Wong Kin-Yoke, Su Jin, Knize Mark G, Koh Woon-Puay, Seow Adeline
Department of Community, Occupational and Family Medicine, Faculty of Medicine, National University of Singapore, Singapore.
Nutr Cancer. 2005;52(2):147-55. doi: 10.1207/s15327914nc5202_5.
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 <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.
高温烹饪肉类过程中形成的杂环芳香胺（HAAs）与结直肠癌和乳腺癌风险相关。在新加坡这个华人占77%的国家，这些癌症的发病率正在上升。本研究的目的是估计中国饮食中的HAA水平以及个体对这些化合物的暴露水平，因为对此了解甚少。通过高效液相色谱法分析了25份（每份从三个来源汇集）按通常食用方式烹饪的肉类和鱼类样本，测定了2-氨基-3-甲基咪唑[4,5-f]喹啉、2-氨基-3,4-二甲基咪唑[4,5-f]喹啉（MeIQ）、2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉（MeIQx）、2-氨基-3,4,8-三甲基咪唑[4,5-f]喹喔啉（4,8-二甲基MeIQx）、2-氨基-3,7,8-三甲基咪唑[4,5-f]喹喔啉、2-氨基-1,6-二甲基呋喃[3,2-e]咪唑[4,5-b]吡啶和2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）的浓度（ng/g）。从497名年龄在20 - 59岁的随机抽样中国男性和女性填写的食物频率问卷中收集了肉类饮食消费数据（g/天），包括肉类类型和烹饪方法。PhIP、MeIQx和4,8-二甲基MeIQx是检测到的最丰富的HAAs。总HAA浓度范围为<0.10至6.77 ng/g，其中中式烤猪肉中的含量最高。估计的HAA平均每日暴露量为49.95 ng/天（P10为14.0 ng/天，P90为95.8 ng/天）；与年长者相比，年轻人（20 - 39岁）的暴露量高50%。七种特定的肉类烹饪方法组合贡献了这一摄入量的90.1%，即煎鱼、猪肉和鸡肉、炸鸡以及炸鱼、烤/烤肉和烤碎牛肉。
