Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
Authors
Keywords
-
Journal
International Journal of Environmental Research and Public Health
Volume 19, Issue 8, Pages 4781
Publisher
MDPI AG
Online
2022-04-15
DOI
10.3390/ijerph19084781
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Formation and mitigation of PAHs in barbecued meat – a review
- (2021) Lene Duedahl-Olesen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation
- (2021) Yiju Zhang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds
- (2021) Gaofeng Hu et al. FOOD RESEARCH INTERNATIONAL
- Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
- (2021) Hye-Jin Kim et al. Food Science of Animal Resources
- Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation
- (2021) Geni Rodrigues Sampaio et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Dietary Patterns and Hepatocellular Carcinoma Risk among US Adults
- (2021) Iman Moussa et al. Nutrients
- Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts
- (2021) Hafiz Rehan Nadeem et al. Foods
- Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs
- (2021) Sare Kilic et al. FOOD CONTROL
- Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies
- (2020) Hao Dong et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets
- (2020) Xiangxiang Bao et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks
- (2020) MINGJUN YAO et al. JOURNAL OF FOOD PROTECTION
- Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
- (2020) Tânia Cordeiro et al. MEAT SCIENCE
- Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties
- (2020) Ziyi Linghu et al. JOURNAL OF FOOD SCIENCE
- PAHs, diet and cancer prevention: Cooking process driven-strategies
- (2020) Lochan Singh et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat
- (2020) Yingjie Bao et al. Foods
- Structure characteristics of flavonoids for heterocyclic aromatic amines inhibition using quantitative structure–activity relationship modeling
- (2020) Lei Zhao et al. JOURNAL OF FOOD BIOCHEMISTRY
- Co-consumption of Vegetables and Fruit, Whole Grains, and Fiber Reduces the Cancer Risk of Red and Processed Meat in a Large Prospective Cohort of Adults from Alberta’s Tomorrow Project
- (2020) Katerina Maximova et al. Nutrients
- Breast Cancer Primary Prevention and Diet: An Umbrella Review
- (2020) Alessandra Buja et al. International Journal of Environmental Research and Public Health
- Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto
- (2020) Krešimir Mastanjević et al. International Journal of Environmental Research and Public Health
- Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks
- (2020) Mateja Lušnic Polak et al. CZECH JOURNAL OF FOOD SCIENCES
- Effect of basil use in meatball production on heterocyclic aromatic amine formation
- (2020) Idil Uzun et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis
- (2020) Thaís de Moura Neves et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Grill Workers Exposure to Polycyclic Aromatic Hydrocarbons: Levels and Excretion Profiles of the Urinary Biomarkers
- (2020) Marta Oliveira et al. International Journal of Environmental Research and Public Health
- Strategies to Improve Meat Products’ Quality
- (2020) Claudiu Ștefan Ursachi et al. Foods
- Study of Polycyclic Aromatic Hydrocarbons Generated from Fatty Acids by a Model System
- (2019) Wen Nie et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Xenobiotics Formed during Food Processing: Their Relation with the Intestinal Microbiota and Colorectal Cancer
- (2019) Alicja M. Nogacka et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings
- (2019) HUIYUAN WANG et al. JOURNAL OF FOOD PROTECTION
- The Association of Consumption of Animal Proteins and the Risk of Esophageal Cancer
- (2019) Seyed-Javad Pournaghi et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- Association between meat consumption and risk of breast cancer: Findings from the Sister Study
- (2019) Jamie J. Lo et al. INTERNATIONAL JOURNAL OF CANCER
- Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball
- (2019) Emel Oz PLoS One
- Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review
- (2019) Sun Jin Hur et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings
- (2019) Chong Wang et al. FOOD CHEMISTRY
- Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products
- (2019) Bartosz Kulczyński et al. Antioxidants
- Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake
- (2019) Xiaoqian Chen et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
- (2019) Rosario Zamora et al. FOOD CHEMISTRY
- Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants
- (2018) M Madalena C Sobral et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Polycyclic aromatic hydrocarbons in fruits and vegetables: Origin, analysis, and occurrence
- (2018) Alice Paris et al. ENVIRONMENTAL POLLUTION
- Red and processed meat consumption and breast cancer: UK Biobank cohort study and meta-analysis
- (2018) Jana J. Anderson et al. EUROPEAN JOURNAL OF CANCER
- Processed meat and risk of selected digestive tract and laryngeal cancers
- (2018) Valentina Rosato et al. EUROPEAN JOURNAL OF CLINICAL NUTRITION
- Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
- (2018) Shabnam Sepahpour et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
- (2018) Maomao Zeng et al. FOOD CHEMISTRY
- Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system
- (2018) Saerom Min et al. FOOD CHEMISTRY
- The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs
- (2018) Fei Lu et al. FOOD CONTROL
- Adherence to the Western, Prudent, and Mediterranean dietary patterns and chronic lymphocytic leukemia in the MCC-Spain study.
