Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Compr Rev Food Sci Food Saf. 2020 Mar;19(2):365-404. doi: 10.1111/1541-4337.12527. Epub 2020 Jan 22.

Abstract

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major groups based on the heating temperature, which are thermic HAAs generally formed in 150 to 300 °C and pyrolytic HAAs produced above 300 °C. This review focuses on the formation mechanisms of HAAs and identifies different mechanisms of the formation of HAAs in foodstuffs. Moreover, an overview of the available extraction, purification methods, and instrumental analytical methods in the last two decades is shown to determine the HAAs in various foodstuffs. Finally, based on the factors that affect the formation of HAAs in heat-processed foodstuffs, such as the cooking method, food type, the recipe, and the content of substances with enhancing or inhibiting effects on the formation of HAAs, this review also highlights the most promising strategies for mitigating HAAs, which include adjusting cooking methods or process conditions, adding natural product extracts, antioxidants or other compounds, or reasonable selection of types of foodstuff. The review intends to provide a broad but comprehensive understanding of the formation, extraction, purification, analytical methods, and possible mitigation strategies for isolated and identified HAAs.

Keywords: carcinogen; heterocyclic aromatic amine (HAA); liquid chromatography-tandem mass spectrometry (LC-MS/MS); mitigation strategies; solid-phase extraction (SPE).

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Amines / chemistry*
  • Carcinogens
  • Cooking*
  • Food Analysis / methods
  • Food Handling / methods
  • Heterocyclic Compounds / chemistry*
  • Meat / analysis
  • Mutagens

Substances

  • Amines
  • Carcinogens
  • Heterocyclic Compounds
  • Mutagens