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James S. Felton - One of the best experts on this subject based on the ideXlab platform.

  • Mutagenic activity and Heterocyclic Amine carcinogens in commercial pet foods.
    Mutation Research-genetic Toxicology and Environmental Mutagenesis, 2003
    Co-Authors: Mark G Knize, Cynthia P. Salmon, James S. Felton
    Abstract:

    Twenty-five commercial pet foods were analyzed for mutagenic activity using the Ames/Salmonella test with strain TA98 and added metabolic activation. All but one gave a positive mutagenic response. Fourteen of these samples were analyzed for Heterocyclic Amine mutagens/carcinogens and all but one contained 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 10 of 14 contained 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) as analyzed by HPLC and confirmed by photodiode array peak matching. From these findings it is hypothesized that there is a connection between dietary Heterocyclic Amines and cancer in animals consuming these foods.

  • Minimization of Heterocyclic Amines and thermal inactivation of Escherichia coli in fried ground beef.
    Journal of the National Cancer Institute, 2000
    Co-Authors: Cynthia P. Salmon, Mark G Knize, Frances N. Panteleakos, David O. Nelson, James S. Felton
    Abstract:

    BACKGROUND Heterocyclic Amine carcinogens are formed during the cooking of a number of foods, especially well-done meats. Lower temperatures and shorter cooking times can minimize the formation of these carcinogens, yet a major food safety concern is that pathogens in the meat must be thermally inactivated. This study investigated cooking techniques that minimize Heterocyclic Amine formation while simultaneously destroying contaminating bacteria. METHODS Ground beef patties were inoculated with Escherichia coli K12 bacteria and fried to internal temperatures ranging from 35 degrees C to 70 degrees C in a skillet preheated to 160 degrees C, 180 degrees C, or 200 degrees C. Each patty was then analyzed for four common Heterocyclic Amines and for surviving bacteria. Additionally, the frequency of turning of the beef patty during cooking was varied (a single turn or multiple turns), length of time required for each patty to reach 70 degrees C was recorded, and Heterocyclic Amine levels were determined. An additional pan temperature of 250 degrees C was tested for its effect on Heterocyclic Amine formation but not on bacterial killing. Statistical tests were two-sided. RESULTS Colony-forming bacteria were reduced by five orders of magnitude at internal temperatures greater than 60 degrees C, regardless of cooking method, and were completely inactivated at 70 degrees C. For patties turned just once, Heterocyclic Amine levels increased as the cooking temperatures increased. However, levels of Heterocyclic Amines were statistically significantly lower with turning every minute. For each pan temperature, patties reached 70 degrees C internal temperature sooner when they were turned every minute than when they were turned just once during cooking. CONCLUSION Lowering the pan temperature and turning the patties frequently can greatly reduce the formation of Heterocyclic Amines and can simultaneously achieve bacterial inactivation with little or no increase in cooking time, ensuring a product that is safe for human consumption.

  • Heterocyclic Amine content of cooked meat and risk of prostate cancer.
    Journal of the National Cancer Institute, 1999
    Co-Authors: Alan E. Norrish, Mark G Knize, James S. Felton, Lynnette R. Ferguson, Susan J. Sharpe, Rodney Jackson
    Abstract:

