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THE present investigation is to determine whether well known detectable carcinogens are formed in normal domestic situations, for example by the heating of foods under conditions approximating to those applying in household cookery. Though the 3,4-benzopyrene (BP) found in the soot obtained in the " smoking " of foods and also in the smoked food itself arises from the wood which produces the smoke (Tilgner and Miiller, 1957 ; Dobes, Hopp and Sula, 1954 ; Bailey and Dungal, 1958), in some cases the foodstuff itself can, when heated, give rise to carcinogens. Thus nine polycyclic aromatic hydrocarbons including BP have been detected in coffee soots, though they were not present in the coffee beans before heating (Kuratsune and Hueper, 1958). Moreover in the " char " formed in making " cakes " (U.S.A.) BP is detected by a spectrophotometric method which as used by Kuratsune (1956) is considered completely reliable (Fieser, 1957). Another group of polycyclic hydrocarbons containing BP is present in tobacco smoke though not in the original tobacco (Kennaway and Lindsey, 1958). With regard to the temperature attained, it is estimated (Kuratsune and Hueper, 1958, p. 38) that the coffee beans on roasting may be exposed to a temperature of 540' C., and it seems likely that the wood and tobacco are exposed to even higher temperatures. These mateiials, and most foodstuffs which are heated, contain polysaccharides ; hence it was decided to examine the products obtained by heating starch, which is present in floury mixtures which are sometimes strongly heated. A temperature of 370-390' C. was chosen as this is likely to be reached in

Carcinogens formed in the Heating of Foodstuffs. Formation of 3,4-Benzopyrene from Starch at 370-390° C