Abstract
Background: Although xenobiotics from food processing have gained support as possible drivers of the relationship between diet and some types of cancer, there are still few studies characterizing the intake of these compounds among different populations. Aim: To describe the intake of heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), nitrates, nitrites, nitrosamines, and acrylamide; and to identify dietary and lifestyle related factors. Methods: This was a descriptive cross-sectional study in 70 adult volunteers. Intake was registered by means of a food frequency questionnaire, including cooking methods, temperature, and degree of browning. The European Prospective Investigation into Cancer (EPIC) and the Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) databases were used for xenobiotic estimation in conjunction with data from the European Food Safety Authority (EFSA) and U.S. Food and Drug Administration (FDA). Results: Dietary HAs (amino-alpha-carboline (AαC), 2-amino-3-methylimidazo (4,5,f) quinoline (IQ), 2-amino-3,8 dimethylimidazo (4,5,f) quinoxaline (MeIQx), 2-amino-3,4,8 trime-thylimidazo (4,5,f) quinoxaline (DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo (4,5,b) pyridine (PhIP)) were mainly derived from meat and meat products, while benzo (a) pyrene (B(a)P), dibenzo (a) anthracene (DiB(a)A), and total PAHs were explained by oils and fats, alcoholic beverages, and milk, respectively. Microwaved, fried, grilled, broiled, barbecued, and braised cooking methods were mainly responsible for HAs and PAHs consumption. Conclusion: Based on the wide presence and levels of intake of these compounds in different sources, more efforts should be made to adjust their intake to the levels recommended by health agencies.
Highlights
Solid evidence supports the importance of environmental factors, with special focus on diet, in the development of different types of cancer [1,2]
Concerning health-related parameters, most of the sample did not have a previous history of first- or second-degree colorectal cancer (CRC), and only around a 17% had asthma and/or allergies or hypertension, and 9% had diabetes
As all dietary components and their interactions are important in the risk assessment, xenobiotic compounds formed during food cooking and processing have been targeted as mediators of the relationship between diet and cancer [1,3,4,5]
Summary
Solid evidence supports the importance of environmental factors, with special focus on diet, in the development of different types of cancer [1,2]. Even though these elements are present at elevated levels in meat and fish muscle, the major dietary source is usually meat and meat products [10] Another targeted compound, classified as a probable carcinogen to humans (Group 2A) by the IARC, is the acrylamide generated by the Maillard reaction in baked or fried carbohydrate-rich food sources, such as potatoes or cereals, by the condensation reaction between reducing sugars (glucose or fructose) and free amino acids (i.e., asparagine) [11,12]. Xenobiotics from food processing have gained support as possible drivers of the relationship between diet and some types of cancer, there are still few studies characterizing the intake of these compounds among different populations.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