    Background: Some epidemiologic studies have described positive associations between prostate cancer risk and meat consumption, but underlying mechanisms have not been identified. Heterocyclic Amines are mutagens formed during the cooking of meat. Well-done meat has been associated with increased risks of colorectal and breast cancers in humans. This study exAmined associations between prostate cancer risk and 1) estimated daily intake of Heterocyclic Amines from cooked meat and 2) level of cooked-meat doneness. Methods: A population-based, case-control study involving 317 case patients with prostate cancer and 480 age-matched control subjects was carried out in Auckland, New Zealand. Levels of meat doneness and daily intake of Heterocyclic Amines were determined from self-reported dietary data and experimentally measured Heterocyclic Amine levels in locally sourced meat samples cooked under controlled conditions to varying degrees of doneness. Results: The Heterocyclic Amines found in the highest concentrations in meat samples were 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine (IFP) and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) from well-done chicken and pork and very well-done beefsteak. Meat doneness was weakly and inconsistently associated with prostate cancer risk for individual types of meat, but increased risk was observed for well-done beefsteak (relative risk = 1.68; 95% confidence interval = 1.02-2.77; two-sided P for trend = .03). A weak positive gradient of increased risk was associated with estimated daily exposure to IFP but not with the other major Heterocyclic Amines. Conclusions: Meat doneness and estimated intake of Heterocyclic Amines from cooked meat were not clearly associated with prostate cancer risk.

  • Heterocyclic Amine formation and the impact of structure on their mutagenicity.
    Cancer letters, 1999
    Co-Authors: James S. Felton, Mark G Knize, Mary J. Tanga, Frederick T. Hatch, Michael E. Colvin
    Abstract:

    The occurrence and formation of Heterocyclic Amines in foods is discussed in light of the consistent finding of a new class of imidazopyridines. In addition, a quantitative structure-activity relationship will be presented correlating the potency of these imidazopyridines to predicted chemical properties. Although no strong linear correlation is found between the potency and the chemical properties, a low dipole moment is found to be a qualitative predictor of high mutagenic potency.

  • Formation of mutagenic/carcinogenic Heterocyclic Amines in dry-heated model systems, meats, and meat drippings.
    Journal of agricultural and food chemistry, 1999
    Co-Authors: Pilar Pais, Mark G Knize, Cynthia P. Salmon, James S. Felton
    Abstract:

    Mixtures of amino acids, creatine, and glucose simulating the composition of six different kinds of meats (beef, chicken breast, chicken thigh, turkey breast, pork, and fish) were dry-heated to simulate the formation of Heterocyclic Amines in meats. The presence of 16 Heterocyclic Amines was investigated in the model systems and in the six meats and their corresponding meat drippings to determine the importance of meat composition to Heterocyclic Amine formation. Nine mutagenic Amines (IQ, MeIQ, 8-MeIQx, 4,8-DiMeIQx, PhIP, IQx, IFP, DMIP, and TMIP) were found to be present at concentrations >0.1 ng/g in some of the model systems and in some of the meats or pan residues. Heterocyclic Amine concentrations clearly are affected by precursor composition in this model system, and the same nine Heterocyclic Amines formed in the meat and in the model system show that this is a well-controlled surrogate for the reaction conditions that occur in meats during cooking.

Mark G Knize - One of the best experts on this subject based on the ideXlab platform.

  • Mutagenic activity and Heterocyclic Amine carcinogens in commercial pet foods.
    Mutation Research-genetic Toxicology and Environmental Mutagenesis, 2003
    Co-Authors: Mark G Knize, Cynthia P. Salmon, James S. Felton
    Abstract:

    Twenty-five commercial pet foods were analyzed for mutagenic activity using the Ames/Salmonella test with strain TA98 and added metabolic activation. All but one gave a positive mutagenic response. Fourteen of these samples were analyzed for Heterocyclic Amine mutagens/carcinogens and all but one contained 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 10 of 14 contained 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) as analyzed by HPLC and confirmed by photodiode array peak matching. From these findings it is hypothesized that there is a connection between dietary Heterocyclic Amines and cancer in animals consuming these foods.

