Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork

Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore

Probable human carcinogens are generated during Chinese-style high-temperature cooking of meat and have been detected in the ambient air and on the meat surface. Although the inhalation of these compounds is an established risk factor for lung cancer, exposure via fried meat consumption has not yet been prospectively evaluated as a risk factor. The relationship between fried meat intake and lung cancer risk was investigated using data from a prospective cohort study among Chinese in Singapore. Lung cancer cases (n = 1130) were identified from 61 321 men and women, 70% of whom were lifetime never smokers. Proportional hazards regression methods were used to calculate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs). Overall, there was no association between fried meat intake and risk of all lung cancers combined. For lung adenocarcinoma, fried meat intake had a statistically significant association with increased risk. The association between fried meat intake and risk of lung adenocarcinoma became stronger when analyses were restricted to lifetime never smokers. Compared with the lowest tertile of fried meat intake, the HRs (95% CIs) for the second and third tertiles were 1.43 (0.98, 2.08) and 1.51 (1.03, 2.22), respectively (P for trend = 0.04). The positive association was present among both men and women. There was no association between fried meat intake and risk of non-adenocarcinomas of the lung. Our prospective results for fried meat intake support consumption as an important route of exposure to compounds from Chinese-style high-temperature cooking for the development of lung adenocarcinoma.

Screening of non-polar heterocyclic amines in urine by microextraction in packed sorbent-fluorimetric detection and confirmation by capillary liquid chromatography

A rapid and simple procedure for the direct screening of urine samples is described. The method involves microextraction in a packed sorbent (MEPS) that is on-line coupled to a capillary liquid chromatograph with fluorimetric detection. The overall arrangement works as a screening/confirmatory system for monitoring non-polar heterocyclic aromatic amines (HAAs) in urine samples. This configuration allows the selective retention of HAAs from urine on a C(18) MEPS cartridge integrated in the needle of a micro-well plate autosampler. Retained HAAs were eluted with methanol/water (90:10, v/v) and directly injected into the fluorimetric detector. This screening method provides a yes/no binary response that may require confirmation. The samples for which the concentration of HAAs was close to or above the established threshold limit (30 ng mL(-1)) were subjected to capillary liquid chromatography (CLC) for confirmation purposes. A mobile phase of acetonitrile and triethylamine (25 mM) at pH 2.5, through a gradient of composition at a flow rate of 20 μL min(-1), resulted in good separations between the analytes in less than 11 min. This confirmation method allowed the determination of the analytes in the 10-100 ng mL(-1) range for harmane and norharmane and from 20 to 200 ng mL(-1) for 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b] indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido-[4,3-b] indole (Trp-P-2), 2-amino-9H-pyrido-[2,3-b] indole (AαC) and 2-amino-3-methyl-9H-pyrido-[2,3-b] indole (MeAαC), with relative standard deviation (RSD) values between 2.12% and 3.73%, and limits of detection between 1.6 and 5.6 ng mL(-1) for all the HAAs.

Risk factors for lung cancer: a case-control study in Hong Kong women

To identify etiological connections of lung cancer in Chinese women in Hong Kong, who are among the highest in lung cancer incidence and mortality, we conducted a case-control study, in which 279 female lung cancer cases and 322 controls were selected and frequency matched. A variety of information, including dietary habits, occupational history, smoking, domestic environmental exposures, and family history of cancer was collected, and their associations with lung cancer were analyzed with logistic analysis approach. In addition to positive associations with exposures to cooking emissions and to radon at home, smoking and family cancer history, we observed that increasing consumption of meat was linked to a higher risk, whereas consumptions of vegetables had a strong protective effect against lung cancer. Moderate consumption of coffee appeared to be beneficial against the disease. Those never employed and domestic helpers were at a higher risk. The results indicated that environmental exposures, risky personal behaviors, or lifestyle, as well as family cancer aggregation are among important contributors to the high incidence of lung cancer in Hong Kong females.

