Detection of PhIP in Grilled Chicken Entrées at Popular Chain Restaurants Throughout California

Abstract

Heterocyclic amines (HCAs), compounds formed when meat is cooked at high temperatures particularly through pan frying, grilling, or barbequing, pose a potential carcinogenic risk to the public. It is unclear whether there is any level at which consumption of HCAs can be considered safe. Efforts to measure these compounds mainly include cooking studies under laboratory conditions and some measurement of home-cooked foods, but analysis of commercially cooked foods has been minimal. Attempts to estimate exposure of the public to these compounds must take into consideration dining outside the home, which could result in significant exposure for some individuals. We surveyed at least 9 locations each of 7 popular chain restaurants (McDonald's, Burger King, Chick-fil-A, Chili's, TGI Friday's, Outback Steakhouse, and Applebee's) in California, collecting one or two entrées from each location. Entrées were analyzed for 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) using high-performance liquid chromatography tandem mass spectrometry. All 100 samples contained PhIP. Concentrations were variable within and between entrées and ranged from 0.08 to 43.2 ng/g. When factoring in the weight of the entrées, absolute levels of PhIP reached over 1,000 ng for some entrées. Potential strategies for reducing exposure include the avoidance of meats cooked using methods that are known to form PhIP.

ACKNOWLEDGMENTS

Laboratory work was completed at Columbia Analytical Services in Kelso, Washington; sampling was completed in metropolitan California cities specified in the text; funding provided by and all other work was completed at Physicians Committee for Responsible Medicine, Washington, DC. We extend our thanks to Nicole Cardello for manuscript assistance.

Notes

^a Abbreviation is as follows: N/A indicates not applicable.

^a Values were given to author during an informal telephone survey conducted as part of pre-sampling research. Author called company headquarters to get this information and kept detailed notes.

^b “Family-style” and “Fast food” establishments were defined by common knowledge about a restaurant's business model.

^a Abbreviations are as follows: HPLC, high-performance liquid chromatography; MS/MS, tandem mass spectrometry; PhIP, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; PhIP-d3, Trideuteromethyl PhIP.

^a n = 10 per entrée.

^b Range and Mean PhIP in nanograms (columns 5 and 6) was calculated by multiplying the wet sample weight by the concentration given in columns 2 and 3, which is given as a concentration (ng/g) value.