Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies

文献类型： 外文期刊

第一作者： Khan, Iftikhar Ali

作者： Khan, Iftikhar Ali;Zou, Ye;Xu, Weimin;Wang, Daoying;Xu, Weimin;Wang, Daoying;Khan, Asad;Zhu Zongshuai;Huang, Ming;Khan, Iftikhar Ali

作者机构：

关键词： Cooked meat; Heterocyclic amines; Cancer risk; Dietary intake; Mitigation strategies

期刊名称：MEAT SCIENCE （ 影响因子：7.077； 五年影响因子：6.632 ）

ISSN： 0309-1740

年卷期： 2022 年 184 卷

页码：

收录情况： SCI

摘要： At this point in time, the evidence of a link between well-done meat intake and the incidence of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have confirmed this evidence, and have shown a higher odd ratio and increased exposure to heterocyclic amines (HCAs) among those who frequently consume red meat. However, in most epidemiological studies, dietary assessment, combined with analytical data, is used to estimate the intake of HCAs, which has many inconsistencies. In addition, there is a lack of findings indicating a substantial correlation between various factors, like types of raw meat, types of meat products, and cooking methods that directly or indirectly influence the occurrence of cancer. Although numerous mitigation strategies have been developed to reduce HCAs levels in meat, there is still a high prevalence of carcinogenesis caused by HCAs in humans. The aim of this review is to summarise conflicting reports, address shortcomings and identify emerging trends of cutting-edge research related to HCAs.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序