Sous vide cooking: A review

Gene-environment interactions include exposure to genotoxic compounds from our diet and it is no doubt, that humans are regularly exposed to e.g. food toxicants, not least from cooked foods. This paper reviews briefly four classes of cooked food toxicants, e.g. acrylamide, heterocyclic amines, nitrosamines and polyaromatic hydrocarbons. Many of these compounds have been recognised for decades also as environmental pollutants. In addition cigarette smokers and some occupational workers are exposed to them. Their occurrence, formation, metabolic activation, genotoxicity and human cancer risk are briefly presented along with figures on estimated exposure. Several lines of evidence indicate that cooking conditions and dietary habits can contribute to human cancer risk through the ingestion of genotoxic compounds from heat-processed foods. Such compounds cause different types of DNA damage: nucleotide alterations and gross chromosomal aberrations. Most genotoxic compounds begin their action at the DNA level by forming carcinogen-DNA adducts, which result from the covalent binding of a carcinogen or part of a carcinogen to a nucleotide. The genotoxic and carcinogenic potential of these cooked food toxicants have been evaluated regularly by the International Agency for Research on Cancer (IARC), which has come to the conclusion that several of these food-borne toxicants present in cooked foods are possibly (2A) or probably (2B) carcinogenic to humans, based on both high-dose, long-term animal studies and in vitro and in vivo genotoxicity tests. Yet, there is insufficient scientific evidence that these genotoxic compounds really cause human cancer, and no limits have been set for their presence in cooked foods. However, the competent authorities in most Western countries recommend minimising their occurrence, therefore this aspect is also included in this review.

Genotoxicity of heat-processed foods

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300 °C) and pyrolytic HAAs (>300 °C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12186

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and beverages, collected from literature data along the period from 1992 up to 2009. Also, it describes the factors that affect the formation of HAAs in foods, such as the cooking method, including temperature, time, and frequency of turning of meat, during cooking. Other factors depending on the type of food and the recipe followed are pH, amounts of HAA precursors, types of amino acids, presence of certain divalent ions, and content of substances with enhancing or inhibiting effects on the formation of HAAs. In addition, there are other factors, which depend on the type of food, such as muscle tissue and the presence of certain genes, since the RN− allele in pigs increases the glycogen content of muscle. The dispersion of the bibliographic data is evident, and there are scarce data, even no data, referred to individual HAAs. Considering that the diverging results can be due to several causes, possible recommendations are given in order to prevent the dispersion of the results and to achieve more valuable information, applied to determine the HAAs exposure. Although there are not direct indications that HAAs represent a serious health risk to the population, and common cancers are produced by many factors including xenobiotics, all measures to minimize the formation of HAAs should be foreseen, some of which are indicated.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2010.00141.x

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

Some 20 years ago, Japanese scientists discovered a new group of highly mutagenic compounds, classified as heterocyclic aromatic amines, from broiled and grilled meat and fish dishes. Many of these extremely mutagenic heterocyclic amines have been shown to be multi-site tumour inducers in long-term animal studies on rodents and monkeys. Studies on human cells in vitro have demonstrated that they are metabolised into bio-active compounds and form DNA adducts. Up until now, around 20 different mutagenic and/or carcinogenic heterocyclic amines have been identified. The present knowledge concerning the chemistry, formation and occurrence of these compounds in foods is briefly summarised. They are generally formed at ppb levels, and their formation is affected by temperature, time, water activity, pH, and the amounts and proportions of precursors. Some precursors are amine compounds, especially creatine and amino acids, peptides, and proteins. The Maillard reaction, involving reducing sugars and amino acids, is important for the formation of certain heterocyclic amines in liquid systems, e.g. the amino-imidazo-azaarenes. Dry heating, on the other hand, also produces the amino-carbolines, the formation of which seems to be favoured by free radical reactions/fragmentations and a low water activity.

Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods

Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system.

Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

A Solyakov

Author Tools

Chat about Author

Papers

Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods

Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system.

Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue