Heat-Generated Toxicants in Food II: Heterocyclic Aromatic Amines

Abstract Upon heating of proteinaceous food, a wide variety of heterocyclic aromatic amines (HAAs) are formed including β-carbolines, aminocarboline-type HAAs, and aminoimidazoazarene-type (2-amino-3-methylimidazo[4,5- f ]quinoline-type) HAAs. Several parameters contribute to the formation, such as high frying temperature, long duration of heating, and doneness of meat while marinating may reduce the levels of HAAs. Levels are highly variable and rarely exceed 20 ng/g. Because of the high mutagenic potential and the multiorgan-directed carcinogenic activity of HAAs in experimental animals these HAAs are considered as possible human carcinogens. A number of case-control and cohort studies identified weak associations of high dietary HAA intake and cancer risk at the colon, pancreas, mammary gland, prostate gland, and other organs. With the recent development of more specific and sensitive analytical methods, biomarker studies may in the future allow a more definite evaluation of the association of dietary HAA intake and human cancer risk.