Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
Ubaid ur Rahman, Amna Sahar, Muhammad Issa Khan, Mudasar Nadeem
LWT
Abstract
Heterocyclic aromatic amines are compounds produced in meat subjected to high temperature cooking. Formation of these substances is highly influenced by cooking method, cooking time, cooking temperature, and type of meat. Heterocyclic amines contain heterocyclic rings and nitrogen containing groups within their structure. Risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers are decidedly associated with the consumption of heterocyclic amines. These mutagenic compounds can be attenuated by addition of different fruits and vegetable extracts. Several spices and antioxidants can also be used for the reduction of these heterocyclic amines. The level of heterocyclic amines can be reduced by cooking at low temperature and by decreasing the cooking time. Formation of heterocyclic amines can also be prevented by marinating the meat before frying or grilling and by microwave pre-treatments. Objectives of this review are to create awareness about health risks, and to stimulate further research on other suitable ways to reduce the cancer risks associated with the consumption of cooked meat products.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
heterocyclic amines can be prevented by marinating the meat before frying or grilling and by microwave pre-treatments
“Formation of heterocyclic amines can also be prevented by marinating the meat before frying or grilling and by microwave pre-treatments.”
heterocyclic amines can be attenuated by addition of different fruits and vegetable extracts
“These mutagenic compounds can be attenuated by addition of different fruits and vegetable extracts.”
heterocyclic amines are associated with risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers
“Risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers are decidedly associated with the consumption of heterocyclic amines.”