Mutagenic activity of overnight urine from healthy non-smoking subjects

Urinary mutagenicity was evaluated in relation to environmental mutagen exposure (i.e., diet, indoor/outdoor activities, residential area etc.) on the day prior to sample collection, and also considering factors that contribute to the variability of Salmonella mutagenicity assay results. Overnight urine samples from 283 healthy non-smoking residents of northeast Italy (46% males, 20-62 years) were analyzed for mutagenicity on sensitive Salmonella typhimurium strain YG1024 with S9 mix employing the preincubation version of the plate incorporation assay (i.e., the Salmonella reverse mutation test). Urinary mutagenicity varied between 0.02 and 9.84 rev/ equiv. ml, and 7% of samples were positive (i.e., sample elicited a two-fold increase in revertants). There was an evident increase in mutagenicity in subjects with increased intake of mutagen-rich meals (n = 80) (P < 0.01 and positive urine 13% vs. 5%, P = 0.025). Indoor-exposed subjects (n = 65) also showed a higher percentage of positive urine (14% vs. 5%, P = 0.015). In particular, those subjects exposed to cooking fumes the previous evening (n = 28) revealed higher urinary mutagenicity (P = 0.035, positive urine 25% vs. 5%, P < 0.001) than non-indoor exposed. The sources of variability of the mutagenicity assay, mainly the histidine content of the urine concentrate (z = 4.06, P < 0.0001), and to a lesser extent bacterial inoculum size (z = 2.33, P = 0.019), also significantly influenced urinary mutagenicity values. In a linear multiple regression analysis, their effects were still significant (i.e., histidine content P = 0.026 and inoculum size P = 0.021), but the effects of diet, indoor exposure, and other environmental exposures (i.e., traffic and heating system exhausts, residential area) were not. It is concluded that the previous day's exposure to mutagen-rich meals and cooking fumes may influence the presence of mutagenic activity in the overnight urine of non-smoking subjects. This mutagenic activity, which remains in contact with bladder mucosa for several hours, could be considered risk factors for colorectal adenoma and possibly other cancers (i.e., bladder) in non-smokers. Accurate control of histidine content and bacterial inoculum size is strongly recommended when investigating the mutagenic activity of urine from non-smokers.

A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens

Frequent consumption of meat has been associated with an increased risk of colorectal cancer. Such a risk may be due to naturally occurring compounds in the meat, substances added to the meat, or agents formed during cooking. Concerning the latter alternative, mutagenic heterocyclic amines are multi-site animal carcinogens, but their relevance to human cancer has yet to be determined. In the present study, we made a population-based inventory of cooked meat dishes consumed in the county of Stockholm, ranked dishes according to cooking method and frequency of consumption and, in addition, determined levels of mutagenic activity in six commonly consumed fried meat dishes. Meat was consumed, on average, 493 times per year, giving 1.4 daily servings. Frying was the most common way to cook meat. When ranking meat dishes according to intake frequency, the top eight dishes were as follows: sausage, steak casserole, meatballs, pork chops, pork belly, bacon, ground beef patties, and finally, mince-meat sauce. The frying sessions were performed under controlled conditions at four different temperatures, and we documented the degree of surface browning and measured mutagenic activity in six frequently eaten dishes (sausage, meatballs, pork chops, pork belly, ground beef patties, and minute beef). We found extracts from all six dishes to be mutagenic, and a mean daily dose of exposure was calculated, giving 862 revertants. This investigation leaves no doubt that a major portion of the total meat consumption is fried before ingestion and that fried meat dishes frequently consumed by an elderly population in Stockholm contain mutagenic substances. Furthermore, the study provides usable information for future epidemiological research in which it is necessary to disentangle the effect of meat per se from the effect of potentially carcinogenic heterocyclic amines.

