Cooked food aromatic amines

With aromatic amines such as benzidine, 4-aminobiphenyl and 2-aminonaphthalene, which cause bladder cancer, epidemiological evidence suggests that those with the slow acetylator phenotype who have occupational exposure are more at risk. In contrast, with the heterocyclic amines produced in food by cooking, such as PhIP, which cause colon cancer, it seems from similar evidence that fast acetylators are more at risk. 

R. D. Klassen, D. Lewis, B. P.-Y. Lau, and N. P. Sen, Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region, Food Res. Int., 2002, 35, 837-847. 

Whether any one of the contaminants or mixture of contaminants of food introduced by cooking, if any, is responsible for some cancers is not currently known and awaits further research. What is clear is that cooking food in certain ways will introduce known carcinogens, such as polycyclic aromatic hydrocarbons, heterocyclic amines, and acrylamide into our diet. By avoiding this style of cooking any risk can be minimized. 

Heterocyclic aromatic amines (HAA) are carcinogenic compounds that may occur in food. They are probably formed during cooking processes by the pyrolysis of amino acids and proteins. Since the mid 1990s, LC-MS plays a role in the analysis and characterization of these HAA. Both ESI-MS and APCl-MS are applied. A recent special issne of Journal of Chromatography B [82] emphasizes the analytical challenges related to HAA. The stractnres of the most abundant HAA in cooked food are shown in Figure 14.10. 

Chiang, T.A., Pei-Fen, W., Ying, L.S., Wang, L.F., and Ko, Y.C. (1999) Mutagenicity and aromatic amine content of fumes from heated cooking oils produced in Taiwan. Food Chem. Toxicol, 37,125-134. 

Turesky, R. J., Taylor, J., Schnackenberg, L., Freeman, J. P., and Holland, R. D. 2005. Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and griU scrapings. J. Agric. Food Chem. 53 3248-3258. 

Knize, M. G., Salmon, C. R, Mehta, S. S., and Felton, J. S. 1997b. Analysis of cooked muscle foods for heterocyclic aromatic amine carcinogens. Mutat. Res. 376 129-134. 

Oz, F., Kaban, G., and Kaya, M. 2007. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chem. 104 67-72. 

Given their long history of use, it appears unlikely that there are essential oils consumed by humans that contain constituents not yet studied that are weak nongenotoxic carcinogens at chronic high-dose levels. Even if there are such cases, because of the relatively low intake (Lucas et al., 1999) as constituents of essential oils, these yet-to-be-discovered constituents would be many orders of magnitude less potent than similar levels of a atoxins (found in peanut butter), the polycyclic heterocyclic amines (found in cooked foods), or the polynuclear aromatic hydrocarbons (also found in... 

Ni W., McNaughton L., Lemaster D.M., Sinha R., Turesky R.J. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry. Journal of Agricultural and Food Chemistry, 56 ... 

Some dietary practices are thought to contribute to cancer development (Table 21.7). For example, high-temperature cooking prodnces carcinogens such as heterocyclic amines and polycychc aromatic hydrocarbons, and storing food can allow microbial carcinogens, snch as aflatoxin, to be prodnced (see Figure 21.27). 

Knize et al. (200) reported some preliminary results for a new SPE technique for the analysis of aromatic mutagen amines in foods for which no method was still developed, together with results obtained by the SPE-PRS method developed by Gross. The underdevelopment method should also be able to extract trimethyilimidazopyridine (TMIP) and DMIP (2-amino- 1,6-di-methylazo[4,5-fc]pyridine) by using an acid/ion-exchange scheme (SCX method). The extracts were analyzed by HPLC with UV or fluorescence detection. The content of resultant HAAs depended on the kind of meat and on the cooking conditions. 

---