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  1. Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet : a critical review.

    Article - En anglais

    Cooking of protein-rich foods may induce the formation of a series of heterocyclic aromatic amines (HAAs) that have been found to be mutagens and carcinogens.

    Despite very potent mutagenic activity found in the Salmonella/microsomal assay, this test cannot predict carcinogenic potency of HAAs in rodents and monkeys.

    Doses used in the feeding studies with animals exceeded by several orders of magnitude the levels of HAAs found in human diet, being approximately 500,000-3,000,000-fold higher than the human dietary levels.

    A comparison of these levels and their relevance for humans is presented.

    Differences in metabolic fate of different HAAs due to species and sex of the animals are discussed.

    These differences could account for the variable cancer-producing potential in different species.

    Mots-clés Pascal : Aliment, Produit cuisson, Protéine, Amine, Composé aromatique, Dose faible, Toxicité, Imidazo[4,5-f]quinoléine(2-amino-3-méthyl), Homme, Test mutagénicité, Test carcinogénicité, Evaluation, Facteur risque, Imidazo[4,5-b]pyridine(2-amino-1-méthyl-6-phényl)

    Mots-clés Pascal anglais : Food, Bakery product, Proteins, Amine, Aromatic compound, Low dose, Toxicity, Human, Mutagenicity testing, Carcinogenicity testing, Evaluation, Risk factor

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

    Cote : 95-0010330

    Code Inist : 002B03H. Création : 09/06/1995.