Author/Editor		Filipič, Metka
Title		Genotoksične komponente hrane
Translated title		Genotoxic substances in food
Type		članek
Source		In: Gašperlin L, Žlender B, editors. Karcinogene in antikarcinogene komponente v živilih. 24. Bitenčevi živilski dnevi; 2006 nov 9-10; Ljubljana. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo,
Publication year		2006
Volume		str. 61-72
Language		slo
Abstract		Several lines of evidence indicate that diet and dietary habits can contribute to human cancer dsk. One way of this occurs through ingestion of genotoxic compounds from food. Substances that are genotoxic in vivo are not permitted for deliberate use in food production, whether as food additives, pesticides, veterinary products or materials that come into contact with food. However, an appreciable number of known or suspected genotoxic carcinogens occur in food, resulting from natural occurrence (i.e. certain alkaloids), environmental contamination (i.e. heavy metals), contamination with moulds (i.e. aflatoxins), generation during cooking and processing, or occasionally as impurities in permitted food chemicals. This paper reviews briefly four classes of cooked food toxicants: heterocyclic amines, acrylamide, N-nitrosocompounds and polyaromatic hydrocarbons. The genotoxic and carcinogenic potential of these food toxicants have been regularly evaluated by the International Agency for Research on Cancer (IARC). Based on long-term animal studies and in vitro and in vivo genetoxicity tests IARC concluded that several of these toxicants are possibly (2A) or probably (2B) carcinogens to humans. However, there is insufficient scientific evidence that these genotoxic compounds really cause human cancer, and no limits have been set for their presence in cooked foods. Nevertheless, in most Westeren countries the competent authorities recommended minimising their occurrence.
Descriptors		FOOD HABITS FOOD HANDLING HEAT FOOD CONTAMINATION HETEROCYCLIC COMPOUNDS AMINES NITROSO COMPOUNDS POLYCYCLIC HYDROCARBONS, AROMATIC ACRYLAMIDES