식품유래 화학 발암물질
Carinogens Derived from Food and Food Contaminants
김대중, 김형식, 박철범,
소속 상세정보
김대중 ( Kim Dae-Joong )
Chungbuk National University
김형식 ( Kim Hyoung-Sik )
식품의약품안전청 국립독성연구원 독성연구부
박철범 ( Park Cheol-Beom )
가톨릭대학교 의과대학 START 의학시뮬레이션센터
KMID : 0603520010060010044
Abstract
Recent scientific investigations revealed that the carcinogenic potentials of the some components which were derived from food and food contaminants as well as the antimutagenic and chemopreventive activities of resveratrol, a natural product derived from grapes and curcumin, a component of tumeric ’curry’ foods. The main food mutagens found in cooked meat products are heterocyclic aromatic amines (HCA). Several of them have been tested in long-term animal studied and shown to be carcinogenic in rodents and nonhuman primates as well as in human epidemiological studies. From a health point of view, it is desirable to reduce or prevent the formation mutagens/carcinogens. Therefore, a deeper understanding of the precursors and reaction conditions for mutagen formation during normal cooking process in very important. Thermic mutagens identified in cooked meat, fish, and food-grade beef extract, soybeans are IQ, MeIQ, MeIQx, 4-MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, 4-OH-PhIP, 4-OH-PhIP, TMIP, Trp-P1, Trp-P2, Glu-P-2, etc. The other food mutagens/carcinogens derived from mycotoins which were produced during the preservation or harvest of corns and cereals and from the fermented byproducts (ethylcarbamate). The choice of cooking method may be used to decrease the amount of mutagens in the cooked meat. Such precautions are necessary on the grounds both of food quality and of food safety.
키워드
Thermic mutagens/carcinogens; Heterocyclic aromatic amines (HCA)
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