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Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants

Borgen, Eva LU and Skog, Kerstin LU (2004) In Molecular Nutrition and Food Research2004-01-01+01:00 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)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Molecular Nutrition and Food Research2004-01-01+01:00
volume
48
issue
4
pages
292 - 298
publisher
John Wiley & Sons
external identifiers
  • wos:000225210900007
  • pmid:15497180
  • scopus:9944229457
ISSN
1613-4133
DOI
10.1002/mnfr.200400024
language
English
LU publication?
yes
id
7dab648c-7443-40df-9746-e31cdfc4b225 (old id 138608)
date added to LUP
2007-07-17 16:23:05
date last changed
2017-11-19 03:37:54
@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},
  series       = {Molecular Nutrition and Food Research2004-01-01+01:00},
  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},
  volume       = {48},
  year         = {2004},
}