2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a Carcinogen in High- Temperature-Cooked Meat, and Breast Cancer Risk

Although intake of well-done red meat has been associated with an increased risk of breast cancer (I), it is unclear what components) of well-done red meat is associated with this risk. Meats cooked to well-done at high temperatures contain heterocyclic amines (HCAs), such as 2-amino-3,4,8trimethyli...

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Published inJNCI : Journal of the National Cancer Institute Vol. 92; no. 16; pp. 1352 - 1354
Main Authors Sinha, Rashmi, Gustafson, Deborah R., Kulldorff, Martin, Wen, Wan-Qing, Cerhan, James R., Zheng, Wei
Format Journal Article
LanguageEnglish
Published United States Oxford University Press 16.08.2000
Oxford Publishing Limited (England)
Subjects
Breast cancer
Breast Neoplasms - chemically induced
Breast Neoplasms - etiology
Carcinogens - adverse effects
Cooking
Female
Health risk assessment
Hot Temperature
Humans
Imidazoles - adverse effects
Meat
Mutagens - adverse effects
Risk
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Summary:Although intake of well-done red meat has been associated with an increased risk of breast cancer (I), it is unclear what components) of well-done red meat is associated with this risk. Meats cooked to well-done at high temperatures contain heterocyclic amines (HCAs), such as 2-amino-3,4,8trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-amino-3,8-dimethylimidazo[4,5 f]quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (2-9).
Bibliography:Correspondence to: Rashmi Sinha, Ph.D., National Institutes of Health, 6120 Executive Blvd., Rm. 7028, Bethesda, MD 20892 (e-mail: sinhar@nih.gov).
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PII:1460-2105
ISSN:0027-8874
1460-2105
DOI:10.1093/jnci/92.16.1352