A total of 86 meat samples, prepared in restaurants or homes, ready to eat (including poultry
and fish) and 16 commercial samples such as bouillon (cubes) were analysed for …

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 …

Heterocyclic amines are possible human carcinogens and fried meat is an important source
of exposure in the Western diet. To study the effect of heterocyclic amines in humans …

Along with other mutagenic and carcinogenic contaminants in foods such as aflatoxins and
polycyclic aromatic hydrocarbons, heterocyclic aromatic amines (HAAs) have received …

This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and
beverages, collected from literature data along the period from 1992 up to 2009. Also, it …

This review covers the bibliographic data from the last 10 years on the possible
carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red …

Heterocyclic aromatic amines (HAAs) are formed in protein-rich foods during high
temperature cooking such as frying and grilling. Since most HAAs are potent mutagens and …

Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are
developed during meat processing, may play key roles in the imposing health risk. The …

Objective: Development and validation of a short instrument to assess the dietary intake of
heterocyclic aromatic amines (HCA). Design: At first, a longer instrument asking for the …