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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...

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Autores principales: 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.
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
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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.
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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
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