Dietary exposure to heterocyclic amines in a Chinese population

Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chi...

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Bibliographic Details
Published in:Nutrition and cancer 2005-01, Vol.52 (2), p.147-155
Main Authors: Wong, K.Y, Su, J, Knize, M.G, Koh, W.P, Seow, A
Format: Article
Language:English
Subjects:
Adult
Age Factors
Amines - analysis
Animals
beef
Biological and medical sciences
Carcinogens - analysis
chicken meat
China - ethnology
Chromatography, High Pressure Liquid - methods
cooked foods
Cooking - methods
cuisine
deep fat frying
Diseases of the digestive system
Epidemiology
Female
Food Analysis
food frequency questionnaires
fried foods
heterocyclic amines
Heterocyclic Compounds - analysis
Humans
Male
Meat - analysis
Medical sciences
Middle Aged
minced meat
nutrition assessment
Other treatments
pork
Radiotherapy. Instrumental treatment. Physiotherapy. Reeducation. Rehabilitation, orthophony, crenotherapy. Diet therapy and various other treatments (general aspects)
Singapore
Surveys and Questionnaires
Temperature
traditional foods
Treatment. General aspects
Tumors
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Summary:Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo4,5-fquinoline, 2-amino-3, 4-dimethylimidazo4,5-fquinoline (MeIQ), 2-amino-3,8-dimethylimidazo4,5-fquinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo4,5-fquinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo4,5-fquinoxaline, 2-amino-1,6-dimethylfuro3,2-eimidazo4,5-bpyridine, and 2-amino-1-methyl-6-phenylimidazo4,5-bpyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from
ISSN:0163-5581
1532-7914
DOI:10.1207/s15327914nc5202_5