Heterocyclic amines (HAs) are formed as pyrolysis products during the cooking of
meats/fish. These substances are potent mutagens in the Ames/Salmonella assay and are …

Epidemiological studies have shown diet to be an important factor in the global variation of
human cancer rates. The presence of mutagenic/carcinogenic heterocyclic aromatic amines …

Cooking of protein-rich foods may induce the formation of a series of heterocyclic aromatic
amines (HAAs) that have been found to be mutagens and carcinogens. Despite very potent …

Heterocyclic amines (HAs) formed in fried, broiled or grilled meats are potent mutagens that
increase rates of colon, mammary, prostate and other cancers in bioassay rodents. Studies …

Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are
known mutagens and animal carcinogens, but their carcinogenic potential in humans has …

The carcinogenic potential of heterocyclic amines (HCAs) in humans has yet to be
established. Epidemiologic studies of colon cancer using crude surrogates for HCAs …

A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat
is cooked to medium and well-done states. The precursors of these compounds are natural …

Diets containing substantial amounts of red meat may increase the risk of colorectal,
pancreatic, breast, prostate, and renal cancer. The association with red meat intake may be …

Heterocyclic aromatic amines are sometimes formed during the cooking of muscle meats,
and their mutagenic and carcinogenic effects are of potential concern in the aetiology of …

Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/
carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the …