Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants
(2004) In Molecular Nutrition and Food Research 48(4). p.292-298- Abstract
- Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic ainines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of... (More)
- Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic ainines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of the dishes was estimated to range from not detectable levels to 0.6 mug. The results of the present study indicate that the content of HAs in a specific dish may vary with origin, and that the concentrations of HAs in commercial fried meat products are generally low, although some of these food items may contain elevated amounts. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/138608
- author
- Borgen, Eva LU and Skog, Kerstin LU
- organization
- publishing date
- 2004
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Molecular Nutrition and Food Research
- volume
- 48
- issue
- 4
- pages
- 292 - 298
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- wos:000225210900007
- pmid:15497180
- scopus:9944229457
- ISSN
- 1613-4133
- DOI
- 10.1002/mnfr.200400024
- 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), Family medicine, psychiatric epidemiology and migration (013240037)
- id
- 7dab648c-7443-40df-9746-e31cdfc4b225 (old id 138608)
- date added to LUP
- 2016-04-01 12:27:14
- date last changed
- 2023-11-12 01:29:40
@article{7dab648c-7443-40df-9746-e31cdfc4b225,
abstract = {{Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic ainines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of the dishes was estimated to range from not detectable levels to 0.6 mug. The results of the present study indicate that the content of HAs in a specific dish may vary with origin, and that the concentrations of HAs in commercial fried meat products are generally low, although some of these food items may contain elevated amounts.}},
author = {{Borgen, Eva and Skog, Kerstin}},
issn = {{1613-4133}},
language = {{eng}},
number = {{4}},
pages = {{292--298}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Molecular Nutrition and Food Research}},
title = {{Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants}},
url = {{http://dx.doi.org/10.1002/mnfr.200400024}},
doi = {{10.1002/mnfr.200400024}},
volume = {{48}},
year = {{2004}},
}