  • Minimization of Heterocyclic Amines and thermal inactivation of Escherichia coli in fried ground beef.
    Journal of the National Cancer Institute, 2000
    Co-Authors: Cynthia P. Salmon, Mark G Knize, Frances N. Panteleakos, David O. Nelson, James S. Felton
    Abstract:

    BACKGROUND Heterocyclic Amine carcinogens are formed during the cooking of a number of foods, especially well-done meats. Lower temperatures and shorter cooking times can minimize the formation of these carcinogens, yet a major food safety concern is that pathogens in the meat must be thermally inactivated. This study investigated cooking techniques that minimize Heterocyclic Amine formation while simultaneously destroying contaminating bacteria. METHODS Ground beef patties were inoculated with Escherichia coli K12 bacteria and fried to internal temperatures ranging from 35 degrees C to 70 degrees C in a skillet preheated to 160 degrees C, 180 degrees C, or 200 degrees C. Each patty was then analyzed for four common Heterocyclic Amines and for surviving bacteria. Additionally, the frequency of turning of the beef patty during cooking was varied (a single turn or multiple turns), length of time required for each patty to reach 70 degrees C was recorded, and Heterocyclic Amine levels were determined. An additional pan temperature of 250 degrees C was tested for its effect on Heterocyclic Amine formation but not on bacterial killing. Statistical tests were two-sided. RESULTS Colony-forming bacteria were reduced by five orders of magnitude at internal temperatures greater than 60 degrees C, regardless of cooking method, and were completely inactivated at 70 degrees C. For patties turned just once, Heterocyclic Amine levels increased as the cooking temperatures increased. However, levels of Heterocyclic Amines were statistically significantly lower with turning every minute. For each pan temperature, patties reached 70 degrees C internal temperature sooner when they were turned every minute than when they were turned just once during cooking. CONCLUSION Lowering the pan temperature and turning the patties frequently can greatly reduce the formation of Heterocyclic Amines and can simultaneously achieve bacterial inactivation with little or no increase in cooking time, ensuring a product that is safe for human consumption.

  • Comparison of Heterocyclic Amine levels in home-cooked meats with exposure indicators (United States).
    Cancer causes & control : CCC, 2000
    Co-Authors: Garrett A. Keating, Rashmi Sinha, Mark G Knize, Cynthia P. Salmon, David W. Layton, Kenneth T. Bogen, Charles F. Lynch, Michael C. R. Alavanja
    Abstract:

    Objective: To compare indicators of Heterocyclic Amine (HCA) exposure with HCA concentrations in home-cooked meat samples.

  • Heterocyclic Amine content of cooked meat and risk of prostate cancer.
    Journal of the National Cancer Institute, 1999
    Co-Authors: Alan E. Norrish, Mark G Knize, James S. Felton, Lynnette R. Ferguson, Susan J. Sharpe, Rodney Jackson
    Abstract:

    Background: Some epidemiologic studies have described positive associations between prostate cancer risk and meat consumption, but underlying mechanisms have not been identified. Heterocyclic Amines are mutagens formed during the cooking of meat. Well-done meat has been associated with increased risks of colorectal and breast cancers in humans. This study exAmined associations between prostate cancer risk and 1) estimated daily intake of Heterocyclic Amines from cooked meat and 2) level of cooked-meat doneness. Methods: A population-based, case-control study involving 317 case patients with prostate cancer and 480 age-matched control subjects was carried out in Auckland, New Zealand. Levels of meat doneness and daily intake of Heterocyclic Amines were determined from self-reported dietary data and experimentally measured Heterocyclic Amine levels in locally sourced meat samples cooked under controlled conditions to varying degrees of doneness. Results: The Heterocyclic Amines found in the highest concentrations in meat samples were 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine (IFP) and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) from well-done chicken and pork and very well-done beefsteak. Meat doneness was weakly and inconsistently associated with prostate cancer risk for individual types of meat, but increased risk was observed for well-done beefsteak (relative risk = 1.68; 95% confidence interval = 1.02-2.77; two-sided P for trend = .03). A weak positive gradient of increased risk was associated with estimated daily exposure to IFP but not with the other major Heterocyclic Amines. Conclusions: Meat doneness and estimated intake of Heterocyclic Amines from cooked meat were not clearly associated with prostate cancer risk.

