A review of the literature on the mutagenicity/genotoxicity of surface waters is presented in
this article. Subheadings of this article include a description of sample concentration …

Aromatic amines and heterocyclic aromatic amines (HAAs) are structurally related classes of
carcinogens that are formed during the combustion of tobacco or during the high …

The heterocyclic amines (HCAs) are a family of mutagenic/carcinogenic compounds
produced during the pyrolysis of creatine, amino acids and proteins. The major subclass of …

The associations between methods of cooking meats and colorectal cancer were examined
in a population‐based case‐referent study performed in Stockholm in 1986‐1988. The study …

Exposure to exogenous carcinogens is an accepted cause of various typesof cancer in
humans, but the carcinogens that may actually play a role in the etiology of breast cancer …

Many mutagenic heterocyclic amines (HAs) have been isolated from cooked foods and
pyrolysates of amino acids and proteins, and the carcinogenicity of 10 of these HAs in …

This review summarizes the abundant literature on food-borne heterocylic, amines their
chemistry and formation, their occurrence in food, their biological activities including …

Common cooking procedures such as broiling, frying, barbecuing (flame-grilling), heat
processing and pyrolysis of protein-rich foods induce the formation of potent mutagenic and …

Some typical Swedish meat and fish products, eg bacon, beefburgers, meatballs, Baltic
herring, salmon, smoked fish, black pudding and sausages, and their corresponding pan …

Cooking and/or pyrolysis of foods rich in animal protein (meat, fish, poultry) induces the
formation of a family of structurally related heterocyclic aromatic amines that have been …