Heterocyclic amines dietary sources

Heieditarv nonpolyposts colorectal cancer [HNPCC),886 Heterocyclic amines, 889 chemical structures, 809 dietary sources, 888-892 metabolisin, 890 mutations in APC and, 890-891 Hdxokinase, 35, 36,45 Hexokinase gene, prumoter, 35 Hibernation, 384... 

Process flavors are widely used in prepared foods to enhance the taste and odor of these products. Process flavors were identified as potential dietary sources of heterocyclic amines, both monocyclic heteroaromatic amines (MHAs), and polycyclic heteroaromatic amines (PHAs). MHAs are innocuous substances, some of which have flavoring characteristics. However, PHAs are reported to be potent mutagens and animal carcinogens (Munro et aL, 1993) and have been the subject of significant interest regarding their potential human health risk. 

This chapter is divided into seven main sections. The first of these sections is focused on technological contaminants, namely heterocyclic amines, acrylamide, furan, chloropropanok and their fatty acid esters, polycycKc aromatic hydrocarbons, monocyclic aromatic hydrocarbons, nitroso compounds, and ethyl carbamate. Other sections deal with microbial toxins (mycotoxins and bacterial toxins), persistent organohalogen contaminants (such as polychlorinated biphenyls, dibenzodioxins and dibenzofurans), chlorinated ahphatic hydrocarbons, pesticides (persistent chlorinated hydrocarbons and modem pesticides), veterinary medicines and contaminants from packaging materials. Presented for each of these contaminants are structures, properties, occurrence and the main sources of dietary intake, mechanisms of formation, possibilities of food contamination, prevention and mitigation and health and toxicological evaluations. 

Aromatic amines (AAs) and heterocyclic aromatic amines (HAAs) are ubiquitous environmental and dietary contaminants, many of which are carcinogens. Compounds of both classes contain an exocydic amino group, which is a prerequisite for their genotoxicity (Figure 7.1). In this chapter, the sources of exposure, mechanisms of metabolic activation, formation and detection of DNA adducts, and biological effects of AA-DNA and HAA-DNA adducts are highlighted. 

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