Steineck G, Gerhardsson de Verdier M, Overvik E
Department of Cancer Epidemiology, Karolinska Institutet, Stockholm, Sweden.
Eur J Cancer Prev. 1993 Jul;2(4):293-300. doi: 10.1097/00008469-199307000-00002.
In the fried meat surface layer (the meat crust) mutagenic heterocyclic amines are formed during cooking. A human cancer risk is conceivable after intake of such mutagenic activity. We investigated the current literature mentioning fried foods, and six studies of colorectal cancer, three of stomach cancer and one each of cancer of the breast, lower urinary tract and pancreas are included. None of the reports tried to assess directly the intake of mutagenic activity from the fried surface. One indirect measure of mutagenic activity is to look at the browning of the meat surface; two investigations are available for this variable. The content of mutagenic activity in the surface may vary with the 'doneness' of meat and two studies consider this variable. Another indirect measure is to compare results from meat irrespective of cooking methods (ie, comparing meat not fried with fried meat or fried foods). There are several validity problems in the reviewed studies. Major potential sources of bias include, quite apart from misclassification of mutagenic activity, possible confounding factors from meat per se and fat. The epidemiological evidence in the field is sparse and cannot justify preventive measures.
在油炸肉类的表层（肉皮），烹饪过程中会形成具有致突变性的杂环胺。摄入这种具有致突变活性的物质后，存在引发人类癌症的风险。我们对当前提及油炸食品的文献进行了调查，纳入了六项关于结直肠癌的研究、三项关于胃癌的研究以及各一项关于乳腺癌、下尿路癌和胰腺癌的研究。没有一份报告试图直接评估从油炸表层摄入的致突变活性。致突变活性的一种间接衡量方法是观察肉表面的褐变情况；有两项研究涉及了这一变量。表层致突变活性的含量可能会因肉的“熟度”而有所不同，有两项研究考虑了这一变量。另一种间接衡量方法是比较无论烹饪方式如何的肉类结果（即，将未油炸的肉与油炸肉或油炸食品进行比较）。在已审查的研究中存在若干有效性问题。除了致突变活性的错误分类外，主要的潜在偏差来源包括肉本身和脂肪可能带来的混杂因素。该领域的流行病学证据稀少，无法为预防措施提供依据。
