HETEROCYCLIC AMINE CONTENT OF PORK PRODUCTS COOKED BY DIFFERENT METHODS AND TO VARYING DEGREES OF DONENESS

Heterocyclic amines (HCAs) are known mutagens and animal carcinogens p roduced in meats cooked at high temperature. As pork is the second mos t frequently consumed meat in the United States, five predominant HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylim idazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinox aline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeI Qx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] were m easured in various pork products, cooked by different techniques and t o varying doneness levels. Pork chops and ham slices were pan-fried an d oven-broiled; bacon was pan-fried, oven-broiled or microwaved: hot d ogs were pan-fried, oven-broiled, grilled/barbecued or boiled; sausage links and patties were pan-fried. All the products were cooked to thr ee levels of doneness: just until done, well done or very well done. H CA type and level varied substantially by pork product, cooking method and doneness level. The highest PhIP levels were found in well done a nd very well done oven-broiled bacon; for very well done 30.3 and 4.0 ng per gram of meat of PhIP and MeIQx, respectively. Pan-fried very we ll done sausage patties contained 5.4 ng of MeIQx per gram of meat, wh ile sausage links contained 1.3 ng per gram of meat. MeIQx was formed in well done and very well done pan-fried but not broiled pork chops. Hot dogs or ham slices had low or undetectable levers of HCAs. These r esults demonstrate that epidemiological studies investigating the rela tionship between HCA intake and cancer risk need to incorporate type o f meat, cooking method and degree of doneness/surface browning into qu estions to assess adequately an individual's HCA exposure. (C) 1998 El sevier Science Ltd. All rights reserved.