Felton J S, Malfatti M A, Knize M G, Salmon C P, Hopmans E C, Wu R W
Biology and Biotechnology Program, Lawrence Livermore National Laboratory, Livermore, CA 94551-9900, USA.
Mutat Res. 1997 May 12;376(1-2):37-41. doi: 10.1016/s0027-5107(97)00023-7.
Common cooking procedures such as broiling, frying, barbecuing (flame-grilling), heat processing and pyrolysis of protein-rich foods induce the formation of potent mutagenic and carcinogenic heterocyclic amines. These same compounds produce tumors at multiple organ sites in both mice and rats. One example of these induced tumors has also been seen in nonhuman primates. Risk assessment for the human population consuming these compounds requires the integration of knowledge of dosimetry, metabolism, carcinogenic potency, and epidemiology. When this integration is done in even a preliminary way as is done here, the range of risk for an individual from these compounds is enormous. Exposure contributes a range of 200-fold or more and metabolism and DNA repair differences among individuals could easily be an additional 10-fold between individuals. This indicates that differences in human cancer risk for heterocyclic amines could range more than a thousandfold between individuals based on exposure and genetic susceptibility.
常见的烹饪程序，如炙烤、油炸、烧烤（明火烤制）、富含蛋白质食物的热处理和热解，会诱导形成具有强致突变性和致癌性的杂环胺。这些相同的化合物在小鼠和大鼠的多个器官部位引发肿瘤。在非人类灵长类动物中也发现了这些诱导肿瘤的一个例子。对食用这些化合物的人群进行风险评估需要整合剂量学、代谢、致癌潜能和流行病学等方面的知识。当像这里所做的那样即使以初步方式进行这种整合时，个体因这些化合物面临的风险范围也非常大。暴露因素导致的风险范围可达200倍或更多，个体之间的代谢和DNA修复差异很容易再造成10倍的差异。这表明，基于暴露和遗传易感性，个体因杂环胺患癌风险的差异可能超过一千倍。
