Chapter 25 Toxicological Aspects of Aromatic Heterocyclic Amines

Abstract

Publisher Summary This chapter discusses the toxicological aspects of aromatic heterocyclic amines. A number of heterocyclic aromatic amines (HAAs) are formed by pyrolytic processes particularly from amino acids in pure form but also from amino acids and other nitrogenous compounds in interaction with sugars and creatinine. HAAs are also generated by pyrolysis from more complex mixtures containing nitrogenous materials like proteins but without the possibility to determine the precise origin of the HAAs. Since HAAs are mutagenic and suspected carcinogens in humans and because amino acids and sugars are common in food, the presence of HAAs in food is of particular concern. The presence of HAAs in food, smoke, and environment has been reported. Based on findings from studies on multiple species of experimental animals it was shown that heterocyclic amines produced cancer in multiple organs including forestomach, cecum, colon, liver, oral cavity, Zymbal gland, mammary gland, and skin. Although evidence from human epidemiology suggests that consumption of well-done or grilled meat—that may contain HAAs—may be associated with increased cancer risk, the data are insufficient to support the conclusion that this risk is due specifically to certain HAAs present in these foods. The chapter lists some heterocyclic amines including two heterocyclic compounds, harman, and norharman, together with their most common origin.