Doolittle D J, Rahn C A, Burger G T, Lee C K, Reed B, Riccio E, Howard G, Passananti G T, Vesell E S, Hayes A W
Toxicology Research Division, R. J. Reynolds Tobacco Company, Winston-Salem, NC 27102.
Food Chem Toxicol. 1989 Oct;27(10):657-66. doi: 10.1016/0278-6915(89)90120-8.
The effects of cooking methods on the in vitro mutagenicity of individual foods, the in vitro mutagenicity of meals containing those foods, and the mutagenic exposure of human volunteers following consumption of the meals were examined using Ames bacterial strain TA98 with S-9 metabolic activation. Three methods of food preparation--boiling, baking and frying/flame-broiling--were compared. With meats, frying or broiling resulted in higher in vitro mutagenicity (10- to 50-fold) than did baking or boiling, whereas for carbohydrates, eggs or vegetables mutagenicity did not vary markedly with cooking method. The observed (experimental) mutagenic activity of the meals was quite similar to their calculated (predicted) mutagenicity, obtained by summing the mutagenicity of the individual foods in the meal. The close agreement between experimental and predicted mutagenicity indicated that components of the meal did not interact in either a synergistic or inhibitory manner. The mutagenicity of fried flame-broiled meals was approximately 10-fold greater than the mutagenicity of baked or broiled meals, which were similar in mutagenicity. The mutagenicity of human urine following consumption of the meals was related to the in vitro mutagenicity of the meals themselves. The in vitro mutagenicity of meals is markedly affected by the cooking method used to prepare them and the mutagenicity of the diet may be reflected in the mutagenicity of body fluids.
使用带有S-9代谢活化系统的Ames细菌菌株TA98，研究了烹饪方法对单一食物的体外诱变性、含有这些食物的餐食的体外诱变性以及人类志愿者食用餐食后的诱变暴露的影响。比较了三种食物制备方法——煮、烤和煎/明火烤。对于肉类，煎或烤导致的体外诱变性比烤或煮高（10至50倍），而对于碳水化合物、鸡蛋或蔬菜，诱变活性随烹饪方法的变化并不明显。观察到的（实验性的）餐食诱变活性与其计算得出的（预测的）诱变活性非常相似，后者是通过将餐食中单一食物的诱变性相加得到的。实验性诱变活性与预测性诱变活性之间的密切一致性表明，餐食中的成分不会以协同或抑制的方式相互作用。煎或明火烤的餐食的诱变性比烤的餐食大约高10倍，烤的餐食之间的诱变性相似。食用餐食后人类尿液的诱变性与餐食本身的体外诱变性相关。餐食的体外诱变性受到用于制备它们的烹饪方法的显著影响，饮食的诱变性可能反映在体液的诱变性中。
