Exposure to Heterocyclic Aromatic Amines by Meat Products Consumption

Vol. 1, 2019. - 118009
Favorite this paper
How to cite this paper?

Heterocyclic Aromatic Amines (HAAs) are a group of mutagenic and carcinogenic compounds produced during high-temperature processing of protein-rich foods, such as meat. This work assessed the exposure of the adult population (18-75 years old) in Ribeirão Preto, Brazil to HAAs (IQ, IQx, MeIQ, MeIQx, 4,8 DiMeIQx, and PhIP) by ready-to-eat meat ingestion. Volunteers (n=390) answered a Quantitative Food Frequency Questionnaire (QFFQ), and 40 samples were collected from local restaurants being ten samples of each type: griddled beef, barbecued beef, griddled chicken and battered and fried chicken. The total amount of HAAs varied from <LOD to 15.9 ng/g. Griddled chicken had the highest HAAs concentrations, while only one sample of barbecued beef had a measurable level of PhIP (0,14 ng/g). QFFQ and sample data were used to calculate exposure estimation. HAAs consumption for population studied varied from 1 – 2543 ng/day with a median value of 215 ng/day and 95th percentile equal to 792 ng/day

  • 1 Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo (USP)
  • Toxicology
aromatic heterocyclic amines
Liquid chromatography
Mass Spectrometry