Abstract
The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.–1.1 ng/g). The concentrations of two co-mutagenic β-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5–1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28–34% and 39%, respectively.
Highlights
The variety of forms of human nutrition and the associated content of consumed food carcinogens may be one factor for the observed variation in rates of cancer across the world
Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations of 0.5–1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28–34% and 39%, respectively
The various uncooked chicken breasts used in the present investigations showed only minor differences in mineral, protein, fat, and moisture content (Table 1), and concentrations were found to be similar to those reported in other studies [26]
Summary
The variety of forms of human nutrition and the associated content of consumed food carcinogens may be one factor for the observed variation in rates of cancer across the world. Based on sufficient evidence in humans that the intake of processed meat causes colorectal cancer [1,2], the International. Agency for Research on Cancer (IARC) has classified the consumption of red meat as probably carcinogenic to humans (Group 2A), and of processed meat as carcinogenic to humans (Group 1). There is insufficient evidence for the presence of some known carcinogenic compounds in meat and meat products. Several epidemiological studies have shown that the frequent consumption of HAs may lead to an increased risk of cancer developing [2]. The IARC has classified several HAs as possible or probable human carcinogens and has suggested reducing the daily intake of HAs. the California Environmental
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