Citations (57)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (6)
Patrizia Gnagnarella, Saverio Caini, Patrick Maisonneuve & Sara Gandini. (2018) Carcinogenicity of High Consumption of Meat and Lung Cancer Risk Among Non-Smokers: A Comprehensive Meta-Analysis. Nutrition and Cancer 70:1, pages 1-13.
Read now
Read now
Roya Hakami, Arash Etemadi, Farin Kamangar, Akram Pourshams, Javad Mohtadinia, Mehdi
Saberi Firoozi, Nicholas Birkett, Paolo Boffetta, SanfordM. Dawsey & Reza Malekzadeh. (2014) Cooking Methods and Esophageal Squamous Cell Carcinoma in High-Risk Areas of Iran. Nutrition and Cancer 66:3, pages 500-505.
Read now
Read now
Wei-Yen Lim, Khoon
Leong Chuah, Philip Eng, Swan
Swan Leong, Elaine Lim, Tow
Keang Lim, Alan Ng, Wee
Teng Poh, Augustine Tee, Ming Teh, Agus Salim & Adeline Seow. (2011) Meat Consumption and Risk of Lung Cancer Among Never-Smoking Women. Nutrition and Cancer 63:6, pages 850-859.
Read now
Read now
M.H.A. Jahurul, S. Jinap, S.J. Ang, A. Abdul-Hamid, P. Hajeb, H.N. Lioe & I.S.M. Zaidul. (2010) Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia. Food Additives & Contaminants: Part A 27:8, pages 1060-1071.
Read now
Read now
Sabrina Peterson, Jian-Min Yuan, Woon-Puay Koh, Can-Lan Sun, Renwei Wang, RobertJ. Turesky & MimiC. Yu. (2009) Coffee Intake and Risk of Colorectal Cancer Among Chinese in Singapore: The Singapore Chinese Health Study. Nutrition and Cancer 62:1, pages 21-29.
Read now
Read now
KristieM. Sullivan, MichaelA. Erickson, ChadB. Sandusky & NealD. Barnard. (2008) Detection of PhIP in Grilled Chicken Entrées at Popular Chain Restaurants Throughout California. Nutrition and Cancer 60:5, pages 592-602.
Read now
Read now
Articles from other publishers (51)
M. Meurillon & E. Engel. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences
708
715
.
Guang Wang, Ran Zhao, Xinxia Zhang, Ying Zheng, Feiling Xie, Yu Jiang, Guohua Lv, Denglu Long, Chengyang Sun, Yongping Bao, Shuangyu Qi, Xinyue Liu, Qihao Zhang & Xuesong Yang. (2023) EGFR/MAPK signaling pathway acts as a potential therapeutic target for sulforaphane-rescued heart tube malformation induced by various concentrations of PhIP exposure. Phytomedicine, pages 155270.
Crossref
Crossref
Abdorreza Mohammadi, Behrouz Tajdar-oranj, Hedayat Hosseini, Marzieh Kamankesh, Nabi Shariatifar, Sahar Jazaeri & Firoozeh Hosseini-Esfahani. (2023) Probabilistic dietary exposure and carcinogenic risk of heterocyclic aromatic amines formed in the main groups of fast foods: Investigation of different ages and genders. Journal of Food Composition and Analysis 120, pages 105344.
Crossref
Crossref
Guangyuan Zhang, Xiangyu Zou, Weipu Mao & Ming Chen. (2022) Heterocyclic Aromatic Amines and Risk of Kidney Stones: A Cross-Sectional Study in US Adults. Frontiers in Public Health 10.
Crossref
Crossref
Chow-Feng Chiang, Po-Lin Liao, Kao-Chiang Hsu, Chia-Chun Chang, Jau-Tien Lin & Deng-Jye Yang. (2022) Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods. Food Chemistry 375, pages 131905.
Crossref
Crossref
Yi-Fan Wei, Ming-Li Sun, Zhao-Yan Wen, Fang-Hua Liu, Ya-Shu Liu, Shi Yan, Xue Qin, Song Gao, Xiu-Qin Li, Yu-Hong Zhao, Ting-Ting Gong & Qi-Jun Wu. (2022) Pre-diagnosis meat intake and cooking method and ovarian cancer survival: results from the Ovarian Cancer Follow-Up Study (OOPS). Food & Function 13:8, pages 4653-4663.
Crossref
Crossref
Yuxia Zhang & Yajun Zhou. (2022) Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles. Journal of Food Composition and Analysis 107, pages 104382.
Crossref
Crossref
Iftikhar Ali Khan, Asad Khan, Ye Zou, Zhu Zongshuai, Weimin Xu, Daoying Wang & Ming Huang. (2022) Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Science 184, pages 108693.
Crossref
Crossref
Tauqeerunnisa Syeda & Jason R. Cannon. (2022) Potential Role of Heterocyclic Aromatic Amines in Neurodegeneration. Chemical Research in Toxicology 35:1, pages 59-72.
