Source:http://linkedlifedata.com/resource/pubmed/id/16201846
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
2
|
| pubmed:dateCreated |
2005-10-5
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| pubmed:abstractText |
Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2- amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino -1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, and 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.
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| pubmed:grant | |
| pubmed:language |
eng
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| pubmed:journal | |
| pubmed:citationSubset |
IM
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| pubmed:chemical | |
| pubmed:status |
MEDLINE
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| pubmed:issn |
0163-5581
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| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
52
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
147-55
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| pubmed:dateRevised |
2010-11-18
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| pubmed:meshHeading |
pubmed-meshheading:16201846-Adult,
pubmed-meshheading:16201846-Age Factors,
pubmed-meshheading:16201846-Amines,
pubmed-meshheading:16201846-Animals,
pubmed-meshheading:16201846-Carcinogens,
pubmed-meshheading:16201846-China,
pubmed-meshheading:16201846-Chromatography, High Pressure Liquid,
pubmed-meshheading:16201846-Cooking,
pubmed-meshheading:16201846-Female,
pubmed-meshheading:16201846-Food Analysis,
pubmed-meshheading:16201846-Heterocyclic Compounds,
pubmed-meshheading:16201846-Humans,
pubmed-meshheading:16201846-Male,
pubmed-meshheading:16201846-Meat,
pubmed-meshheading:16201846-Middle Aged,
pubmed-meshheading:16201846-Questionnaires,
pubmed-meshheading:16201846-Singapore,
pubmed-meshheading:16201846-Temperature
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| pubmed:year |
2005
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| pubmed:articleTitle |
Dietary exposure to heterocyclic amines in a Chinese population.
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| pubmed:affiliation |
Department of Community, Occupational and Family Medicine, Faculty of Medicine, National University of Singapore, Singapore.
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| pubmed:publicationType |
Journal Article,
Research Support, U.S. Gov't, P.H.S.,
Research Support, Non-U.S. Gov't,
Research Support, N.I.H., Extramural
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