Trafialek Joanna, Kolanowski Wojciech
The Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences , Warsaw , Poland.
Int J Food Sci Nutr. 2014 Sep;65(6):774-80. doi: 10.3109/09637486.2014.917146. Epub 2014 May 15.
N-Nitroso compounds (NOCs), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PHAs) are examples of carcinogenic substances, which are formed during cooking and processing of meat. Many researches suggest that high consumption of meat is positively associated with increased risk of some cancers. The majority of the researches are of epidemiological nature and, therefore, provide only associations related to population exposure to diet-related carcinogenic substances. The individual's exposure risk may be estimated by using food frequency questionnaire and analytical methods. However, there is a lack of methods which enable estimation of the risk concerning particular meat meals. The purpose of this paper was to summarize and emphasize the importance of factors influencing the formation of carcinogenic substances in meat during cooking.
N-亚硝基化合物（NOCs）、杂环胺（HCAs）和多环芳烃（PHAs）是致癌物质的例子，它们在肉类烹饪和加工过程中形成。许多研究表明，大量食用肉类与某些癌症风险增加呈正相关。大多数研究具有流行病学性质，因此仅提供与人群接触饮食相关致癌物质有关的关联。个体的接触风险可以通过使用食物频率问卷和分析方法来估计。然而，缺乏能够估计特定肉类膳食风险的方法。本文的目的是总结并强调烹饪过程中影响肉类中致癌物质形成的因素的重要性。
