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Heterocyclic amines in poultry products: a literature review.

Skog, Kerstin LU and Solyakov, A (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.
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author
organization
publishing date
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
id
4f19b430-c959-48a4-b6ee-fe7e5688768b (old id 108866)
date added to LUP
2007-07-18 11:43:18
date last changed
2017-10-22 04:46:16
@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},
  keyword      = {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},
  volume       = {40},
  year         = {2002},
}