Keating G A, Layton D W, Felton J S
Health and Ecological Assessment Division, Lawrence Livermore National Laboratory, P.O. Box 808, L-396, Livermore, CA 94551, USA.
Mutat Res. 1999 Jul 15;443(1-2):149-56. doi: 10.1016/s1383-5742(99)00017-4.
The identification of heterocyclic amines (HCAs) in cooked foods has focused attention on the potential health effects from their consumption in the diet. Recent studies have estimated daily dietary intakes of HCAs that vary 10-fold and implicated different cooked meats as the prime source of HCAs in the diet. These varied estimates can be attributed to the different dietary assessment methods used in these studies, as well as the different levels of HCAs ascribed to the most commonly consumed cooked meats. Epidemiological studies utilizing information on dietary practice and food intake have found higher risks for several cancers among individuals consuming the highest levels of HCAs. These studies have highlighted the importance of using information on cooking methods in addition to food intake to accurately estimate dietary exposure to HCAs.
对熟食中杂环胺（HCAs）的鉴定，已使人们关注到通过饮食摄入这些物质可能对健康产生的影响。最近的研究估计，人们日常饮食中HCAs的摄入量相差10倍，并指出不同的熟肉是饮食中HCAs的主要来源。这些不同的估计值可归因于这些研究中使用的不同饮食评估方法，以及归因于最常食用的熟肉中不同水平的HCAs。利用饮食行为和食物摄入量信息的流行病学研究发现，摄入HCAs水平最高的个体患几种癌症的风险更高。这些研究强调了除食物摄入量外，利用烹饪方法信息来准确估计饮食中HCAs暴露量的重要性。
