Exposure to heterocyclic aromatic amines from consumption of cooked red meat and effect on human cancer risk. A review

Mayte Sanz Alaejos (1) , Venerando González (2) , Ana M. Afonso (2)

1 Analytical Chemistry, Nutrition and Food Sciences
2 Analytical Chemistry, Nutrition and Food Science

Primary objective: To review the bibliographic data from the last ten years, on the possible carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects as red meat intake, cooking methods applied to red meat, and doneness of cooking are discussed since an epidemiological point of view. Main outcomes and results: The role in the HAAs carcinogenicity has been assigned to two main factors: very high frequencies of consumption of red meats, and very darkly browned meats. However, there are some uncertainties associated to epidemiological results in relation to the presence of other carcinogens, co-carcinogens and anti-carcinogens in the diet, analytical results on HAAs content in foods, food frequency questionnaires and, mainly, genetic susceptibility to HAAs. Conclusions: There is not sufficient scientific evidence to support the conclusion that the human cancer risk is due specifically to the intake of these compounds in diet.

Mots clés: Life Sciences

Mayte Sanz Alaejos, Venerando González, Ana M. Afonso. Exposure to heterocyclic aromatic amines from consumption of cooked red meat and effect on human cancer risk. A review. Food Additives and Contaminants, 2007, 25 (01), pp.2-24. ⟨10.1080/02652030701474235⟩. ⟨hal-00577471⟩