Janoszka Beata, Nowak Agnieszka, Szumska Magdalena, Śnieżek Ewa, Tyrpień-Golder Krystyna
Katedra i Zakład Chemii, Wydział Lekarski z Oddziałem Lekarsko Dentystycznym w Zabrzu, Śląski Uniwersytet Medyczny w Katowicach, Zabrze, Polska
Wiad Lek. 2019 Aug 31;72(8):1542-1550.
Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.
国际癌症研究机构将经常食用经热处理的肉类归类为对人类有直接致癌作用的物质。在高蛋白食物的热处理过程中，会形成具有致突变性、致癌性以及神经毒性的杂环芳香胺。流行病学研究证实，接触其中一些化合物可能会增加人类患癌风险，尤其是结肠癌。大多数杂环胺存在于油炸和烤制的肉类产品中，而在水煮和轻度烘焙的菜肴中这些化合物的含量最低。使用具有抗氧化特性的香料和蔬菜添加剂能够制作出这些外源性物质含量降低的菜肴。减少人类接触致癌胺的一种有效方法可能是在食用肉类菜肴的同时，食用含有纤维的产品，这些纤维可以在胃肠道中吸附杂环胺分子，此外还可以增加十字花科植物在饮食中的占比，因为从这些植物中释放的异硫氰酸盐可以抑制杂环胺的代谢活化过程。提高公众对高蛋白食物在高强度热处理过程中形成包括杂环芳香胺在内的致突变和致癌化合物的认识，以及传播关于制备此类化合物含量降低的菜肴的条件的知识，可能会成为波兰癌症预防计划的组成部分之一。
