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  1. Heterocyclic amine content in fast-food meat products.

    Article - En anglais

    Heterocydic aromatic amines are sometimes formed during the cooking of muscle meats, and their mutagenic and carcinogenic effects are of potential concern in the aetiology of human cancer.

    In a large survey of the heterocyclic amine content of foods, fried or charbroiled hamburgers, fried chicken, chicken breast sandwiches, fish sandwiches and breakfast sausages were purchased from fast-food restaurants.

    At least three different chains were visited per product and samples from five stores from each chain were pooled.

    The solid-phase extraction and HPLC method was used to analyse pooled samples for heterocyclic amine content and mutagenic activity with the Ames/Salmonella assay.

    Samples were analysed in a blind study which also contained quality control samples of two types, one high and one low in heterocyclic amine content and mutagenic activity.

    Results from the fast-food products showed undetectable levels of heterocyclic amines in 10 of 17 samples and only low levels [¾ 1 ng/g total of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) ] in the remaining samples.

    Compared with literature values based primarily on laboratory and home cooking conditions, fast-food meat products appear to contribute only a small percentage of the estimated daily dietary intake of heterocyclic amines.

    Mots-clés Pascal : Viande, Aliment, Teneur, Composition chimique, Amine, Composé aromatique, Hétérocycle, Produit cuisson, Toxicité, Homme, Carcinogène, Mutagène, Imidazo[4,5-f]quinoxaline(2-amino-3,8-diméthyl), Imidazo[4,5-b]pyridine(2-amino-1-méthyl-6-phényl), Restauration rapide

    Mots-clés Pascal anglais : Meat, Food, Content, Chemical composition, Amine, Aromatic compound, Heterocyclic compound, Bakery product, Toxicity, Human, Carcinogen, Mutagen

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 95-0440347

    Code Inist : 002B03H. Création : 01/03/1996.