  • Heterocyclic Amine formation and the impact of structure on their mutagenicity.
    Cancer letters, 1999
    Co-Authors: James S. Felton, Mark G Knize, Mary J. Tanga, Frederick T. Hatch, Michael E. Colvin
    Abstract:

    The occurrence and formation of Heterocyclic Amines in foods is discussed in light of the consistent finding of a new class of imidazopyridines. In addition, a quantitative structure-activity relationship will be presented correlating the potency of these imidazopyridines to predicted chemical properties. Although no strong linear correlation is found between the potency and the chemical properties, a low dipole moment is found to be a qualitative predictor of high mutagenic potency.

Rashmi Sinha - One of the best experts on this subject based on the ideXlab platform.

  • comparability and repeatability of methods for estimating the dietary intake of the Heterocyclic Amine contaminant 2 amino 1 methyl 6 phenylimidazo 4 5b pyridine phip
    Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2012
    Co-Authors: Nicole C Deziel, Rashmi Sinha, Timothy J Buckley, Salahaddhin Abubaker, Elizabeth A Platz, Paul T Strickland
    Abstract:

    Inconsistent risk estimates for dietary Heterocyclic Amine (HCA) exposure and cancers may be due to differences in exposure assessment methods and the associated measurement error. We evaluated repeatability and comparability of intake estimates of the HCA 2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine (PhIP) among two food frequency questionnaire (FFQ) collections, three diary collections, and three measurements of urinary PhIP and its metabolites in 36 non-smokers in Baltimore, Maryland, during 2004–2005. Collections spanned ∼9 months. Method repeatability was characterised with intraclass correlation coefficients (ICCs). Comparability among methods was assessed with Spearman correlation coefficients. Within-subject variability in PhIP intake was comparably high across all methods (ICCs of 0.20, 0.30, and 0.15 for FFQ, diary, and creatinine-adjusted urinary PhIP, respectively). Mean diary-based PhIP intake and mean urinary PhIP concentration were strongly correlated when restricting the analysis to part...

  • xenobiotic metabolizing gene variants dietary Heterocyclic Amine intake and risk of prostate cancer
    Cancer Research, 2009
    Co-Authors: Stella Koutros, Rashmi Sinha, Sonja I Berndt, Nilanjan Chatterjee, M C R Alavanja, Tongzhang Zheng, Wen Yi Huang, Richard B Hayes, Amanda J Cross
    Abstract:

    We recently reported that Heterocyclic Amines (HCAs) are associated with prostate cancer risk in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial. We now employ extensive genetic data from this resource to determine if risks associated with dietary HCAs (PhIP, MeIQx, DiMeIQx) from cooked meat are modified by single nucleotide polymorphisms (SNPs) in genes involved in HCA metabolism (CYP1A1, CYP1A2, CYP1B1, GSTA1, GSTM1, GSTM3, GSTP1, NAT1, NAT2, SULT1A1, SULT1A2, and UGT1A locus). We conducted a nested case-control study that included 1,126 prostate cancer cases and 1,127 controls selected for a genome-wide association study for prostate cancer. Unconditional logistic regression was used to estimate odds ratios (ORs), 95% confidence intervals (CIs) and p-values for the interaction between SNPs, HCA intake and risk of prostate cancer. The strongest evidence for an interaction was noted between DiMeIQx and MeIQx and the polymorphism rs11102001 downstream of the GSTM3 locus (p-interaction 0.001 for both HCAs; statistically significant after correction for multiple testing). Among men carrying the A variant, the risk of prostate cancer associated with high DiMeIQx intake was two-fold greater than those with low intake (OR=2.3, 95% CI: 1.2-4.7). The SNP, rs11102001, which encodes a nonsynonymous amino acid change P356S in EPS8L3, is a potential candidate modifier of the effect of HCAs on prostate cancer risk. The observed effect provides evidence to support the hypothesis that HCAs may act as promoters of malignant transformation by altering mitogenic signaling.

