Chef cooking meat. Source: International Business Times.
Source: NCBI
AIRBORNE
MUTAGENS PRODUCED BY FRYING BEEF, PORK AND A SOY-BASED FOOD
Department of Environmental Toxicology, University of California, Davis
95616, USA.
Abstract
Airborne cooking by-products
from frying beef (hamburgers), pork (bacon strips) and soybean-based food
(tempeh burgers) were collected, extracted, tested for mutagenicity and
chemically analysed. The fumes generated by frying pork and beef were
mutagenic, with 4900 and 1300 revertants/g of food cooked, respectively. No
mutagenicity was detected in fumes from frying tempeh burgers.
Bacon fried to a well-done but
non-charred state was eight times more mutagenic in a microsuspension
Ames/Salmonella test (TA98 with S-9) than hamburgers and about 350 times more
mutagenic than tempeh burgers.
Among food samples cooked to a
well-done, non-charred state, bacon strips had almost 15-fold more mass (109.5
ng/g) than that of the beef, whereas no heterocyclic amine (HCA) was detected
in the fried tempeh burgers. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine
(PhIP) was the most abundant HCA, followed by
2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and
2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx).
No
2-amino-9H-pyrido[2,3-b]indole (A alpha C) was detected in the food samples
fried at about 200 degrees C, although it was present in the collected airborne
products. The total amounts of HCAs in the smoke condensates were 3 ng/g from
fried bacon, 0.37 ng/g from fried beef and 0.177 ng/g from fried soy-based
food.
This study indicates that
cooks are potentially exposed to relatively high levels of airborne mutagens
and carcinogens and that long-term sampling inside restaurants and kitchens may
be warranted in order to assess the potential risk of prolonged exposure.
Link:
http://www.ncbi.nlm.nih.gov/pubmed/7590526
NB. Abstract (modified for easier reading)
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Read more:
2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine
2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline
2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (also found in fish meats)
NB. Abstract (modified for easier reading)
-----------------------------------------------------------------------------------------
Read more:
2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine
2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline
2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (also found in fish meats)
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