CANCER RISK OF HETEROCYCLIC AMINES IN COOKED FOODS - AN ANALYSIS AND IMPLICATIONS FOR RESEARCH
CANCER RISK OF HETEROCYCLIC AMINES IN COOKED FOODS - AN ANALYSIS AND IMPLICATIONS FOR RESEARCH
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DOI：
10.1093/carcin/16.1.39
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发表时间：
1995-01-01
期刊：
影响因子：
4.7
通讯作者：
FELTON, JS
中科院分区：
文献类型：
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作者：
LAYTON, DW;BOGEN, KT;FELTON, JS
杂环胺(HAs)是肉/鱼烹调过程中的热解产物。这些物质在Ames/沙门氏菌检测中是强有力的诱变剂，也是实验室动物的致癌物。为了评估它们在美国饮食中存在的致癌风险的大小，我们基于对熟食中HAS浓度的分析和美国人口饮食调查的数据，估计了HAS的平均摄入量，并使用动物生物检测的剂量反应数据量化了单个化合物的致癌潜力。熟食中HAS的测量浓度取自一篇主要的公开文献综述。只有那些与正常烹饪条件相关的浓度才被选择用于估计饮食摄入量。含HA食物的平均摄入量是通过统计分析美国农业部在1989年对美国人口进行的随机调查中提供3天膳食记录的3563人的摄入量来确定的。五种主要生物的膳食摄入量由大到小依次为2-氨基-1-甲基-6-苯基咪唑并[4，5-b]吡啶(PhIP)和GT；2-氨基-9H-吡啶并[2，3-b]吲哚(AαC)和GT；2-氨基-3，8-二甲基咪唑[4，5-f]喹恶啉(MeIQx)和GT；2-amino-3，4，8-trimethylimidazo[4，5-f]quinoxaline(DiMeIQx)>；2-氨基-3-甲基咪唑[4，5-f]喹啉(IQ)。相比之下，致癌能力几乎是相反的顺序：IQ>；DiMeIQx>；MeIQx>；PhIP>；AαC。使用基于身体表面积的致癌能力，增量癌症风险的上限估计为1.1 x 10(-4)。近一半(46%)的增量风险是由于摄入PhIP造成的。肉类和鱼类产品的消费对总风险的贡献最大(接近80%)。
Heterocyclic amines (HAs) are formed as pyrolysis products during the cooking of meats/fish. These substances are potent mutagens in the Ames/Salmonella assay and are also carcinogens in laboratory animals. In order to assess the magnitude of the cancer risk posed by their presence in the US diet, we estimated the average intakes of HAs, based on analyses of the concentrations of HAs in cooked foods and data from a dietary survey of the US population and quantified the cancer potencies of the individual compounds using dose-response data from animal bioassays. Measured concentrations of HAs in cooked foods were taken from a major review of the open literature. Only those concentrations that were associated with normal cooking conditions were chosen for use in estimating dietary intakes. The average consumption of HA-bearing foods was determined by analyzing statistically the intakes of 3563 individuals who provided 3 day dietary records in a USDA sponsored random survey of the US population during 1989. Dietary intakes of the five principal HAs in descending order mere 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) > 2-amino-9H-pyrido[2,3-b]indole (A alpha C) > 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) > 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) > 2-amino-3-methylimidazo[4,5-f]quinoline (IQ). The carcinogenic potencies, in contrast, were almost the reverse order: IQ > DiMeIQx > MeIQx > PhIP > A alpha C. An upper-bound estimate of the incremental cancer risk is 1.1 x 10(-4), using cancer potencies based on a body surface area basis. Nearly half (46%) of the incremental risk was due to ingestion of PhIP. Consumption of meat and fish products contributed the most (similar to 80%) to total risk.