Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 92567 10.21603/2308-4057-2026-1-658 Research Article Research Article Research Article Dietary consumption of pre-carcinogenic amines and mutagenicity in humans: An evidence-based study Dietary consumption of pre-carcinogenic amines and mutagenicity in humans: An evidence-based study https://orcid.org/0009-0006-2243-1014 Perveen Ishrat Perveen Ishrat drishratperveen51214@outlook.com https://orcid.org/0000-0003-2236-668X Koser Nazia Koser Nazia https://orcid.org/0000-0001-7651-652X Khan Rozina Shahadat Khan Rozina Shahadat https://orcid.org/0000-0001-8515-5260 Maqsood Maryam Maqsood Maryam Saleem Nida Saleem Nida Alvi Farhat Naseem Alvi Farhat Naseem https://orcid.org/0000-0001-8658-039X Aun Syed Muhammad Aun Syed Muhammad https://orcid.org/0000-0001-8515-5260 Siddiqui Maria Fareed Siddiqui Maria Fareed Faridi Tallat Anwar Faridi Tallat Anwar Awan Hafiz Muhammad Abrar Awan Hafiz Muhammad Abrar https://orcid.org/0000-0001-5799-5393 Saleem Yasar Saleem Yasar ysaleem73@hotmail.com https://orcid.org/0000-0002-1284-2972 Abbas Naaz Abbas Naaz Mazhar Sania Mazhar Sania https://orcid.org/0000-0001-8299-1423 Nawaz Shaista Nawaz Shaista Syed Quratulain Syed Quratulain Abidi Syed Hussain Imam Abidi Syed Hussain Imam Food and Biotechnology Research Centre Lahore Пакистан Food and Biotechnology Research Centre Lahore Pakistan University of Lahore Lahore Пакистан University of Lahore Lahore Pakistan Ameer-ud-din Medical College, Lahore General Hospital Lahore Пакистан Ameer-ud-din Medical College, Lahore General Hospital Lahore Pakistan University of Lahore Lahore Пакистан University of Lahore Lahore Pakistan University of Education Lahore Пакистан University of Education Lahore Pakistan University of Sargodha Sargodha Пакистан University of Sargodha Sargodha Pakistan Superior University Lahore Пакистан Superior University Lahore Pakistan University of Lahore Lahore Пакистан University of Lahore Lahore Pakistan University of Lahore Lahore Пакистан University of Lahore Lahore Pakistan University of the Punjab Lahore Пакистан University of the Punjab Lahore Pakistan Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research Lahore Пакистан Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research Lahore Pakistan Food and Biotechnology Research Centre Lahore Пакистан Food and Biotechnology Research Centre Lahore Pakistan Food and Biotechnology Research Centre Lahore Пакистан Food and Biotechnology Research Centre Lahore Pakistan Food and Biotechnology Research Centre Lahore Пакистан Food and Biotechnology Research Centre Lahore Pakistan Food and Biotechnology Research Centre Lahore Пакистан Food and Biotechnology Research Centre Lahore Pakistan Pakistan Council of Scientific and Industrial Research Islamabad Пакистан Pakistan Council of Scientific and Industrial Research Islamabad Pakistan 27 12 2024 27 12 2024 14 1 14 25 08 01 2024 02 04 2024 https://jfrm.ru/en/issues/23173/23177/

Dietary consumption of heterocyclic aromatic amines (HAA) is considered to be a high-risk factor that substantially contributes to the development of mutagenicity and carcinogenicity in humans. This study provides ample evidence for the plausible association between mutagenicity or carcinogenicity development and dietary intake of heterocyclic amines in humans. The current study intends to assess the degree of heterocyclic amine contaminants in high-temperature cooked meats, their subsequent food intake, and potential health risk estimations. The meat samples were homogenized, filtered, extracted, and eluted. The list of heterocyclic amines to be identified and quantified included PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine), IQ (2-amino-3-methyl-imidazo[4,5-f] quinolone), and MeIQx (2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline). They were simultaneously isolated and studied using the method of high-pressure liquid chromatography (HPLC). The highest heterocyclic amine concentration was found in chicken (2705.99 ± 6.12 ng/g), beef (574.09 ± 1.52 ng/g), and mutton (342.41 ± 3.69 ng/g). PhIP (73%) was the main heterocyclic amine in chicken. The estimated daily dietary intake or exposure in chicken, mutton, and beef was 0.690, 0.050, and 0.144 ng/kg body weight, respectively. The values for margin of exposure were within the range identified by the European Food Safety Authority for mutton (102.06) and chicken (13.250), but not for beef (3.784). This significantly high prevalence of heterocyclic amines and the associated health risks are sufficient to warn the public about the high dietary intake of meat and its carcinogenic health hazards. The mutational patterns induced by heterocyclic amines resemble those in human tumors, requiring the use of specific biomarkers like HAA-DNA and HAA-protein adducts. Future prospects are high for integrating these biomarkers into epidemiological studies, which could provide a comprehensive assessment of health risks associated with dietary heterocyclic aromatic amines in human cancer.

Dietary consumption of heterocyclic aromatic amines (HAA) is considered to be a high-risk factor that substantially contributes to the development of mutagenicity and carcinogenicity in humans. This study provides ample evidence for the plausible association between mutagenicity or carcinogenicity development and dietary intake of heterocyclic amines in humans. The current study intends to assess the degree of heterocyclic amine contaminants in high-temperature cooked meats, their subsequent food intake, and potential health risk estimations. The meat samples were homogenized, filtered, extracted, and eluted. The list of heterocyclic amines to be identified and quantified included PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine), IQ (2-amino-3-methyl-imidazo[4,5-f] quinolone), and MeIQx (2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline). They were simultaneously isolated and studied using the method of high-pressure liquid chromatography (HPLC). The highest heterocyclic amine concentration was found in chicken (2705.99 ± 6.12 ng/g), beef (574.09 ± 1.52 ng/g), and mutton (342.41 ± 3.69 ng/g). PhIP (73%) was the main heterocyclic amine in chicken. The estimated daily dietary intake or exposure in chicken, mutton, and beef was 0.690, 0.050, and 0.144 ng/kg body weight, respectively. The values for margin of exposure were within the range identified by the European Food Safety Authority for mutton (102.06) and chicken (13.250), but not for beef (3.784). This significantly high prevalence of heterocyclic amines and the associated health risks are sufficient to warn the public about the high dietary intake of meat and its carcinogenic health hazards. The mutational patterns induced by heterocyclic amines resemble those in human tumors, requiring the use of specific biomarkers like HAA-DNA and HAA-protein adducts. Future prospects are high for integrating these biomarkers into epidemiological studies, which could provide a comprehensive assessment of health risks associated with dietary heterocyclic aromatic amines in human cancer.

 Cytotoxicity meat heterocyclic amines high pressure liquid chromatography biomarkers carcinogenicity health risk Cytotoxicity meat heterocyclic amines high pressure liquid chromatography biomarkers carcinogenicity health risk

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