MUTAGENS AND ANTIMUTAGENS IN FOOD

Probable pathways of food contamination with environmental chemical mu tagens and factors responsible for the formation of mutagens in food d uring cooking are reviewed, and natural and synthetic food components with mutagenic properties are described. The data discussed provide ev idence for the expediency of further analyzing mutagenicity of various food components and developing chemical analytical methods for their detection and identification. Antimutagenic compounds present in food are characterized. The adequacy of methods for estimating the activity of these compounds and perspectives for their use as antimutagenic ch emopreventive agents are discussed. Emphasis is placed on the necessit y of being extremely cautious in employing food antimutagens because o f the probable inversion of their effects. Several examples are provid ed to demonstrate the possibility of reducing mutagenicity of prepared food by modifying food processing technology.