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

Heterocyclic amines (HCAs) are known mutagens and animal carcinogens produced in meats cooked at high temperature. As pork is the second most frequently consumed meat in the United States, five predominant HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4.5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] were measured in various pork products, cooked by different techniques and to varying doneness levels. Pork chops and ham slices were pan-fried and oven-broiled; bacon was pan-fried, oven-broiled or microwaved; hot dogs were pan-fried, oven-broiled, grilled/barbecued or boiled; sausage links and patties were pan-fried. All the products were cooked to three levels of doneness: just until done, well done or very well done. HCA type and level varied substantially by pork product, cooking method and doneness level. The highest PhIP levels were found in well done and very well done oven-broiled bacon; for very well done 30.3 and 4.0 ng per gram of meat of PhIP and MeIQx, respectively. Pan-fried very well done sausage patties contained 5.4 ng of MeIQx per gram of meat, while sausage links contained 1.3 ng per gram of meat. MeIQx was formed in well done and very well done pan-fried but not broiled pork chops. Hot dogs or ham slices had low or undetectable levels of HCAs. These results demonstrate that epidemiological studies investigating the relationship between HCA intake and cancer risk need to incorporate type of meat, cooking method and degree of doneness/surface browning into questions to assess adequately an individual's HCA exposure.

Methods for the determination of mutagenic heterocyclic amines and their applications in environmental analysis

The environmental analysis of heterocyclic amines is important to preserve human health, because all these compounds are potent mutagens and many are carcinogens in experimental animals. This review summarizes the analytical methods for the determination of mutagenic heterocyclic amines and their applications to various environmental samples. High-performance liquid chromatographic methods with ultraviolet, electrochemical and fluorescence detections are commonly used for the quantification of heterocyclic amines. Moreover, liquid chromatography-mass spectrometry, gas chromatography, gas chromatography-mass spectrometry, capillary zone electrophoresis and enzyme-linked immunosorbent assay are also developed. Heterocyclic amines in complex environmental matrices are present at low parts per billion or less, so that the sample preparation influences the reliable and accurate analysis of these compounds. Mutagenic heterocyclic amines are widely distributed in a number of ambient environmental components such as airbone particles, diesel-exhaust particles, cigarette smoke, cooking fumes, rain water, sewage water, incineration-ash and soil. These facts suggest that mutagenic heterocyclic amines are likely to be ubiquitous environmental pollutants and humans are continually exposed to these compounds in normal daily life.

Airborne mutagens produced by frying beef, pork and a soy-based food

Airborne cooking by-products from frying beef (hamburgers), pork (bacon strips) and soybean-based food (tempeh burgers) were collected, extracted, tested for mutagenicity and chemically analysed. The fumes generated by frying pork and beef were mutagenic, with 4900 and 1300 revertants/g of food cooked, respectively. No mutagenicity was detected in fumes from frying tempeh burgers. Bacon fried to a well-done but non-charred state was eight times more mutagenic in a microsuspension Ames/Salmonella test (TA98 with S-9) than hamburgers and about 350 times more mutagenic than tempeh burgers. Among food samples cooked to a well-done, non-charred state, bacon strips had almost 15-fold more mass (109.5 ng/g) than that of the beef, whereas no heterocyclic amine (HCA) was detected in the fried tempeh burgers. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was the most abundant HCA, followed by 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx). No 2-amino-9H-pyrido[2,3-b]indole (A alpha C) was detected in the food samples fried at about 200 degrees C, although it was present in the collected airborne products. The total amounts of HCAs in the smoke condensates were 3 ng/g from fried bacon, 0.37 ng/g from fried beef and 0.177 ng/g from fried soy-based food. This study indicates that cooks are potentially exposed to relatively high levels of airborne mutagens and carcinogens and that long-term sampling inside restaurants and kitchens may be warranted in order to assess the potential risk of prolonged exposure.