Crossref
Crossref
Xu Yang, Hongxia Peng, Ziyan Luo, Ailing Luo, Mansi Cai, Ling Xu & Hong Wang. (2021)
The dietary carcinogen
PhIP
activates p53‐dependent
DNA
damage response in the colon of
CYP1A
‐humanized mice
. BioFactors 47:4, pages 612-626.
Crossref
Crossref
Emel Oz. (2020) The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish. International Journal of Food Science & Technology 56:2, pages 954-964.
Crossref
Crossref
Sergio Ruiz-Saavedra, Herminio García-González, Silvia Arboleya, Nuria Salazar, José Emilio Labra-Gayo, Irene Díaz, Miguel Gueimonde, Sonia González & Clara G. de los Reyes-Gavilán. (2021) Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction. Computational and Structural Biotechnology Journal 19, pages 1081-1091.
Crossref
Crossref
Kumar Ganesan & Baojun Xu. (2020) Deep frying cooking oils promote the high risk of metastases in the breast-A critical review. Food and Chemical Toxicology 144, pages 111648.
Crossref
Crossref
Zijian Li. (2020) PBCLM: A top-down causal modeling framework for soil standards and global sustainable agriculture. Environmental Pollution 263, pages 114404.
Crossref
Crossref
Xiaopu Ren, Wei Wang, Yingjie Bao, Yuxia Zhu, Yawei Zhang, Yaping Lu, Zengqi Peng & Guanghong Zhou. (2020) Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism. Foods 9:4, pages 420.
Crossref
Crossref
Hojat Mirsadeghi, Alireza Alishahi, Mahdi Ojagh & Parastoo Pourashouri. (2019)
The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (
Huso huso
) fillet
. Journal of Food Processing and Preservation 43:12.
Crossref
Crossref
Alam Zeb. 2019. Food Frying. Food Frying
365
406
.
Hai-Fang Wang, Ai-Lin Yao, Yan-Yan Sun & Ai-Hua Zhang. (2018) Empirically derived dietary patterns and ovarian cancer risk: a meta-analysis. European Journal of Cancer Prevention 27:5, pages 493-501.
Crossref
Crossref
Fatih Oz, Ali Zaman & Mükerrem Kaya. (2017) Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball. Journal of Food Processing and Preservation 41:4, pages e13065.
Crossref
Crossref
Cai-Juan Si, Long Shu, Pei-Fen Zheng, Xiao-Yan Zhang, Xiao-Long Yu, Wei Gao & Lun Zhang. (2017) Dietary patterns and endometrial cancer: a meta-analysis. European Journal of Cancer Prevention 26:4, pages 336-345.
Crossref
Crossref
Fatih Oz & Gul Kotan. (2016) Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes. Food Control 67, pages 216-224.
Crossref
Crossref
Lei Quan, Koushik Chattopadhyay, Heather H. Nelson, Kenneth K. Chan, Yong-Bing Xiang, Wei Zhang, Renwei Wang, Yu-Tang Gao & Jian-Min Yuan. (2016)
Differential association for
N
-acetyltransferase 2 genotype and phenotype with bladder cancer risk in Chinese population
. Oncotarget 7:26, pages 40012-40024.
Crossref
Crossref
Fatih Oz & Esra Seyyar. (2016) Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels. Journal of Agricultural and Food Chemistry 64:15, pages 3070-3082.
Crossref
Crossref
Monika Gibis. (2016) Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety 15:2, pages 269-302.
Crossref
Crossref
F. Oz, M. Kizil, I.H. Cakmak & M.I. Aksu. (2015) The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops. Journal of Food Processing and Preservation 39:6, pages 2820-2833.
Crossref
Crossref
Fatih Oz, Isa Han Cakmak, Eldos Zikirov, Mevlude Kizil & Sadettin Turhan. (2015) Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. Journal of Food Processing and Preservation 39:6, pages 583-590.
Crossref
Crossref
A Babatunde Omojola, Saheed A Ahmed, Victoria Attoh-Kotoku & GS Ikani Wogar. (2015) Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat. Journal of the Science of Food and Agriculture 95:1, pages 98-102.
Crossref
Crossref
Kirstie Canene-Adams, Karen S. Sfanos, Chung-Tiang Liang, Srinivasan Yegnasubramanian, William G. Nelson, Cory Brayton & Angelo M. De Marzo. (2013) Dietary Chemoprevention of PhIP Induced Carcinogenesis in Male Fischer 344 Rats with Tomato and Broccoli. PLoS ONE 8:11, pages e79842.
Crossref
Crossref
Fatih Oz & Mevlüde Kızıl. (2012) Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography. Food Analytical Methods 6:5, pages 1370-1378.
Crossref
Crossref
L. M. Butler, J. A. Montague, W.-P. Koh, R. Wang, M. C. Yu & J.-M. Yuan. (2013) Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore. Carcinogenesis 34:8, pages 1794-1799.
Crossref
Crossref
Yanggyeong YooYoungrye ParkEunhi Choi. (2013) A Comparative Study of Life Styles between Lung Cancer Patients and Healthy Adults. Asian Oncology Nursing 13:3, pages 136.
