Cargando…
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting th...
Autores principales: | , , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534170/ https://www.ncbi.nlm.nih.gov/pubmed/37780237 http://dx.doi.org/10.1016/j.fochx.2023.100833 |
_version_ | 1785112333897433088 |
---|---|
author | Wang, Haijie Chu, Xiaoran Du, Pengfei He, Hongjun He, Feng Liu, Yaobo Wang, Weiting Ma, Yanli Wen, Lei Wang, Yuanshang Oz, Fatih Abd El-Aty, A.M. |
author_facet | Wang, Haijie Chu, Xiaoran Du, Pengfei He, Hongjun He, Feng Liu, Yaobo Wang, Weiting Ma, Yanli Wen, Lei Wang, Yuanshang Oz, Fatih Abd El-Aty, A.M. |
author_sort | Wang, Haijie |
collection | PubMed |
description | This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing. |
format | Online Article Text |
id | pubmed-10534170 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-105341702023-09-29 Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review Wang, Haijie Chu, Xiaoran Du, Pengfei He, Hongjun He, Feng Liu, Yaobo Wang, Weiting Ma, Yanli Wen, Lei Wang, Yuanshang Oz, Fatih Abd El-Aty, A.M. Food Chem X Review Article This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing. Elsevier 2023-08-09 /pmc/articles/PMC10534170/ /pubmed/37780237 http://dx.doi.org/10.1016/j.fochx.2023.100833 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Article Wang, Haijie Chu, Xiaoran Du, Pengfei He, Hongjun He, Feng Liu, Yaobo Wang, Weiting Ma, Yanli Wen, Lei Wang, Yuanshang Oz, Fatih Abd El-Aty, A.M. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review |
title | Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review |
title_full | Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review |
title_fullStr | Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review |
title_full_unstemmed | Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review |
title_short | Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review |
title_sort | unveiling heterocyclic aromatic amines (haas) in thermally processed meat products: formation, toxicity, and strategies for reduction – a comprehensive review |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534170/ https://www.ncbi.nlm.nih.gov/pubmed/37780237 http://dx.doi.org/10.1016/j.fochx.2023.100833 |
work_keys_str_mv | AT wanghaijie unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT chuxiaoran unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT dupengfei unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT hehongjun unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT hefeng unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT liuyaobo unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT wangweiting unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT mayanli unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT wenlei unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT wangyuanshang unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT ozfatih unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview AT abdelatyam unveilingheterocyclicaromaticamineshaasinthermallyprocessedmeatproductsformationtoxicityandstrategiesforreductionacomprehensivereview |