HETEROCYCLIC AROMATIC AMINES IN MEAT

ABSTRACT Heterocyclic aromatic amines (HCAs) are formed during cooking proteinaceous foods such as meat at temperatures above 150C. Epidemiologic studies have shown that all HCAs are mutagenic, and many are carcinogenic. To date, more than 25 HCAs have been identified at ng/g levels in cooked foods. It is therefore recommended minimizing HCAs occurrence in foods consumed by humans. Thus, more information about them is needed. The purpose of this review is to explain chemistry, formation, precursors, mutagenicity and carcinogenicity, and also levels of HCAs in cooked meats. PRACTICAL APPLICATIONS Heterocyclic aromatic amines (HCAs) are formed during cooking of protein‐rich foods. They are therefore widely consumed by humans. On the basis of results from long‐term animal studies, several HCAs are considered mutagenic and carcinogenic. The competent authorities in most Western countries recommend minimizing HCA occurrence. Thus, it is important to learn more about the formation and inhibition of these compounds in cooked foods. Detailed information about HCAs in cooked meats is briefly presented in this review.