Toxicologic strategy for mutagens formed in foods during cooking: status and needs
Hatch, F.T.; Felton, J.S.
Progress in Clinical and Biological Research 206: 109-131
1986
ISSN/ISBN: 0361-7742 PMID: 3952087 Document Number: 279684
A detailed report presents a current view of a toxicologic strategy appropriate to attain an evaluation of the potential health hazard from the consumption of cooked and heat-processed foods. This view was developed from ca. 7 years of toxicology studies in a multidisciplinary project that addressed the formation and genetic toxicity of mutagens formed during the cooking of meats (especially, beef) under usual household conditions. Attention is given to: the classification of heterocyclic thermic mutagens; a description of the matrix of research activities and its application; the development of databases for mutagens formed during cooking; short-term genetic testing; pharmacodynamic strategies; mechanisms and modulation; epidemiology; and comparative dietary genotoxicity. Aspects of risk, benefit, and mitigation, and related public issues also are discussed.