HETEROCYCLIC AROMATIC AMINE FORMATION IN GRILLED BACON, BEEF AND FISHAND IN GRILL SCRAPINGS

The heterocyclic aromatic amines (HAAs) 2-amino-1-methyl-6-phenylimida zo[4,5-b]pyridine (PhIP), 2-amino-3,8-di-methylimidazo[4,5-f]quinoxali ne (MeIQx), 2-amino-3,4,8-tri-methylimidazo[4,5-f]quinoxaline (4,8-DiM elQx) and 2-aminoalphacarboline (AalphaC) were quantitated in grilled bacon and beef. The levels of PhIP in bacon ranged from < 0.1 to 52 p. p.b., MeIQx was detected at levels ranging from 0.9 to 18 p.p.b. Both 4,8-DiMeIQx and AalphaC were found at < 1 p.p.b. In grilled meat patti es, MeIQx and PhIP were detected at levels ranging from 0.8 to 3.2 p.p .b., while 4,8-DiMeIQx and AalphaC were below the limit of detection ( approximately 0.5 p.p.b.). HAAs were below the limit of detection in g rilled fish. The bacon fat drippings and the pan scrapings obtained fr om grilled meat and fish also contained significant amounts of HAAs an d indicated that either these carcinogens are released with the fat du ring grilling or that HAAs are formed directly in the released fat and juices. Several of these carcinogens were detected in the pan scrapin gs at concentrations 10- to 100-fold higher than in cooked meats. PhIP was detected at 144 p.p.b. in combined grilled meat and fish scraping s, followed by AalphaC at 77 p.p.b., MeIQx at 29 p.p.b. and 4,8-DiMeIQ x at 4 p.p.b. The co-mutagens harman and norharman were also detected in cooked meats and fish at amounts ranging from 5 to 30 p.p.b. Fat dr ippings and grill residue scrapings are often used as a base for gravi es and sauces. Thus, cooking practices and dietary habits have a stron g impact on HAA exposure.