Article
Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.
Cancer research - 15 Nov 1992
Lynch A M, Knize M G, Boobis A R, Gooderham N J, Davies D S, Murray S
Abstract excerpt
During the cooking of beef, the genotoxic heterocyclic aromatic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) are formed. Little is known about the fate of these compounds in humans or the factors affecting it. We have developed assays based on capillary column gas...
Topics
- Adult
- Animals
- Carcinogens
- Cattle
- Cooking
- Gas Chromatography-Mass Spectrometry
- Genetic Variation
- Humans
- Imidazoles
- Individuality
- Male