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. 1986 Aug;67:93–103. doi: 10.1289/ehp.866793

A current genotoxicity database for heterocyclic thermic food mutagens. I. Genetically relevant endpoints.

F T Hatch
PMCID: PMC1474428  PMID: 3530740

Abstract

Cooking, heat processing, or pyrolysis of protein-rich foods induce the formation of a series of structurally related heterocyclic aromatic bases that have been found to be mutagens. The primary genetic assay utilized to detect and isolate these mutagens has been the his reversion assay in Salmonella typhimurium. The classification and nomenclature of these chemicals is revised to reflect recent advances. The findings of short-term tests for genetic injury that have been applied to these agents are presented in a systematic way. Cell-free, bacterial, mammalian cell culture, and in vivo systems are included. Major results, the mutagens tested, and key references are presented in tabular form, with text commentary. Integrated conclusions on the state of current knowledge of the genetic toxicity of thermic food mutagens are presented. Areas in need of further research are defined. Finally, an outline is presented of a suggested path leading to the determination whether normal methods of food preparation and processing constitute a human health hazard.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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