Method to Biomonitor the Cooked Meat Carcinogen 2‑Amino-1-methyl-6-phenylimidazo[4,5‑b]pyridine in Dyed Hair by Ultra-Performance Liquid Chromatography–Orbitrap High Resolution Multistage Mass Spectrometry

• Published in: Analytical chemistry (Washington) Vol. 87; no. 12; pp. 5872 - 5877
• Main Authors: Guo, Jingshu, Yonemori, Kim, Le Marchand, Loïc, Turesky, Robert J
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 16.06.2015
• Subjects: adenoma; Adult; adults; Analytical chemistry; biomarkers; Biomonitors; Carcinogens; Carcinogens - analysis; case-control studies; Chromatography; Chromatography, High Pressure Liquid; color; Colorectal Neoplasms - chemistry; Colorectal Neoplasms - diagnosis; cooked foods; Cooking; diet; Dyeing; Dyes; Hair; Hair - chemistry; Hair Dyes - chemistry; Heating; Humans; Imidazoles - analysis; Indicator organisms; Linearity; Liquid chromatography; Mass Spectrometry; Meat; Meat - analysis; Meat products; Molecular Structure; monitoring; pyridines; Regression analysis; spectrometers; volunteers; Young Adult

2-Amino-1-methyl-6-phenylimidazo­[4,5-b]­pyridine (PhIP) is a carcinogenic heterocyclic aromatic amine formed in cooked meat. The use of naturally colored hair containing PhIP can serve as a long-term biomarker of exposure to this carcinogen. However, the measurement of PhIP in dyed hair, a cosmetic...