Crossref
Crossref
FATIH OZ & MUKERREM KAYA. (2011) HETEROCYCLIC AROMATIC AMINES IN MEAT. Journal of Food Processing and Preservation 35:6, pages 739-753.
Crossref
Crossref
W.-P. Koh, H. H. Nelson, J.-M. Yuan, D. Van den Berg, A. Jin, R. Wang & M. C. Yu. (2011) Glutathione S-transferase (GST) gene polymorphisms, cigarette smoking and colorectal cancer risk among Chinese in Singapore. Carcinogenesis 32:10, pages 1507-1511.
Crossref
Crossref
Fatih Oz. (2011) Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chemistry 126:4, pages 2010-2016.
Crossref
Crossref
Maite Sanz Alaejos & Ana M. Afonso. (2011) Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods. Comprehensive Reviews in Food Science and Food Safety 10:2, pages 52-108.
Crossref
Crossref
F. Oz, G. Kaban & M. Kaya. (2010) Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method. LWT - Food Science and Technology 43:9, pages 1345-1350.
Crossref
Crossref
Zvi RappoportMichael Novak & Mrinal Chakraborty. 2010. Patai's Chemistry of Functional Groups. Patai's Chemistry of Functional Groups.
L. Vanhaecke, C. Grootaert, W. Verstraete & T. Van de Wiele. (2009)
Chemopreventive effects from prebiotic inulin towards microbial 2-amino-1-methyl-6-phenylimidazo[4,5-
b
]pyridine bioactivation
. Journal of Applied Microbiology 106:2, pages 474-485.
Crossref
Crossref
C. Naccari, M.T. Galceran, E. Moyano, M. Cristani, L. Siracusa & D. Trombetta. (2009) Presence of heterocyclic aromatic amines (HAs) in smoked “Provola” cheese from Calabria (Italy). Food and Chemical Toxicology 47:2, pages 321-327.
Crossref
Crossref
Lesley M. Butler, Renwei Wang, Woon‐Puay Koh, Mariana C. Stern, Jian‐Min Yuan & Mimi C. Yu. (2008) Marine n‐3 and saturated fatty acids in relation to risk of colorectal cancer in Singapore Chinese: A prospective study. International Journal of Cancer 124:3, pages 678-686.
Crossref
Crossref
Rosa Busquets, David Mitjans, Lluís Puignou & Maria Teresa Galceran. (2008) Quantification of heterocyclic amines from thermally processed meats selected from a small‐scale population‐based study. Molecular Nutrition & Food Research 52:12, pages 1408-1420.
Crossref
Crossref
L. Vanhaecke, M.G. Knize, H. Noppe, H. De Brabander, W. Verstraete & T. Van de Wiele. (2008) Intestinal bacteria metabolize the dietary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine following consumption of a single cooked chicken meal in humans. Food and Chemical Toxicology 46:1, pages 140-148.
Crossref
Crossref
Sabine Rohrmann, Dorothee Zoller, Silke Hermann & Jakob Linseisen. (2007) Intake of heterocyclic aromatic amines from meat in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Heidelberg cohort. British Journal of Nutrition 98:6, pages 1112-1115.
Crossref
Crossref
Robert J. Turesky, Jian-Min Yuan, Renwei Wang, Sabrina Peterson & Mimi C. Yu. (2007)
Tobacco Smoking and Urinary Levels of 2-Amino-9
H
-Pyrido[2,3-
b
]Indole in Men of Shanghai, China
. Cancer Epidemiology, Biomarkers & Prevention 16:8, pages 1554-1560.
Crossref
Crossref
Chi-Chou Huang, Wen-Pin Chien, Ruey-Hong Wong, Ya-Wen Cheng, Meng-Cheng Chen, Ming-Chih Chou & Huei Lee. (2007) NAT2 Fast Acetylator Genotype is Associated with an Increased Risk of Colorectal Cancer in Taiwan. Diseases of the Colon & Rectum 50:7, pages 981-989.
Crossref
Crossref
U Ericson, E Wirfält, I Mattisson, B Gullberg & K Skog. (2007) Dietary intake of heterocyclic amines in relation to socio-economic, lifestyle and other dietary factors: estimates in a Swedish population. Public Health Nutrition 10:6, pages 616-627.
Crossref
Crossref
F. Toribio, R. Busquets, L. Puignou & M.T. Galceran. (2007) Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure. Food and Chemical Toxicology 45:4, pages 667-675.
Crossref
Crossref
Eleni Linos, Michelle D. Holmes & Walter C. Willett. (2007) Diet and breast cancer. Current Oncology Reports 9:1, pages 31-41.
Crossref
Crossref
W-H Xu, Q Dai, Y-B Xiang, G-M Zhao, W Zheng, Y-T Gao, Z-X Ruan, J-R Cheng & X-O Shu. (2006) Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai. British Journal of Cancer 95:11, pages 1586-1592.
Crossref
Crossref
C.P. Salmon, M.G. Knize, J.S. Felton, B. Zhao & A. Seow. (2006) Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households. Food and Chemical Toxicology 44:4, pages 484-492.
Crossref
Crossref
M.G. Knize. 2006. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
231
246
.