Abstract
HA-specific meat concentration estimates using a method that combines laboratory data to predict HA concentrations from meat type, cooking method and meat doneness were used with national dietary data to estimate daily HA intake for segments of the US population. PhIP was found to comprise ∼70% of US mean dietary intake of total HAs, with pan-frying and chicken being the single cooking method and meat type contributing the greatest to total estimated HA exposures. This analysis demonstrated significantly higher concentrations in grilled/barbecued meats than in other cooked meats. African-American males were estimated to consume nearly twofold and ∼35 to 40% more PhIP (and total HAs) than white males at ages <16 and >30 years, respectively.
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