Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research.

DW, Layton; KT, Bogen; MG, Knize; FT, Hatch; VM, Johnson; JS, Felton

doi:10.1093/carcin/16.1.39

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Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research.

Shared by NobleBlocks on Jan 1, 1995 • 12:00 AM UTC

Authors:

Layton DW

Bogen KT

Knize MG

Abstract

Heterocyclic amines (HAs) are formed as pyrolysis products during the cooking of meats/fish. These substances are potent mutagens in the Ames/Salmonella assay and are also carcinogens in laboratory animals. In order to assess the magnitude of the cancer risk posed by their presence in the US diet, w...

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