- (2018) Marta Solans et al. HAEMATOLOGICA
- The association of diet, gut microbiota and colorectal cancer: what we eat may imply what we get
- (2018) Jia Yang et al. Protein & Cell
- Adherence to the Western, Prudent, and Mediterranean dietary patterns and chronic lymphocytic leukemia in the MCC-Spain study.
- (2018) Marta Solans et al. HAEMATOLOGICA
- Carcinogens and DNA damage
- (2018) Jessica L. Barnes et al. BIOCHEMICAL SOCIETY TRANSACTIONS
- Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages
- (2018) Wen Nie et al. MOLECULES
- Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques
- (2018) Fatemeh Barzegar et al. FOOD CHEMISTRY
- The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings
- (2018) Chong Wang et al. FOOD CONTROL
- Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties
- (2017) Maomao Zeng et al. FOOD CHEMISTRY
- Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat
- (2017) Mercan Merve Tengilimoglu-Metin et al. FOOD RESEARCH INTERNATIONAL
- High adherence to the Western, Prudent, and Mediterranean dietary patterns and risk of gastric adenocarcinoma: MCC-Spain study
- (2017) Adela Castelló et al. Gastric Cancer
- Effects of cooking methods and tea marinades on the formation of benzo[ a ]pyrene in grilled pork belly (Samgyeopsal)
- (2017) Keun-Cheol Park et al. MEAT SCIENCE
- Higher Meat Intake Is Positively Associated With Higher Risk of Developing Pancreatic Cancer in an Age-Dependent Manner and Are Modified by Plasma Antioxidants
- (2017) Alec J. Beaney et al. PANCREAS
- Dietary Intake of Meat Cooking-Related Mutagens (HCAs) and Risk of Colorectal Adenoma and Cancer: A Systematic Review and Meta-Analysis
- (2017) Manuela Chiavarini et al. Nutrients
- Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis
- (2017) Zhanwei Zhao et al. Oncotarget
- Intake of different types of red meat, poultry, and fish and incident colorectal cancer in women and men: results from the Malmö Diet and Cancer Study
- (2017) Alexandra Vulcan et al. Food & Nutrition Research
- Disposition of the Dietary Mutagen 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline in Healthy and Pancreatic Cancer Compromised Humans
- (2016) Michael A. Malfatti et al. CHEMICAL RESEARCH IN TOXICOLOGY
- Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
- (2016) Monika Gibis COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food
- (2016) Lochan Singh et al. FOOD CHEMISTRY
- Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
- (2016) E. Ledesma et al. FOOD CONTROL
- Polycyclic aromatic hydrocarbons and PAH-related DNA adducts
- (2016) Błaszczyk Ewa et al. JOURNAL OF APPLIED GENETICS
- Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties
- (2016) Kebba Sabally et al. MEAT SCIENCE
- Red Meat and Processed Meat Consumption and Nasopharyngeal Carcinoma Risk: A Dose-response Meta-analysis of Observational Studies
- (2016) Fuqin Li et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods
- (2016) Maïa Meurillon et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A Western Dietary Pattern Increases Prostate Cancer Risk: A Systematic Review and Meta-Analysis
- (2016) Roberto Fabiani et al. Nutrients
- Global cancer statistics, 2012
- (2015) Lindsey A. Torre et al. CA-A CANCER JOURNAL FOR CLINICIANS
- Risk of lymphoma subtypes and dietary habits in a Mediterranean area
- (2015) Marcello Campagna et al. Cancer Epidemiology
- Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting
- (2015) Martin Rose et al. FOOD AND CHEMICAL TOXICOLOGY
- Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems
- (2015) Ieva Račkauskienė et al. FOOD RESEARCH INTERNATIONAL
- Meat subtypes and their association with colorectal cancer: Systematic review and meta-analysis
- (2015) Prudence R. Carr et al. INTERNATIONAL JOURNAL OF CANCER
- Polycyclic Aromatic Hydrocarbons: From Metabolism to Lung Cancer
- (2015) Bhagavatula Moorthy et al. TOXICOLOGICAL SCIENCES
- Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish Products
- (2015) Olatunde Olatunji et al. International Journal of Environmental Research and Public Health
- Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork
- (2014) Olga Viegas et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Nucleotide excision repair gene polymorphisms, meat intake and colon cancer risk
- (2014) Susan E. Steck et al. MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS
- Meat Consumption and Risk of Oral Cavity and Oropharynx Cancer: A Meta-Analysis of Observational Studies