Human diets cooked by microwave or conventionally: comparative sub-chronic (13-wk) toxicity study in rats

To compare the possible effects of microwave and conventional cooking on a range of common dietary components, mixed human diets containing beef, potatoes and vegetables were fed to groups of 10 male and 10 female Wistar rats for 13 wk. The diet ingredients were cooked by either of the methods in a normal and an abused manner, the latter consisting of the normal treatment followed by two cycles of reheating to approximately 85 degrees C and cooling. The cooked ingredients were freeze-dried, ground and mixed with supplements of vitamins and minerals to meet the rat requirements. An additional control group was fed a cereal-based rodent diet. Criteria to assess toxicity included clinical observations, ophthalmoscopy, growth, food and water intake, haematology, clinical chemistry, urinalysis, organ weights, micronucleated erythrocytes in bone marrow, gross examination at autopsy and microscopic examination of a wide range of organs. The results indicate no adverse effects of the diets cooked by microwave compared with those cooked conventionally.

Mutagens in indoor air particulate

Twenty-seven extracts of airborne particulate from domestic environments, both in the absence of sources of pollution and during activities such as smoking tobacco, using a fireplace, and cooking using grills and barbecues, and eight control samples of outdoor particulate were tested using the Salmonella/microsome assay on strains TA98 and TA98NR. Dust levels and mutagenic activity in the indoor environments turned out to be very low in the absence of polluting sources, with highest mean values in winter of less than 0.1 mg/m3 and 6 and 12 revertants/m3, respectively without and with S9. The specific mutagenic activity of indoor dust ranged from 22 and 137 revertants/mg, with a contribution of nitroarene compounds of about 50%, indicating that, in city indoor air, the main cause of background particulate pollution is very probably penetration of traffic fumes from the outside. In contrast, in a country house far from traffic, very low dust and mutagenicity levels were found, without the influence of nitroarene compounds. The presence of autochthonous polluting sources, such as tobacco smoke and fumes from cooking and wood or charcoal burning, greatly increased indoor dust levels, especially during cooking operations, which reached 25.5 and 31.6 mg/m3. The particulate produced by the various indoor pollution sources showed varying specific mutagenic activities. The highest values were found for fumes produced by burning charcoal and wood, smoking tobacco, and cooking foods with high animal protein contents. Mutagens responsible were mainly direct-acting in the case of fumes from burning wood or charcoal, and required mammalian metabolic activation in the case of fumes from tobacco and meat, with a lower contribution (maximum 33%) of nitroarenes than in urban particulate.

Some perspectives on the nutritional aspects of breast cancer research. Food-derived heterocyclic amines as etiologic agents in human mammary cancer

Epidemiologic and experimental evidence indicates that dietary factors influence the incidence of mammary gland cancer. The dietary causes of this cancer, however, remain largely unknown. This paper reviews the experimental studies implicating the food-derived heterocyclic amines (HAs) in human breast cancer. Heterocyclic amines are formed at the parts-per-billion levels in meats, such as beef, chicken, pork, and fish, cooked by ordinary methods. 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) is among the most prevalent of the HAs in fried and barbecued beef, a staple of the American diet. Chronic administration of PhIP in the diet has been shown to cause mammary gland cancer in rats. Two other food-derived HAs, 2-amino-3-methylimidazo[4,5-f]quinoline and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, also have been shown to be mammary carcinogens in rodent models. In rats, heterocyclic amines produce DNA adducts in the mammary gland after metabolic activation. Studies examining human urine for HAs and metabolites confirm that humans who consume cooked meats are exposed to HAs. Studies also reveal that humans can activate HAs metabolically. Therefore, the experimental evidence suggests that the food-derived HAs may be etiologic agents in human breast cancer. Humans, however, are exposed to a complex mixture of carcinogenic and anticarcinogenic agents through their diets. Experimental studies examining the interaction between HAs and other dietary factors with respect to mammary carcinogenesis are warranted.

