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|Section2= |Section3= |Section7= |Section8= }} PhIP (2-Amino-1-methyl-6-phenylimidazo()pyridine) is one of the most abundant heterocyclic amines (HCAs) in cooked meat. PhIP is formed at high temperatures from the reaction between creatine or creatinine (found in muscle meats), amino acids, and sugar. PhIP formation increases with the temperature and duration of cooking and also depends on the method of cooking and the variety of meat being cooked. The U.S. Department of Health and Human Services National Toxicology Program has declared PhIP as "reasonably anticipated to be a human carcinogen".〔U.S. Department of Health and Human Services, Public Health Service, National Toxicology Program. (2011). Report on Carcinogens, 12th ed., p. 222.〕 International Agency for Research on Cancer (IARC), part of World Health Organization, has classified PhIP as IARC Group 2B carcinogen (i.e., possibly carcinogenic to humans).〔a b International Agency for Research on Cancer (IARC) (1997) PhIP (2-amino-1-methyl-6-phenylimidazo()pyridine)(Group 2B). Summaries & Evaluations. http://www.inchem.org/documents/iarc/vol56/08-phip.html〕 There is sufficient evidence in experimental animals, as well as in vitro models, for the carcinogenicity of PhIP.〔a b Cross, A., & Sinha, R. (2004) Meat-Related Mutagens/Carcinogens in the Etiology of Colorectal Cancer. Environmental and Molecular Mutagenesis. 44:45-55.〕 == Sources of PhIP == PhIP has been found in cooked beef, pork, chicken, and fish products. Exposure to PhIP depends on the eating habits of the individual and can vary up to 5000-fold. Exposure is also related to the type of meat, doneness, cooking method, and quantity consumed. Individual exposures can differ due to various anti-carcinogens in the diet. Different cooking methods for meat (broiling, grilling, frying, roasting, pan drippings) all contribute to formation of PhIP. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine」の詳細全文を読む スポンサード リンク
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