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Chemicals in Meat
Cooked at High Temperatures and Cancer Risk
What are heterocyclic amines and polycyclic aromatic hydrocarbons, and how are they formed in cooked meats?
Heterocyclic
amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed
when muscle meat, including beef, pork, fish, or poultry, is cooked using
high-temperature methods, such as pan frying or grilling directly over an open
flame (1). In laboratory experiments, HCAs and
PAHs have been found to be mutagenic—that is, they cause changes in DNA that
may increase the risk of cancer.
HCAs are
formed when amino acids (the building blocks of proteins),
sugars, and creatine or creatinine(substances found in muscle) react at
high temperatures. PAHs are formed when fat and juices from meat grilled
directly over a heated surface or open fire drip onto the surface
or fire, causing flames and smoke. The smoke contains PAHs that then
adhere to the surface of the meat. PAHs can also be formed during other food
preparation processes, such as smoking of meats (1).
HCAs are not found in significant amounts
in foods other than meat cooked at high temperatures. PAHs can be found in
other smoked foods, as well as in cigarette smoke and car exhaust fumes.
What factors influence the formation
of HCA and PAH in cooked meats?
The
formation of HCAs and PAHs varies by meat type, cooking method, and “doneness”
level (rare, medium, or well done). Whatever the type of meat, however, meats
cooked at high temperatures, especially above 300 ºF (as in grilling or pan
frying), or that are cooked for a long time tend to form more HCAs. For
example, well-done, grilled, or barbecued chicken and steak all have high
concentrations of HCAs. Cooking methods that expose meat to smoke contribute to
PAH formation (2).
HCAs and
PAHs become capable of damaging DNA only after they are metabolized by specific enzymes in the body, a process called
“bioactivation.” Studies have found that the activity of these enzymes, which
can differ among people, may be relevant to the cancer risks associated with
exposure to these compounds (3–9).
What evidence is there that HCAs and
PAHs in cooked meats may increase cancer risk?
Studies
have shown that exposure to HCAs and PAHs can cause cancer in animal models (10). In many experiments, rodents fed a
diet supplemented with HCAs developed tumors of the breast, colon, liver, skin,
lung, prostate, and other organs (11–16). Rodents fed PAHs also developed
cancers, including leukemia and tumors of the gastrointestinal tract and lungs
(17). However, the doses of HCAs and PAHs
used in these studies were very high—equivalent to thousands of times the doses
that a person would consume in a normal diet.
Population studies have not established a definitive
link between HCA and PAH exposure from cooked meats and cancer in humans. One
difficulty with conducting such studies is that it can be difficult to
determine the exact level of HCA and/or PAH exposure a person gets from cooked
meats. Although dietary questionnaires can provide good estimates, they may not
capture all the detail about cooking techniques that is necessary to determine
HCA and PAH exposure levels. In addition, individual variation in the activity
of enzymes that metabolize HCAs and PAHs may result in exposure differences,
even among people who ingest (take in) the same amount of these compounds.
Also, people may have been exposed to PAHs from other environmental sources,
not just food.
Numerous
epidemiologic studies have used detailed questionnaires to examine
participants’ meat consumption and cooking methods (18). Researchers found that high
consumption of well-done, fried, or barbecued meats was associated with
increased risks of colorectal (19–21), pancreatic (21–23), and prostate (24, 25) cancer. However, other studies have
found no association with risks of colorectal (26) or prostate (27) cancer.
In 2015, an independent panel of experts
convened by the International Agency for Research on Cancer (IARC) determined
consumption of red meat to be “probably carcinogenic to humans” (Group 2A),
based largely on data from the epidemiologic studies and on the strong evidence
from mechanistic studies. However, IARC did not conclude that HCAs and PAHs
were associated with cancer incidence.
Do guidelines exist for the
consumption of food containing HCAs and PAHs?
Currently,
no Federal guidelines address the consumption of foods containing HCAs and
PAHs. The World Cancer Research Fund/American Institute for Cancer Research
issued a report in 2007 with dietary guidelines that recommended limiting the
consumption of red and processed (including smoked) meats; however, no
recommendations were provided for HCA and PAH levels in meat (28).
Are there ways to reduce HCA and PAH
formation in cooked meats?
Even though no specific guidelines for
HCA/PAH consumption exist, concerned individuals can reduce their exposure by
using several cooking methods:
·
Avoiding
direct exposure of meat to an open flame or a hot metal surface and avoiding
prolonged cooking times (especially at high temperatures) can help reduce HCA
and PAH formation (29).
·
Using
a microwave oven to cook meat prior to exposure to high temperatures can also
substantially reduce HCA formation by reducing the time that meat must be in
contact with high heat to finish cooking (29).
·
Continuously
turning meat over on a high heat source can substantially reduce HCA formation
compared with just leaving the meat on the heat source without flipping it
often (29).
·
Removing
charred portions of meat and refraining from using gravy made from meat
drippings can also reduce HCA and PAH exposure (29).
What research is being conducted on
the relationship between the consumption of HCAs and PAHs and cancer risk in
humans?
Researchers
in the United States are currently investigating the association between meat
intake, meat cooking methods, and cancer risk. Ongoing studies include the
NIH-AARP Diet and Health Study (19, 30), the American Cancer Society’s Cancer
Prevention Study II (31), the Multiethnic Cohort (6), and studies from Harvard University (32). Similar research in a European
population is being conducted in the European Prospective Investigation into
Cancer and Nutrition (EPIC) study (33).
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