Manabe S, Matsushita H
Department of Hygiene and Preventive Medicine, University of Tokyo, Japan.
Nihon Eiseigaku Zasshi. 1998 Oct;53(3):521-8. doi: 10.1265/jjh.53.521.
Heterocyclic amines are formed during high temperature cooking of foods such as meat and fish. Although heterocyclic amines are known mutagens and some of them are shown to be carcinogenic to experimental animals, the carcinogenic potential of heterocyclic amines in humans has yet to be established. The most important criteria in determining the relationship between heterocyclic amines and human cancers are the strength and consistency of the association, the presence of a dose-response relationship, and the biological plausibility of heterocyclic amines being human carcinogens. To date, there are too few data to evaluate the strength, consistency, and dose response of this relationship in humans. To investigate cancer risk posed by heterocyclic amines to humans, an accurate estimation of exposure is needed. Validated methods for exposure assessment of heterocyclic amines are not available. At present, without any available long-term biomarkers of heterocyclic amines, it is crucial to improve exposure assessment. Most studies concerning the cancer risk assessment of heterocyclic amines are based on the exposure levels calculated only by information on the consumption of cooked foods and the mean levels of heterocyclic amines in cooked foods. Inaccurate exposure assessment can lead to incorrect cancer risk. This review describes the present and future problems of the exposure assessment and cancer risk assessment of heterocyclic amines.
杂环胺是在肉类和鱼类等食物的高温烹饪过程中形成的。尽管杂环胺是已知的诱变剂，并且其中一些已被证明对实验动物具有致癌性，但杂环胺对人类的致癌潜力尚未确定。确定杂环胺与人类癌症之间关系的最重要标准是关联的强度和一致性、剂量反应关系的存在以及杂环胺作为人类致癌物的生物学合理性。迄今为止，评估这种关系在人类中的强度、一致性和剂量反应的数据太少。为了研究杂环胺对人类构成的癌症风险，需要准确估计暴露情况。目前尚无经过验证的杂环胺暴露评估方法。目前，由于没有任何可用的杂环胺长期生物标志物，改善暴露评估至关重要。大多数关于杂环胺癌症风险评估的研究仅基于通过熟食消费信息和熟食中杂环胺平均水平计算得出的暴露水平。不准确的暴露评估可能导致错误的癌症风险评估。本综述描述了杂环胺暴露评估和癌症风险评估当前及未来存在的问题。
