Mutagenicity processed foods

Presently about 20 different mutagenic and/or carcinogenic heterocyclic amines (HAs) have been isolated from various heat-processed foods. One class of these HAs is formed by pyrolysis of proteins or some amino acids. These HAs are amino-carbolines (Figure 13.7), and have been identified in grilled, broiled, baked, and fried meat and fish products, in meat sauces and bouillons, as well as in pyrolyzed proteins, glutamate, lysine, phenylalanine, tryptophan, ornithine, and creatine. 

Our experiments on the mutagenicity of these materials revealed that a water extract of the crumbs did not give a positive Ames test. On the other hand the ethanol extract after distillation produced reverted colonies in the range of the positive control (2-AF) with the most sensitive strains, but only without metabolic activation. The Maillard products responsible for mutations seemed to be metabolized in the living organism. In view of our experiments and the present international evaluation on heat-processed foods, the crumbs present no more detrimental risk to human health than other heat-processed foods, when consumed. 

De Meester C. Bacterial mutagenicity of heterocyclic amines found in heat processed food. Mutation Research. 221,235.1989. 

KRONE AND IWAOKA Mutagen Formation in Processed Foods Materials and Methods... 

Canned foods are another class of commercially processed foods which are widely consumed by the public. These products are subjected to extensive heat processing to achieve commercial sterility thus mutagen formation seemed to be a distinct possibility. A variety of canned meat, poultry, seafoods and vegetable products were therefore surveyed for mutagenicity (Tables III and IV). 

Although the possible toxicity and mutageneity of browned food products still remains an open issue, we feel there is sufficient data both from a nutritional and toxicological standpoint, for a reevaluation of the food processing priorities on the part of the food industries, who presently encourage this reaction in many processed foods for its flavor and color characteristics, while sacrificing nutrition and possibly even safety. 

Aflatoxin contamination causes economic losses of corn, cottonseed, peanuts, sorghum, wheat, rice, and other commodities, as well as economic losses of processed food and feedstuffs. As commodities considered unsafe for human consumption can be incorporated into animal feedstuffs [2,3], there exists opinion that aflatoxicosis in domestic animals is considerably more prevalent than it is diagnosed. Health effects occur in companion animals, livestock, poultry, and humans because aflatoxins are potent hepatotoxins, immunosuppressants, mutagens, and carcinogens [4-6]. Aflatoxins are teratogenic [7]. 

The next steps as regards processed foods will be to identify the chemical structure of the mutagens and to test them for mutagenesis and carcinogenesis in animals. 

Krone, C.A., Yeh, S.M.J. and Iwaoka, W.T. (1986). Mutagen formation during commercial processing of foods, Environ. Health Perspect., 67, 75-88. 

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