Heterocyclic amines in poultry products: a literature review.

Research output: Contribution to journalArticle

Abstract

Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products.

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Authors
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Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Pharmacology and Toxicology

Keywords

  • Poultry Products : analysis, Poultry, Human, Heterocyclic Compounds : analysis, Heat : adverse effects, Food Analysis, Environmental Exposure, Cookery : methods, Amines : analysis, Animal, Risk Assessment
Original languageEnglish
Pages (from-to)1213-1221
JournalFood and Chemical Toxicology
Volume40
Issue number8
Publication statusPublished - 2002
Publication categoryResearch
Peer-reviewedYes

Bibliographic note

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)