Please use this identifier to cite or link to this item: https://doi.org/10.1207/s15327914nc5202_5
Title: Dietary exposure to heterocyclic amines in a Chinese population
Authors: Wong, K.-Y.
Su, J.
Knize, M.G.
Koh, W.-P. 
Seow, A. 
Issue Date: 2005
Citation: Wong, K.-Y., Su, J., Knize, M.G., Koh, W.-P., Seow, A. (2005). Dietary exposure to heterocyclic amines in a Chinese population. Nutrition and Cancer 52 (2) : 147-155. ScholarBank@NUS Repository. https://doi.org/10.1207/s15327914nc5202_5
Abstract: Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f] quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8- trimethylimidazo[4,5-f]quinoxaline, 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5- b]pyridine, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from
Source Title: Nutrition and Cancer
URI: http://scholarbank.nus.edu.sg/handle/10635/113438
ISSN: 01635581
DOI: 10.1207/s15327914nc5202_5
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