Heterocyclic amines

Heterocyclic amines (HAs). also heterocyclic aromatic amines (HAAs), include many carcinogenic compounds produced during cooking.

Abbreviations

Nutritional summary

Function; Heterocyclic amines (HA) are potent mutagens and potential carcinogens. Food sources: Cooking of flesh foods, including beef. pork, poultry, and fish, produces microgram amounts of 11 As per serving from the pyrolytic rearrangement of creatine and amino acids.

Requirements: Beneficial effects of intakes at any level are not likely.

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NAT arylamine N-acetyl transferase

CYP cytochrome P450

DiMetQx 2-amino-3,4,8-trimethylimidazo|4,S-/'[quinoxaline

HA heterocyclic amine

IQ 2-an"itno-3-mechylirmda2oj4l5-f|quinoline

MDR multidrug resistance gene

MelQx 2-amino-3fS-dimethyfimidazo[4,5-^]qutnoxaline

MRP multidrug resistance protein

PEITC beta-phenylechyi tsothiocyanate

PhIP 2-amino-l-methyf-6-phenylimidaio[4,5 /i] pyridine

Trp-P-1 3-arnino-1,4-dimethyl-5H-pyrtdoj 4,3-0 ¡indole

Trp-P-2 3-amino-1-inethy!-5H-pyrido( 4,3-0 ¡indole

UCT UDP-glucuronosyltransferase

Fipur* 5.1 Heterocyclic amine* in cooked meat

PhIP

4 -hydroxy PhIP

PhIP

Ftgur* S.2 Cooking ofme.n genet ales PhIP

4 -hydroxy PhIP

Excessive intake; People with even modest 11A intake from cooked meat and lisli have more DNA adduets in tissues and a greater risk to develop cancers at various sites.

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