期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 50, 期 -, 页码 70-84出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2016.01.007
关键词
Heterocyclic aromatic amines; Mitigation; Precursors; Process control; Formulation; Metabolism control
资金
- CEPIA division of the French National Institute of Agricultural Research (INRA)
Background: Meat and fish are currently the main sources of proteins necessary for a healthy diet. Cooking proteinaceous food helps reduce biological risks and produce odor-active compounds, but it also generates heat-induced toxicants, of which heterocyclic aromatic amines (HAAs) are probably the most problematic as they are strongly mutagenic and carcinogenic. Scope and approach: This review highlights the most promising strategies for mitigating the impacts of HAAs on human health. These strategies revolve around reducing HAA formation by impacting HAA precursors, controlling the process, adjusting formulations or adapting diets to limit HAA assimilation and metabolism. Key findings and conclusions: Identifying the different mechanisms of HAA formation and metabolism has made it possible to propose mitigation strategies to limit the risks related to HAA consumption. Various kinds of levers exist. While cooking methods for industrial processed foods can be regulated, it is far more difficult to influence household practices. Mitigation strategies involving other food ingredients are probably more promising from a consumer point of view if pushed by health education campaigns. Efforts to reduce the health risk from HAA consumption should now turn to ingredients like carvacrol that present different concomitant modes of action. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据