Chapter 19 Heterocyclic Amines

Publisher Summary This chapter discusses the occurrence of heterocyclic amines (HAs) in food and describes methods for their analysis. HAs are formed from natural precursors during the cooking of muscle meats. They have the common property of potent mutagenic activity in bacterial mutation tests. These are primary aromatic amines containing two or more fused aromatic rings. All have two or more heterocyclic nitrogen atoms and most have an imidazo ring that has the exocyclic amino group and an N-methyl substituent. Simple dry heating of HA precursors results in the formation the relative amounts and types of HAs that can be easily detected in cooked meats. The chapter describes methods to prevent the formation of HAs and discusses some of the health effects these compounds pose. The risks of exposure in humans have been evaluated in many laboratories. The relationship between the consumption of HAs and cancer is under very active investigation; epidemiological studies suggest effects in the breast, colon and prostate, esophagus, larynx, lung, lymphocytes, stomach, and pancreas.