Miller E C, Miller J A
Cancer. 1986 Oct 15;58(8 Suppl):1795-803. doi: 10.1002/1097-0142(19861015)58:8+<1795::aid-cncr2820581403>3.0.co;2-h.
The principal carcinogens and mutagens that have been identified in human foods are reviewed. These agents may occur in foods as naturally occurring components (e.g., metabolites made by plant or fungal cells), components of contaminating plants or microorganisms, food additives (usually unintentional), or products that arise during processing or cooking. In the mixed diets of developed countries the levels of the known carcinogens and mutagens are very low. However, serious contamination of foods by the potent hepatocarcinogen aflatoxin B1 has occurred in some parts of the world; contamination by N-nitroso compounds or their precursors is another important concern. Extrapolation of the data on the carcinogenicity and mutagenicity of chemicals that can occur in foods to an accurate estimation of the potential hazard to human populations is not yet possible.
本文综述了已在人类食物中鉴定出的主要致癌物和诱变剂。这些物质可能作为天然成分（如植物或真菌细胞产生的代谢物）、污染植物或微生物的成分、食品添加剂（通常是无意添加的）或加工或烹饪过程中产生的产物存在于食物中。在发达国家的混合饮食中，已知致癌物和诱变剂的含量非常低。然而，世界上一些地区的食物已受到强效肝癌致癌物黄曲霉毒素B1的严重污染；N-亚硝基化合物或其前体的污染是另一个重要问题。将食物中可能出现的化学物质的致癌性和诱变性数据外推，以准确估计对人群的潜在危害，目前尚不可能。
