Heterocyclic amines in poultry products: a literature review.

• Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products.

Ämnesord

MEDICIN OCH HÄLSOVETENSKAP  -- Medicinska och farmaceutiska grundvetenskaper -- Farmakologi och toxikologi (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Basic Medicine -- Pharmacology and Toxicology (hsv//eng)

Nyckelord

Poultry Products : analysis

Poultry

Human

Heterocyclic Compounds : analysis

Heat : adverse effects

Food Analysis

Environmental Exposure

Cookery : methods

Amines : analysis

Animal

Risk Assessment

Publikations- och innehållstyp

art (ämneskategori)

ref (ämneskategori)