Journal
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 4, Pages 327-340Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2008.02.001
Keywords
heterocyclic aromatic amines; genetic aspects; genetic susceptibility; human cancer
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There is not sufficient scientific evidence to support the hypothesis that human cancer risk is specifically due to the intake of heterocyclic aromatic amines (HAAs) in diet. Epidemiological evidence appears to imply two main factors in the HAAs carcinogenicity. These factors are the very high frequency of consumption of red meats, and very darkly browned meats from cooking, which are HAAs-containing foods. The present review focuses on the fact that the cancer risk is notably enhanced when certain genotypes related to HAAs metabolism are present. Thus, genetic predisposition seems to be the main factor in cancer development related to HAAs, and possibly the co-presence of other mutagenic compounds in diet. (c) 2008 Elsevier Ltd. All rights reserved.
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