Heterocyclic amines in poultry products: a literature review.
(2002) In Food and Chemical Toxicology 40(8). p.1213-1221- Abstract
- Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/108866
- author
- Skog, Kerstin LU and Solyakov, A
- organization
- publishing date
- 2002
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Poultry Products : analysis, Poultry, Human, Heterocyclic Compounds : analysis, Heat : adverse effects, Food Analysis, Environmental Exposure, Cookery : methods, Amines : analysis, Animal, Risk Assessment
- in
- Food and Chemical Toxicology
- volume
- 40
- issue
- 8
- pages
- 1213 - 1221
- publisher
- Elsevier
- external identifiers
-
- wos:000177393700024
- pmid:12067586
- scopus:0036280023
- ISSN
- 0278-6915
- DOI
- 10.1016/S0278-6915(02)00062-5
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 4f19b430-c959-48a4-b6ee-fe7e5688768b (old id 108866)
- date added to LUP
- 2016-04-01 16:52:55
- date last changed
- 2023-09-05 03:06:58
@article{4f19b430-c959-48a4-b6ee-fe7e5688768b, abstract = {{Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products.}}, author = {{Skog, Kerstin and Solyakov, A}}, issn = {{0278-6915}}, keywords = {{Poultry Products : analysis; Poultry; Human; Heterocyclic Compounds : analysis; Heat : adverse effects; Food Analysis; Environmental Exposure; Cookery : methods; Amines : analysis; Animal; Risk Assessment}}, language = {{eng}}, number = {{8}}, pages = {{1213--1221}}, publisher = {{Elsevier}}, series = {{Food and Chemical Toxicology}}, title = {{Heterocyclic amines in poultry products: a literature review.}}, url = {{http://dx.doi.org/10.1016/S0278-6915(02)00062-5}}, doi = {{10.1016/S0278-6915(02)00062-5}}, volume = {{40}}, year = {{2002}}, }