Heterocyclic amines are a group of chemical compounds, many of which can form during cooking. They are found in meat that is cooked to the "well done" stage, in drip pan and on the surface of the meat indicating a brown or black crust. Epidemiological studies show a link between heterocyclic amine intake and colon, rectal, breast, prostate, pancreatic, lung, stomach/esophageal cancers and animal feeding experiments supporting causal relationships. The Department of Health and Health Services The US Public Health Service is labeled several heterocyclic amines as potential carcinogens in its 13 Video Heterocyclic amine formation in meat
​​Compound
More than 20 compounds fall into the category of heterocyclic amines, often abbreviated as HCA [1]. Table 1 shows the chemical names and abbreviations of the most frequently studied.
These four compounds are included in Report 13 on Carcinogens.
Maps Heterocyclic amine formation in meat
Meat
Compounds found in foods are formed when creatine (a non-protein amino acid found in muscle tissue), other amino acids and monosaccharides are heated together at high temperatures (125-300 o C or 275-572 o F) or cooked for a long time. HCA is formed at the lower end of this range when the cooking time is long; at the higher end of the range, the HCA is formed within minutes.
Milled beef
A review of 14 studies of HCA content in cooked beef under home conditions found in Northern Europe and the US found a range of values ​​(Table 2). Since the standard US meat presentation is 3 ounces, Table 2 includes the projected maximum amount of HCA found in the beef patty.
( n.d. = nothing detected )
United States
Meat is a major component of American food. Data from 1960 showed a combined consumption of 148 pounds of combined beef, pork and chicken; in 2004, that number increased to 195 pounds a year. Raw beef constituted 42% of the beef market in 2000. Consumption of beef, especially processed and processed beef, is the highest in households with incomes at or below 130 percent of the poverty level.
The pattern of ration/ethnic intake of beef indicates that non-Hispanic whites and Asians consume the least amount of beef. Non-Hispanic African-Americans have the highest consumption of beef, beef, and processed steak per capita compared to the other three racial/ethnic groups.
More than half of the beef purchased in the US comes from retail stores and prepared at home. Mill meat is the highest per capita beef both at home and outdoors.
Beef consumption is the highest among men ages 12-19 who consume an average of 50 pounds per year per capita. The 12-19 year age group shows the highest consumption of beef for women, but the number (28.5 pounds) is much lower than that of men.
US dietary exposure has been estimated at 1-17 ng/kg body weight per day. Table 3 shows average daily HCA consumption for a subgroup of US residents. This analysis is based on food intake data from 27215 people who participated in the Food Survey of Food Survey by Individual Survey (CSFII) 1994-1996. About 16 percent of HCA exposure comes from hamburgers.
African American men have a 50-100% higher intake than white men and African American men consume three times more HCA as white men (Table 4).
Cooking
HCA formation during cooking depends on the type of meat, cooking temperature, brown level and cooking time. The lower meat fat and water content shows higher HCA concentrations after cooking. More HCAs are formed when the surface temperature of the pot is higher than 220 o C (428 o F) like most frying or grilling. However, HCA also forms at lower temperatures when cooking time is long, as in roasting. HCA concentrations are higher in brown or burnt crusts resulting from high temperatures. Drops of pots and pieces of meat left over after fried meats have a high concentration of HCAs. Beef, chicken and fish have a higher concentration than pork. Sausages are high in fat and water and show low concentrations.
The ground beef toast shows a lower HCA level if they are reversed every minute until the target temperature is reached. Beef cooked when frozen did not show any difference in HCA level compared to room temperature patty.
Cancer
After scientists discovered a carcinogenic component in cigarette smoke, they questioned whether carcinogens could also be found in smoked foods, such as meat. In 1977, cancer-causing heterocyclic amine compounds were found in food as a result of the household cooking process.
The most powerful of HCAs, MeIQ, is almost 24 times more carcinogenic than aflatoxin, a carcinogen produced by fungi.
Most of the 20 HCAs are more toxic than benzopirena, a carcinogen found in cigarette smoke and coal tar. MeIQ, IQ and 8-MeIQx are the most potent mutagens according to the Ames test. This HCA is 100 times more potent carcinogens than Phip, the most commonly found compound as a result of normal cooking.
HCA contributes to the development of cancer by causing gene mutations, causing new cells to grow in uncontrolled ways and forming tumors. Epidemiological studies linked consumption of well-cooked meat with an increased risk of certain cancers, including colon or rectal cancers. A review of research articles on meat consumption and colon cancer estimates that red meat consumption contributes to 7 to 9% of colon cancer cases in European men and women.
Research on animals
Long-term mouse studies show that PhIP causes colon cancer and mammary glands in mice. Female mice given a dosage of 0, 12.4, 25, 50, 100 or 200 ppm from PhIP showed a dose-dependent incidence of adenocarcinoma. The offspring of female mice exposed to Phip during pregnancy have a higher prevalence of adenocarcinoma than those whose mothers have never been exposed. This is true even for a child who is not exposed to Phip. Phips were transferred from mother to offspring in their breast milk.
Epidemiological studies
The effects of HCA and cooked meat are well cooked in less established humans. Meat consumption, especially cooked and cooked meat at high temperatures, can be used as an indirect measure of HCA exposure. A review of all reported studies between 1996 and 2007 examining the association between HCA, meat and cancer. Twenty-two studies were found; 18 shows the relationship between meat intake or HCA exposure and some forms of cancer. HCA exposure was measured in 10 studies and of those, 70% showed a link with cancer. The authors concluded that high intake of well-done meat and/or high exposure to certain HCAs could be associated with colon, breast, prostate, pancreatic, lung, stomach and esophageal cancers.
A recent study found that the relative risk for colorectal cancer increased in intake of & gt; 41.4 ng/day. Some evidence of a relative risk increase occurs with MeIQx intake greater than or equal to 19.9 ng/day, but the trend is not as strong for PhIP.
Recent studies have mixed results, found no association between diet heterocyclic amines and lung cancer in women who never smoked, no association between HCA intake and prostate cancer risk, but showed a positive association between red meat, Phip and bladder cancer and improvement risk of advanced prostate cancer with intake of cooked meat at high temperatures.
Although not all studies have reported an association between HCA and/or meat and cancer intake, the National Toxicology Program of the Department of Health and Public Health Services, the National Toxicology Program found sufficient evidence to label the four HCAs as "a reasonable anticipation of becoming a human carcinogen" in twelve Carcinogen Report , published in 2011. HCAs known as IQ were first listed in the tenth report in 2002. MeIQ, MeIQx and PhIP were added to the list of anticipated carcinogens in 2004. Carcinogens say that MeIQ has been associated with anal and colon cancer, MeIQx with lung cancer, IQ with breast cancer and Phip with stomach and breast cancer. However, there are no current federal guidelines that focus on the recommended HCA levels of consumption in meat.
References
Source of the article : Wikipedia
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