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KMID : 1007520030120050588
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Food Science and Biotechnology
2003 Volume.12 No. 5 p.588 ~ p.596
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Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
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Shin Han-Seung
Shin Hyo-Sun
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Abstract
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Heterocyclic aromatic amines (HAAs) in cooked foods have been discussed and analyzed since these food mutagens were first detected. This paper focuses on the formation and mutagenicity of heterocyclic aromatic amines in cooked food and factors that affect its formation. It has been suggested that HAAs in cooked food play a role in the aetiology of human cancer. Therefore, understanding the formation and mutagenicity of HAAs and factors that affect on its formation is an important issue for public health. The limited amount of data available in the literature will allow us to develop inhibition strategies that reduce the possible risks associated with HAA exposure. Further research needs to be done to provide a better understanding of how various factors and functional food components inhibit HAA formation and mutagenicity.
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