Avtor/Urednik		Filipič, Metka
Naslov		Genotoksičnost mesa
Tip		članek
Vir		In: Žlender B, Gašperlin L, editors. Meso v prehrani in zdravje: posvet posvečen 50. obletnici Biotehniške fakultete; 1997 nov 20-21; Radenci. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo,
Leto izdaje		1997
Obseg		str. 75-84
Jezik		slo
Abstrakt		Genotoxicity of meat is mostly the consequence of cooking procedures, when it is exposed to high temperatures. The most important group of genotoxic substances that is formed during the heating of the meat are heterocyclic amines. The precursors of their formation are creatine, amino acids and sugars. The most abundant heterocyclic amine is 2-amino-1-methyl-6-pheylimidazo(4,5-b)pyridine (PhIP), present at the level of 0,56 to 69.2 ng/g of cooked meat or fish, followed by 2-amino-3,8-dimethylimidazo(4,5-f)quinoxsaline (MeiQx) that is present at the level of 0,64 to 6,44 ng/g. Heterocyclic amines have been found in the urine of healthy people who consume ordinary diets containing meat. Heterocyclic amines induce mutations in bacterial and mammalian cells. Most of them induce tumours in different organs and tissues of rats, mice and monkeys. For these reasons it is likely that heterocyclic amines represent one of the risk factors for cancer in humans. Total avoidance of human exposure to heterocyclic amines is not realistic, hower it is possible to reduce the exposure by modifying cooking methods and diet habits. In the article are suggested also some possible ways for reducing health risks connected to the exposure of humans to heterocyclic amine sin the food.
Deskriptorji		MEAT FOOD HANDLING COOKERY FOOD CONTAMINATION MUTAGENS CARCINOGENS AMINES HETEROCYCLIC COMPOUNDS