Article
Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.
Environmental and molecular mutagenesis - 1 Jan 2004
Peters Ulrike, Sinha Rashmi, Bell Douglas A, Rothman Nathaniel, Grant Delores J, Watson Mary A, Kulldorff Martin, Brooks Lance R, Warren Sarah H, DeMarini David M
Abstract excerpt
Meat cooked at high temperatures contains potential carcinogenic compounds, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Samples from a 2-week controlled feeding study were used to examine the relationship between the intake of mutagenicity from meat fried at different temperatures and the levels of mutagenicity subsequently detected in urine, as well as the influence of the...
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