Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review

Abstract

This review was carried to assess the occurrence and nature of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in cooked meat products. HCAs are a group of mutagenic compounds detected in cooked meats, especially well-done meats. HCAs are formed as a result of reactions between amino acids and creatine at high temperatures of cooking. HCAs of importance are 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), IQ, and MeIQ. On the other hand, PAHs in cooked meat products are formed as a result of pyrolysis of fat which form intermediate products at high temperatures of cooking. Several studies have been carried on PAHs especially in cooked foods in the last few decades as a result of the carcinogenic and mutagenic properties of some members, especially benzo[a]pyrene (BaP), benz[a]anthracene, and dibenz[a,h]anthracene which are probably carcinogenic in humans, while benzo[b]-fluoranthene, benzo[k]fluoranthene, dibenz[a,e]pyrene, dibenz[a,h]pyrene, dibenz[a,i]pyrene, dibenz[a,l]pyrene, 5-methylchrysene, and indeno[1,2,3-c,d]pyrene are possibly carcinogenic in humans. According to European Union, the maximum levels for benzo[a]pyrene and other PAHs in processed foods were laid down in Regulation (EC) No. 1881/2006 where maximum levels for certain contaminants in different foodstuffs were set. A maximum level for the sum of the four probable human carcinogenic PAHs namely benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, and chrysene was included in Regulation (EU) No. 835/2011 amending Regulation (EC) No. 1881/2006. Several organizations have evaluated occurrence and toxicity of PAHs in different foods, beverages, and water, like the United States Environmental Protection Agency (U.S. EPA), the International Agency for Research on Cancer (IACR), the Scientific Committee on Food (SCF), and the European Food Safety Authority (EFSA). This could be seen in various legislations established on HCAs and PAHs in foods from different countries all over the world. These regulatory standards, rules and guidelines are set by the regulatory agencies to protect people from the risks of taken excess HCAs and PAHs and possible health effects.

Keywords:

• Heterocyclic amines
• meat
• polycyclic aromatic hydrocarbons
• review