  • meat intake Heterocyclic Amine exposure and metabolizing enzyme polymorphisms in relation to colorectal polyp risk
    Cancer Epidemiology Biomarkers & Prevention, 2008
    Co-Authors: Aesun Shin, Martha J Shrubsole, Jeffrey M Rice, Mark A Doll, Reid M Ness, Waltersmalley E Smalley, Yu Shyr, Jirong Long, Rashmi Sinha, David W Hein
    Abstract:

    Most colorectal cancers arise from adenomatous polyps or certain hyperplastic polyps. Only a few studies have investigated potential genetic modifiers of the associations between meat intake and polyp risk, and results are inconsistent. Using data from the Tennessee Colorectal Polyp Study, a large colonoscopy-based study, including 1,002 polyp cases (557 adenoma only, 250 hyperplastic polyp only, 195 both polyps) and 1,493 polyp-free patients, we evaluated the association of colorectal polyp risk with carcinogen exposure from meat and genetic polymorphisms in enzymes involved in Heterocyclic Amine (HCA) metabolism, including N-acetyltransferase 1 (NAT1) and N-acetyltransferase 2 (NAT2), cytochrome P450 1A2 (CYP1A2), and aryl hydrocarbon receptor (AhR). Data on intake levels of meats by preparation methods, doneness preferences, and other lifestyle factors were obtained. Fourteen single nucleotide polymorphisms in the AhR, CYP1A2, NAT1 , and NAT2 genes were evaluated. No clear association was found for any polymorphisms with polyp risk. However, apparent interactions were found for intake of meat and HCAs with AhR, NAT1 , and NAT2 genotypes, and the interactions were statistically significant for the group with both adenomatous and hyperplastic polyps. Dose-response relationships with meat or HCA intake were found only among those with the AhR GA/AA ( rs2066853 ) genotype, NAT1 rapid, or NAT2 rapid/intermediate acetylators but not among those with other genotypes of these genes. This dose-response relationship was more evident among those with both AhR GA/AA and the NAT1 rapid acetylator than those without this genotype combination. These results provide strong evidence for a modifying effect of metabolizing genes on the association of meat intake and HCA exposure with colorectal polyp risk. (Cancer Epidemiol Biomarkers Prev 2008;17(2):320–9)

  • meat intake Heterocyclic Amine exposure and metabolizing enzyme polymorphisms in relation to colorectal polyp risk
    Cancer Epidemiology Biomarkers & Prevention, 2008
    Co-Authors: Aesun Shin, Martha J Shrubsole, Jeffrey M Rice, Mark A Doll, Waltersmalley E Smalley, Yu Shyr, Jirong Long, Rashmi Sinha, Qiuyin Cai, Reid M Ness
    Abstract:

    Most colorectal cancers arise from adenomatous polyps or certain hyperplastic polyps. Only a few studies have investigated potential genetic modifiers of the associations between meat intake and polyp risk, and results are inconsistent. Using data from the Tennessee Colorectal Polyp Study, a large colonoscopy-based study, including 1,002 polyp cases (557 adenoma only, 250 hyperplastic polyp only, 195 both polyps) and 1,493 polyp-free patients, we evaluated the association of colorectal polyp risk with carcinogen exposure from meat and genetic polymorphisms in enzymes involved in Heterocyclic Amine (HCA) metabolism, including N-acetyltransferase 1 (NAT1) and N-acetyltransferase 2 (NAT2), cytochrome P450 1A2 (CYP1A2), and aryl hydrocarbon receptor (AhR). Data on intake levels of meats by preparation methods, doneness preferences, and other lifestyle factors were obtained. Fourteen single nucleotide polymorphisms in the AhR, CYP1A2, NAT1, and NAT2 genes were evaluated. No clear association was found for any polymorphisms with polyp risk. However, apparent interactions were found for intake of meat and HCAs with AhR, NAT1, and NAT2 genotypes, and the interactions were statistically significant for the group with both adenomatous and hyperplastic polyps. Dose-response relationships with meat or HCA intake were found only among those with the AhR GA/AA (rs2066853) genotype, NAT1 rapid, or NAT2 rapid/intermediate acetylators but not among those with other genotypes of these genes. This dose-response relationship was more evident among those with both AhR GA/AA and the NAT1 rapid acetylator than those without this genotype combination. These results provide strong evidence for a modifying effect of metabolizing genes on the association of meat intake and HCA exposure with colorectal polyp risk.

