|
Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the well done stage, in pan drippings, and in meat surfaces that show a crispy brown crust. Epidemiological studies show associations between intakes of heterocyclic amines and cancers of the colon, rectum, breast, prostate, pancreas, lung, stomach, and esophagus, and animal feeding experiments support a causal relationship. The U.S. Department of Health and Human Services Public Health Service labeled several heterocyclic amines as likely to be carcinogenic to humans in its 13th ''Report on Carcinogens''.〔(【引用サイトリンク】title=Substances Listed in the Thirteenth Report on Carcinogens )〕 Changes in cooking techniques have been shown to reduce the level of heterocyclic amines in meat. == Heterocyclic amines, meat, and cancer == After scientists discovered the carcinogenic components in cigarette smoke, they questioned whether carcinogens could also be found in foods that were smoked or burned, such as meats.〔Sugimura,T.(1997). Overview of carcinogenic heterocyclic amines. Mutation Research, 376, 211-219.〕 In 1977, cancer-causing compounds, now known to be heterocyclic amine, were discovered in food as a result of normal household cooking processes.〔〔Norat T, Lukanova A, Ferrari P, Riboli E. (2002). Meat consumption and colorectal cancer risk: dose-response meta-analysis of epidemiological studies. International Journal of Cancer, 98, 241-256.〕 A total of 20 compounds fall into the category of heterocyclic amines, often abbreviated HCAs. Table 1 shows the chemical name and abbreviation of those most commonly studied. All four of these compounds are included in the 13th Report on Carcinogens.〔(【引用サイトリンク】title=Substances Listed in the Thirteenth Report on Carcinogens )〕 The compounds found in food are formed when creatine (a non-protein amino acid found in muscle tissue), other amino acids, and monosaccharides are heated together at high temperatures (125-300o C or 275-572o F) or cooked for long periods of time. HCAs form at the lower end of this range when the cooking time is long; at the higher end of the range, HCAs are formed within minutes.〔Skog KI, Johansson AE, Jagerstad MI. (1998) Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence, and intake. Food and Chemical Toxicology, 36,879-896.〕 The most potent of the HCAs, MeIQ, is almost 24 times more carcinogenic than aflatoxin, a carcinogen produced by mold.〔 Most of the 20 HCAs are more toxic than benzopyrene, a carcinogen found in cigarette smoke and coal tar. MeIQ, IQ, and 8-MeIQx have been reported as the most potent mutagens using the Ames test.〔Turesky, RJ. (2007). Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicology Letters, 168, 219-227.〕 These HCAs are 100 times more potent carcinogens than PhIP, the compound most commonly found as a result of normal cooking procedures.〔〔Nobuyuki I, Hasegawa R, Imaidi K, Tamano S, Hagiwara A, Hirose M, Shirai T. (1997). Carcinogenicity of 2-amino-1-methyl-6-phenylimidazo()pyridine (PhIP) in the rat. Mutation Research, 376, 107-114.〕 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「Heterocyclic amine formation in meat」の詳細全文を読む スポンサード リンク
|