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Genotoxicity of heat-processed foods

Jagerstad, M and Skog, Kerstin LU (2005) In Mutation Research 574(1-2). p.156-172
Abstract
Gene-environment interactions include exposure to genotoxic compounds from our diet and it is no doubt, that humans are regularly exposed to e.g. food toxicants, not least from cooked foods. This paper reviews briefly four classes of cooked food toxicants, e.g. acrylamide, heterocyclic amines, nitrosamines and polyaromatic hydrocarbons. Many of these compounds have been recognised for decades also as environmental pollutants. In addition cigarette smokers and some occupational workers are exposed to them. Their occurrence, formation, metabolic activation, genotoxicity and human cancer risk are briefly presented along with figures on estimated exposure. Several lines of evidence indicate that cooking conditions and dietary habits can... (More)
Gene-environment interactions include exposure to genotoxic compounds from our diet and it is no doubt, that humans are regularly exposed to e.g. food toxicants, not least from cooked foods. This paper reviews briefly four classes of cooked food toxicants, e.g. acrylamide, heterocyclic amines, nitrosamines and polyaromatic hydrocarbons. Many of these compounds have been recognised for decades also as environmental pollutants. In addition cigarette smokers and some occupational workers are exposed to them. Their occurrence, formation, metabolic activation, genotoxicity and human cancer risk are briefly presented along with figures on estimated exposure. Several lines of evidence indicate that cooking conditions and dietary habits can contribute to human cancer risk through the ingestion of genotoxic compounds from heat-processed foods. Such compounds cause different types of DNA damage: nucleotide alterations and gross chromosomal aberrations. Most genotoxic compounds begin their action at the DNA level by forming carcinogen-DNA adducts, which result from the covalent binding of a carcinogen or part of a carcinogen to a nucleotide. The genotoxic and carcinogenic potential of these cooked food toxicants have been evaluated regularly by the International Agency for Research on Cancer (IARC), which has come to the conclusion that several of these food-borne toxicants present in cooked foods are possibly (2A) or probably (213) carcinogenic to humans, based on both high-dose, long-term animal studies and in vitro and in vivo genotoxicity tests. Yet, there is insufficient scientific evidence that these genotoxic compounds really cause human cancer, and no limits have been set for their presence in cooked foods. However, the competent authorities in most Western countries recommend minimising their occurrence, therefore this aspect is also included in this review. (c) 2005 Elsevier B.V. All rights reserved. (Less)
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author
organization
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type
Contribution to journal
publication status
published
subject
keywords
Acrylamide, Heterocyclic amines, Polyaromatic hydrocarbons, Nitrosamines, Formation, Occurrence, Exposure, Cancer risk, Minimising strategies
in
Mutation Research
volume
574
issue
1-2
pages
156 - 172
publisher
Elsevier
external identifiers
  • wos:000229731700014
  • scopus:19444383488
ISSN
1873-135X
DOI
10.1016/j.mrfmmm.2005.01.030
language
English
LU publication?
yes
id
ac810fd7-23b1-4c16-a5f1-2eec27f3d839 (old id 151357)
date added to LUP
2007-07-18 14:45:28
date last changed
2017-11-12 03:53:42
@article{ac810fd7-23b1-4c16-a5f1-2eec27f3d839,
  abstract     = {Gene-environment interactions include exposure to genotoxic compounds from our diet and it is no doubt, that humans are regularly exposed to e.g. food toxicants, not least from cooked foods. This paper reviews briefly four classes of cooked food toxicants, e.g. acrylamide, heterocyclic amines, nitrosamines and polyaromatic hydrocarbons. Many of these compounds have been recognised for decades also as environmental pollutants. In addition cigarette smokers and some occupational workers are exposed to them. Their occurrence, formation, metabolic activation, genotoxicity and human cancer risk are briefly presented along with figures on estimated exposure. Several lines of evidence indicate that cooking conditions and dietary habits can contribute to human cancer risk through the ingestion of genotoxic compounds from heat-processed foods. Such compounds cause different types of DNA damage: nucleotide alterations and gross chromosomal aberrations. Most genotoxic compounds begin their action at the DNA level by forming carcinogen-DNA adducts, which result from the covalent binding of a carcinogen or part of a carcinogen to a nucleotide. The genotoxic and carcinogenic potential of these cooked food toxicants have been evaluated regularly by the International Agency for Research on Cancer (IARC), which has come to the conclusion that several of these food-borne toxicants present in cooked foods are possibly (2A) or probably (213) carcinogenic to humans, based on both high-dose, long-term animal studies and in vitro and in vivo genotoxicity tests. Yet, there is insufficient scientific evidence that these genotoxic compounds really cause human cancer, and no limits have been set for their presence in cooked foods. However, the competent authorities in most Western countries recommend minimising their occurrence, therefore this aspect is also included in this review. (c) 2005 Elsevier B.V. All rights reserved.},
  author       = {Jagerstad, M and Skog, Kerstin},
  issn         = {1873-135X},
  keyword      = {Acrylamide,Heterocyclic amines,Polyaromatic hydrocarbons,Nitrosamines,Formation,Occurrence,Exposure,Cancer risk,Minimising strategies},
  language     = {eng},
  number       = {1-2},
  pages        = {156--172},
  publisher    = {Elsevier},
  series       = {Mutation Research},
  title        = {Genotoxicity of heat-processed foods},
  url          = {http://dx.doi.org/10.1016/j.mrfmmm.2005.01.030},
  volume       = {574},
  year         = {2005},
}