- (2014) Jing Xu et al. PLoS One
- Consumption of dairy and meat in relation to breast cancer risk in the Black Women’s Health Study
- (2013) Jeanine M. Genkinger et al. CANCER CAUSES & CONTROL
- Polycyclic Aromatic Hydrocarbons and Digestive Tract Cancers: A Perspective
- (2013) Deacqunita L. Diggs et al. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART C-ENVIRONMENTAL CARCINOGENESIS & ECOTOXICOLOGY REVIEWS
- Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil
- (2013) Liliana Rounds et al. MEAT SCIENCE
- Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods
- (2013) Hasan Keşkekoğlu et al. MEAT SCIENCE
- Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature
- (2013) Arkadiusz Szterk et al. MEAT SCIENCE
- Red Meat-Derived Heterocyclic Amines Increase Risk of Colon Cancer: A Population-Based Case-Control Study
- (2013) Drew S. Helmus et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- Meat, fish, and esophageal cancer risk: a systematic review and dose-response meta-analysis
- (2013) Maryam Salehi et al. NUTRITION REVIEWS
- Dietary patterns and the risk of non-Hodgkin lymphoma
- (2013) Nicholas J Ollberding et al. PUBLIC HEALTH NUTRITION
- Consumption of red and processed meat and esophageal cancer risk: Meta-analysis
- (2013) Yuni Choi WORLD JOURNAL OF GASTROENTEROLOGY
- Red and processed meat consumption and the risk of esophageal and gastric cancer subtypes in The Netherlands Cohort Study
- (2012) A. P. Keszei et al. ANNALS OF ONCOLOGY
- Interaction between interleukin-10 (IL-10) polymorphisms and dietary fibre in relation to risk of colorectal cancer in a Danish case-cohort study
- (2012) Vibeke Andersen et al. BMC CANCER
- Meat-cooking mutagens and risk of renal cell carcinoma
- (2011) C R Daniel et al. BRITISH JOURNAL OF CANCER
- Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
- (2011) Maite Sanz Alaejos et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Meat consumption and cooking practices and the risk of colorectal cancer
- (2011) S M Tabatabaei et al. EUROPEAN JOURNAL OF CLINICAL NUTRITION
- Meat Consumption, Cooking Practices, Meat Mutagens, and Risk of Prostate Cancer
- (2011) Esther M. John et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- Meat Consumption and Risk of Esophageal and Gastric Cancer in a Large Prospective Study
- (2010) Amanda J Cross et al. AMERICAN JOURNAL OF GASTROENTEROLOGY
- Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study
- (2010) Leah M. Ferrucci et al. CANCER
- Intake of heterocyclic aromatic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort
- (2010) Anja Sander et al. CANCER CAUSES & CONTROL
- A Large Prospective Study of Meat Consumption and Colorectal Cancer Risk: An Investigation of Potential Mechanisms Underlying this Association
- (2010) A. J. Cross et al. CANCER RESEARCH
- A Comprehensive Approach to the Profiling of the Cooked Meat Carcinogens 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, and Their Metabolites in Human Urine
- (2010) Dan Gu et al. CHEMICAL RESEARCH IN TOXICOLOGY
- Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
- (2010) I. Quelhas et al. FOOD CHEMISTRY
- HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic
- (2010) Beata Janoszka FOOD CHEMISTRY
- Polycyclic aromatic hydrocarbon exposure in oesophageal tissue and risk of oesophageal squamous cell carcinoma in north-eastern Iran
- (2010) B. Abedi-Ardekani et al. GUT
- Consumption of meat and dairy and lymphoma risk in the European Prospective Investigation into Cancer and Nutrition
- (2010) Sabine Rohrmann et al. INTERNATIONAL JOURNAL OF CANCER
- Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary
- (2010) Kanithaporn Puangsombat et al. JOURNAL OF FOOD SCIENCE
- Epidemiology and risk factors for kidney cancer
- (2010) Wong-Ho Chow et al. Nature Reviews Urology
- Long-term meat intake and risk of breast cancer by oestrogen and progesterone receptor status in a cohort of Swedish women
- (2009) Susanna C. Larsson et al. EUROPEAN JOURNAL OF CANCER
- Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic
- (2009) Beata Janoszka FOOD CHEMISTRY
- Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
- (2008) Armindo Melo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Risk assessment of dietary exposures to compounds that are genotoxic and carcinogenic—An overview
- (2008) E. Dybing et al. TOXICOLOGY LETTERS
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started