Chemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked food.

Cooking fumes constitute a major part of the mutagenic activity detected in indoor air samples. The chemical nature of the smoke mutagens has not been determined, but existing data indicate the presence of carcinogenic heterocyclic amines, previously identified in crust and pan residue from fried meat. Reports on the chemical nature and biological activity of these compounds are reviewed.