  • relative validity of a food frequency questionnaire with a meat cooking and Heterocyclic Amine module
    Cancer Epidemiology Biomarkers & Prevention, 2004
    Co-Authors: Marie M Cantwell, Beth Mittl, Jane Curtin, Raymond J Carroll, Nancy Potischman, Neil E Caporaso, Rashmi Sinha
    Abstract:

    The nutrient and Heterocyclic Amine (HCA) intake of 165 healthy participants was assessed using a self-administered food frequency questionnaire (FFQ), which included a meat-cooking practices module. A database containing the HCA [2-amino-3,8-dimethylimadazo [4,5-f] quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimadazo [4,5-b] pyridine (PhIP)] composition of various types of meat, cooked by different methods and to varying degrees, was developed and validated in conjunction with this module. The relative validity of dietary and HCA intake estimated by the FFQ was investigated using multiple food diaries (3 sets of 4 nonconsecutive day diaries completed over a 3-month period) as the reference method. Crude correlation coefficients of HCA intake assessed by the FFQ and food diaries were 0.43 [95% confidence interval (CI) 0.30-0.55] for MeIQx and 0.22 (95% CI 0.07-0.36) for PhIP intake. Deattenuated correlations were 0.60 (95% CI 0.49-0.69) and 0.36 (95% CI 0.22-0.49), respectively. Absolute MeIQx and PhIP intake was, however, underestimated by the FFQ (21.9 and 78.1 ng/day) compared with the food diaries (34.9 and 263.8 ng/day). The FFQ underestimated total red meat intake, the percentage of consumers, and the median intake of roast/baked and microwaved red meat. PhIP intake was severely underestimated by the FFQ and was most likely because of an underestimation of the percentage of people who cooked chicken using PhIP-producing cooking methods such as broiling and pan-frying. Additionally, the FFQ overestimated the percentage of consumers of baked chicken, a cooking method that produces less PhIP. In conclusion, although the FFQ and meat module underestimated absolute MeIQx and PhIP intake, its ability to rank individuals according to intake was acceptable.

Cynthia P. Salmon - One of the best experts on this subject based on the ideXlab platform.

  • Mutagenic activity and Heterocyclic Amine carcinogens in commercial pet foods.
    Mutation Research-genetic Toxicology and Environmental Mutagenesis, 2003
    Co-Authors: Mark G Knize, Cynthia P. Salmon, James S. Felton
    Abstract:

    Twenty-five commercial pet foods were analyzed for mutagenic activity using the Ames/Salmonella test with strain TA98 and added metabolic activation. All but one gave a positive mutagenic response. Fourteen of these samples were analyzed for Heterocyclic Amine mutagens/carcinogens and all but one contained 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 10 of 14 contained 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) as analyzed by HPLC and confirmed by photodiode array peak matching. From these findings it is hypothesized that there is a connection between dietary Heterocyclic Amines and cancer in animals consuming these foods.