Formation and identification of carcinogenic heterocyclic aromatic amines in boiled pork juice

Bacterial frameshift mutagens have been found in boiled pork juice. The mutagenic compounds of boiled pork juice were purified and analyzed by HPLC. The mutagenic fractions corresponding to the peaks of the standard mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) were confirmed by comparison of UV and mass spectra. One gram equivalent of original lean ground pork was estimated to contain 4.1 ng of MeIQx, 3.7 ng of IQ, and 1.2 ng of MeIQ, which accounted for 21.0%, 30.4%, and 38.1%, respectively, of the total mutagenicity. The remaining mutagenic fractions might be diMeIQx isomers. This will be further confirmed by mass spectrometry in future studies. The amount of IQ-type mutagens in boiled pork juice was about 4-fold higher than in broiled beef. Furthermore, we investigated the effects of 20 amino acids, three monosaccharides, and creatinine on mutagen formation when added to the pork juice to elucidate possible precursors leading to the formation of mutagens. Results showed that five amino acids (glutamine, tyrosine, glycine, alanine, and threonine) and two monosaccharides (ribose and glucose) might participate in mutagen formation in boiled pork juice.

Airborne mutagens and carcinogens from cooking and other food preparation processes

The common food preparation processes, frying, broiling and baking, can give rise to air pollutants that are known to be mutagenic and carcinogenic in animal tests. A large number of persons can be exposed to such fumes as cooking is performed in most households and in many commercial enterprises. Additional studies on the emissions from these processes and exposure measurements are needed. Epidemiological studies on occupationally-exposed cooks and bakers with respect to cancer are equivocal.

Mutagenicity, creatine and nutrient contents of pan fried meat from various animal species

The mutagenic activity in extracts of fried meat from 16 different animal species was studied in Salmonella typhimurium TA98. In each experiment, 1 meat sample together with a standard beef sample was fried, and the mutagenicity was expressed relative to the beef sample. All meat samples showed less mutagenic activity than beef. The contents of creatine, creatinine, water, protein, carbohydrate and fat in the meat samples were analyzed, but mutagenicity was not correlated with the concentration of any of these constituents. Beef meat treated with creatinase to remove creatine produced reduced mutagenic activity. Possibly a threshold concentration of creatine is necessary to give a high mutagenic response.

Food-borne heterocyclic amines. Chemistry, formation, occurrence and biological activities. A literature review

This review summarizes the abundant literature on food-borne heterocyclic amines, their chemistry and formation, their occurrence in food, their biological activities including mutagenicity, induction of DNA damage and carcinogenicity. Pharmacokinetics and biotransformation are also discussed. Factors that influence these effects are given consideration, with special emphasis on dietary factors that might counteract detrimental biological effects. The annual per capita intake of heterocyclic amines via food is estimated. Risk extrapolations that have been published suggest that food-borne heterocyclic amines are relevant for human cancer etiology.

Cooking procedures and food mutagens: a literature review

Commonly eaten meat products prepared from beef, pork, mutton and chicken show some level of mutagenic activity following normal frying. Food preparation methods have a significant influence on the formation of the mutagenic activity. The main food mutagens found in cooked meat products are heterocyclic amines. Several of them have been tested in long-term animal studies and shown to be carcinogenic in rodents. From a health point of view, it is desirable to reduce or prevent the formation of food mutagens. Therefore, a deeper understanding of the precursors and reaction conditions for mutagen formation during normal domestic cooking is very important. Modelling experiments are useful tools for studying the influence of different physical parameters and various precursors on the mutagenic activity. The identification of several thermic mutagens from the modelling experiments support the theory that creatine or creatinine, amino acids and sugars are precursors in the formation of thermic mutagens. Creatine is generally accepted to be a precursor of the mutagens and, interestingly, the conversion of creatine to creatinine has been shown to be blocked by an excess of sugars, which also caused the mutagenic activity to decrease. The mutagenic activity differed for different amino acids used in the model systems, and various thermic mutagens were produced from the amino acids. The incorporation of carbon atoms originating from glucose into food mutagen molecules has shown glucose to be a precursor. Sugar has also been shown to either enhance or inhibit the yield of mutagenic activity, depending on its molar ratio versus the other reactants, which suggests that the Maillard reaction may be used to control the formation of mutagens.