 2006, 26:163-184. (J.).
7. EFSA Scientific opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food. The EFSA Journal 2008, 724:1-114.
8. European Commission Commission regulation (EC) no. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union 2006, 364/5.
9. European Commission Commission regulation (EU) no. 835/2011 of 19 August 2011 amending regulation (EC) no. 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union 2011, 215/4.
10. Felton J.S., Jägerstad M., Knize M.G., Skog K., Wakabayashi K. Contents in foods, beverages and tobacco. Heterocyclic amines 2000, 31-73. John Wiley & Sons LTD, Chichester, UK. 1st ed. M. Nagao, T. Sugimura (Eds.).
11. Felton J.S., Malfatti M.A., Knize M.G., Salmon C.P., Hopmans E.C., Wu R.W. Health risks of heterocyclic amines. Mutation Research 1997, 376:37-41.
12. Fromberg A., Højgård A., Duedahl-Olesen L. Analysis of polycyclic aromatic hydrocarbons in vegetable oils combining gel permeation chromatography with solid-phase extraction clean-up. Food Additives and Contaminants 2007, 24:758-767.
13. FSTA FD 06/13. Investigation of the formation of PAHs in foods prepared in the home and from catering outlets to determine the effects of frying, grilling, barbecuing, toasting and roasting by White, S., Fernandes, A. and Rose, M 2007.
14. Gibis M. Effect of oil marinades with garlic, onion and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. Journal of Agricultural and Food Chemistry 2007, 55:10240-10247.
15. Hebert J.R., Clemow L., Pbert L., Ockene I.S., Ockene J.K. Social desirability bias in dietary self-report may compromise the validity of dietary intake measures. International Journal of Epidemiology 1995, 24:389-398.
16. Jägerstad M., Skog K. Genotoxicity of heat-processed foods. Mutation Research 2005, 574:156-172.
17. Jägerstad M., Skog K., Arvidsson P., Solyakov A. Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1998, 207:419-427.
18. Jira W. A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes. European Food Research and Technology 2004, 218:208-212.
19. Kazerouni N., Sinha R., Hsu C.H., Greenberg A., Rothmann N. Analysis of 200 food items for benzo(a)pyrene and estimation of its intake in an epidemiologic study. Food and Chemical Toxicology 2001, 39:423-436.
20. Kehlet U., Meinert L., Aaslyng M.D. The effects of addition of antioxidants, pan-frying temperature and microwave heating on formation of heterocyclic aromatic amines in pork products. Ghent, Belgium: 57th International Congress of Meat Science and Technology, 7-12 August 2011 2011.
21. King R.S., Kadlubar F.F., Turesky R.J. In vivo metabolism. Heterocyclic amines 2000, 74-89. John Wiley & Sons LTD, Chichester, UK. 1st ed. M. Nagao, T. Sugimura (Eds.).
22. Knize M.G., Dolbeare F.A., Carroll K.L., Moore D.H., Felton J.S. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. Food and Chemical Toxicology 1994, 32:595-603.
23. Knutsen H., Binderup M.-L., Vikse R., Øvrebø S. Vurdering af helserisiko ved konsum av grillet mat. Norges Vitenskapskomiteen for mattrygghet (VKM) 2007, In Norwegian, English summary, www.vkm.no.
24. Larsson B.K., Sahlberg G.P., Eriksson A.T., Busk L.A. Polycyclic aromatic hydrocarbons in grilled food. Journal of Agricultural and Food Chemistry 1983, 31:867-8736.
25. Lin J., Wu X., Wang J.-M., Chen M., Grossman H.B., Dinney C.P. http://www.sciencedaily.com/releases/2010/04/100419150827.htm.
26. Noll I.B., de Figueiredo M.C. Determination of benzo(a)pyrene in barbecued meat in Brazil. Informacion Tecnologica 1997, 8:177-181.
27. Norat T., Bingham S., Ferrari P. Meat, fish and colorectal cancer risk: The European Prospective Investigation into Cancer and Nutrition. Journal of the National Cancer Institute 2005, 97:907-916.
28. Pais P., Salmon C.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 1999, 47:1098-1108.
29. Persson E., Oroszvari B.K., Tornberg E., Sjöholm I., Skog K. Heterocyclic amine formation during frying of frozen beefburgers. International Journal of Food Science and Technology 2008, 43:62-68.
30. Persson E., Sjöholm I., Skog K. Heat and mass transfer in chicken breasts - Effect on PhIP formation. European Food Research and Technology 2002, 214:455-459.
31. Pfau W., Rosenvold K., Young J.F. Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate. Food and Chemical Toxicology 2006, 44:2086-2091.
32. Reinik M., Tamme T., Roasto M., Juhkam K., Tenno T., Kiis A. Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia. Food Additives and Contaminants: Part A 2007, 24:429-437.
33. Renk B.Z., Kauffman R.G., Schaefer D.M. Effect of temperature and method of cookery on the retention of intramuscular lipid in beef and pork. Journal of Animal Science 1985, 61:876-881.
34. SCF Opinion of the Scientific Committee on Food on the risks to human health of polycyclic aromatic hydrocarbons in food 2002, SCF/CS/CNTM/PAH/29 final 4. December 2002, European Commission Health and Consumer Protection Directorate-General, http://ec.europa.eu/food/food/chemicalsafety/contaminants/out153_en.pdf.
35. Schneider K., Roller M., Kalberlah F., Schumacher-Wolz U. Cancer risk assessment for oral exposure to PAH mixtures. Journal of Applied Toxicology 2002, 22:73-83.
36. Sinha R., Knize M.G., Salmon C.P., Brown E.D., Rhodes D., Felton J.S., et al. Heterocyclic amino content of pork products cooked by different methods and to varying degrees of doneness. Food and Chemical Toxicology 1998, 36:289-297.
37. Skog K., Jägerstad M. Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines. Acrylamide and other hazardous compounds in heat-treated foods 2006, 408-424. CRC Press, Woodhead Publishing Limited, Cambridge, England. 1st ed. K. Skog, J. Alexander (Eds.).
38. Skog K., Solyakov A. Heterocyclic amines in poultry products: A literature review. Food and Chemical Toxicology 2002, 40:1213-1221.
39. 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 1995, 16:861-867.
40. Smith J.S., Ameri F., Gadgil P. Effect of marinades on the formation of heterocyclic amines in grilled beef steaks. Journal of Food Science 2008, 73:T100-T105.
41. Solyakov A., Skog K. Screening for heterocyclic amines in chicken cooked in various ways. Food and Chemical Toxicology 2002, 40:1205-1211.
42. Sugimura T., Wakabayashi K., Nakagama H., Nagao M. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Cancer Science 2004, 95:290-299.
43. Thomson B.M., Lake R.J., Cressey P.J., Knize M.G. Estimated cancer risk from heterocyclic amines in cooked meat - A New Zealand perspective. Proceedings of the Nutrition Society of New Zealand 1996, 21:106-115.
44. Tóth L., Blass W. The effect of smoking technology on the products. II. Effect of smoldering temperature of wood and of cooling, washing and filtering of smoke. Fleishwirtschaft 1972, 52:1419-1422.
45. World Cancer Research Fund (WCRF), American Institute for Cancer Research (AICR) Food, nutrition, physical activity and the prevention of cancer 2007, 517. AICR, Washington DC.