  • Minimization of Heterocyclic Amines and thermal inactivation of Escherichia coli in fried ground beef.
    Journal of the National Cancer Institute, 2000
    Co-Authors: Cynthia P. Salmon, Mark G Knize, Frances N. Panteleakos, David O. Nelson, James S. Felton
    Abstract:

    BACKGROUND Heterocyclic Amine carcinogens are formed during the cooking of a number of foods, especially well-done meats. Lower temperatures and shorter cooking times can minimize the formation of these carcinogens, yet a major food safety concern is that pathogens in the meat must be thermally inactivated. This study investigated cooking techniques that minimize Heterocyclic Amine formation while simultaneously destroying contaminating bacteria. METHODS Ground beef patties were inoculated with Escherichia coli K12 bacteria and fried to internal temperatures ranging from 35 degrees C to 70 degrees C in a skillet preheated to 160 degrees C, 180 degrees C, or 200 degrees C. Each patty was then analyzed for four common Heterocyclic Amines and for surviving bacteria. Additionally, the frequency of turning of the beef patty during cooking was varied (a single turn or multiple turns), length of time required for each patty to reach 70 degrees C was recorded, and Heterocyclic Amine levels were determined. An additional pan temperature of 250 degrees C was tested for its effect on Heterocyclic Amine formation but not on bacterial killing. Statistical tests were two-sided. RESULTS Colony-forming bacteria were reduced by five orders of magnitude at internal temperatures greater than 60 degrees C, regardless of cooking method, and were completely inactivated at 70 degrees C. For patties turned just once, Heterocyclic Amine levels increased as the cooking temperatures increased. However, levels of Heterocyclic Amines were statistically significantly lower with turning every minute. For each pan temperature, patties reached 70 degrees C internal temperature sooner when they were turned every minute than when they were turned just once during cooking. CONCLUSION Lowering the pan temperature and turning the patties frequently can greatly reduce the formation of Heterocyclic Amines and can simultaneously achieve bacterial inactivation with little or no increase in cooking time, ensuring a product that is safe for human consumption.

  • Comparison of Heterocyclic Amine levels in home-cooked meats with exposure indicators (United States).
    Cancer causes & control : CCC, 2000
    Co-Authors: Garrett A. Keating, Rashmi Sinha, Mark G Knize, Cynthia P. Salmon, David W. Layton, Kenneth T. Bogen, Charles F. Lynch, Michael C. R. Alavanja
    Abstract:

    Objective: To compare indicators of Heterocyclic Amine (HCA) exposure with HCA concentrations in home-cooked meat samples.

  • Formation of mutagenic/carcinogenic Heterocyclic Amines in dry-heated model systems, meats, and meat drippings.
    Journal of agricultural and food chemistry, 1999
    Co-Authors: Pilar Pais, Mark G Knize, Cynthia P. Salmon, James S. Felton
    Abstract:

    Mixtures of amino acids, creatine, and glucose simulating the composition of six different kinds of meats (beef, chicken breast, chicken thigh, turkey breast, pork, and fish) were dry-heated to simulate the formation of Heterocyclic Amines in meats. The presence of 16 Heterocyclic Amines was investigated in the model systems and in the six meats and their corresponding meat drippings to determine the importance of meat composition to Heterocyclic Amine formation. Nine mutagenic Amines (IQ, MeIQ, 8-MeIQx, 4,8-DiMeIQx, PhIP, IQx, IFP, DMIP, and TMIP) were found to be present at concentrations >0.1 ng/g in some of the model systems and in some of the meats or pan residues. Heterocyclic Amine concentrations clearly are affected by precursor composition in this model system, and the same nine Heterocyclic Amines formed in the meat and in the model system show that this is a well-controlled surrogate for the reaction conditions that occur in meats during cooking.

  • Heterocyclic Amine content in restaurant cooked hamburgers steaks ribs and chicken
    Journal of Agricultural and Food Chemistry, 1998
    Co-Authors: Mark G Knize, Rashmi Sinha, E.d. Brown, Cynthia P. Salmon, Orville A. Levander, James S. Felton, Nathaniel Rothman
    Abstract:

    As part of a comprehensive survey of the Heterocyclic Amine content of foods, beef hamburgers, steaks, and pork ribs were purchased from restaurants, with cooking doneness specified. Samples were pooled by meat type, doneness, and cooking method and analyzed for Heterocyclic Amine content using HPLC. Results show detectable levels of Heterocyclic Amines in all samples, ranging from 0.5 ng/g PhIP from a pooled sample of ribs to 20 ng/g total of MeIQx and PhIP from a sample pooled of well-done charbroiled hamburgers. Grilled chicken samples from fast-food restaurant sandwiches or rotisserie-cooked chicken contained MeIQx and PhIP at combined levels of <2 ng/g. Compared to fast-food meat products from this and previous studies, restaurant products are ∼10-fold higher in Heterocyclic Amine content. The amounts of Heterocyclic Amines measured in these restaurant foods show that samples prepared for laboratory studies are representative of commonly consumed restaurant samples. Keywords: Heterocyclic Amines; PhI...

Hikoya Hayatsu - One of the best experts on this subject based on the ideXlab platform.

  • Protection against Trp-P-2 DNA Adduct Formation in C57bl6 Mice by Purpurin Is Accompanied by Induction of Cytochrome P450
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Tim Marczylo, Chitose Sugiyama, Hikoya Hayatsu
    Abstract:

    Purpurin, an anthraquinone constituent from madder root, has previously been reported as antimutagenic in the Ames Salmonella bacterial mutagenicity assay and as antigenotoxic in Drosophila melanogaster, against a range of environmental carcinogens. Short-term dietary supplementation with purpurin inhibits the formation of hepatic DNA adducts in male C57bl6 mice after a single dose of the Heterocyclic Amine dietary carcinogen Trp-P-2 (30 mg/kg). Inhibition of adduct formation was dose-dependent. No DNA adducts were observed in animals treated only with purpurin. The decrease in adduct formation was accompanied by significant, dose-dependent inductions of hepatic cytochrome P450-dependent dealkylations of methoxy- (CYP1A2), ethoxy- (CYP1A1), and pentoxy- (CYP2B) resorufins, total cytochrome P450, and NADPH cytochrome P450 reductase. It is hypothesized that purpurin exhibits chemopreventive potential by inhibiting the cytochrome P450-dependent metabolism of Heterocyclic Amines to their genotoxic N-hydroxyla...

  • porphyrins as possible preventers of Heterocyclic Amine carcinogenesis
    Cancer Letters, 1999
    Co-Authors: Hikoya Hayatsu, Chitose Sugiyama, Sakae Arimotokobayashi, Tomeo Negishi
    Abstract:

    Our studies have shown that hemin and chlorophyllin can directly interact with Heterocyclic Amines (HAs) and prevent their mutagenic actions. Hemin and chlorophyllin can trap HAs efficiently, probably by forming face-to-face complexes with them. The trapping was most clearly demonstrated by use of solid-supported porphyrins, hemin-agarose and chlorophyllin-chitosan. Furthermore, spectroscopic measurements have suggested that there are interactions in solution between the porphyrins and the HAs. A number of in vivo data have been accumulated by efforts from many laboratories for the anticarcinogenic and antigenotoxic properties of porphyrins, particularly chlorophyllin, against HAs.

  • Use of activated Heterocyclic Amines in the screening of dietary antimutagens.
    Mutation research, 1998
    Co-Authors: Hikoya Hayatsu, S Arimoto-kobayashi, T Negishi
    Abstract:

    Experimental methods suitable for detecting antimutagenic substances against Heterocyclic Amines are described. The proposed methodology will allow identification of direct interactions between the metabolically activated form of a Heterocyclic Amine and an antimutagenic compound.

  • Use of activated Heterocyclic Amines in the screening of dietary antimutagens.
    Mutation Research, 1998
    Co-Authors: Hikoya Hayatsu, S Arimoto-kobayashi, T Negishi
    Abstract:

    Experimental methods suitable for detecting antimutagenic substances against Heterocyclic amins are described. The proposed methodology will allow identification of direct interactions between the metabolically activated form of a Heterocyclic Amine and an antimutagenic compound.