Heterocyclic amines: human carcinogens in cooked food?

摘要: During the frying of meat and fish, genotoxic heterocyclic amines (HCAs) are formed. The dietary exposure to HCAs may be implicated in aetiology human cancer, but there other factors our diet that prevent effects these compounds. Within project described here, we plan identify regional individual cooking habits affect HCA-levels food. These determined with a validated analytical method is estimated by assessment. Biomarker analysis will employed estimate recent or long-term HCAs. In order genetically risk humans, cell lines engineered expressing allelic variants acetyl- sulfotransferases HCA metabolism. Species differences metabolism toxicity assessed influence intestinal microflora on HCA-induced evaluated. Dietary constituents reduce genotoxicity screened for potential protective vitro vivo model systems. Finally, aim at intervention studies investigate if relevant man. objectives this possibly levels Europe, populations highly susceptible toxicity, toxic factors.