Assessment of the Potential Human Exposure to Heterocyclic Amines from Cooked Meat Products

Abstract

This study reviewed major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and developed a matrix of levels of HCA among the major consumed meat products. An exposure assessment was also conducted based on known dietary consumption patterns.

Objectives

The main objectives of this study were to review of the major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and develop a matrix of levels of HCA among the major consumed meat categories (based on data in the published literature); and to conduct an exposure assessment based on known dietary consumption patterns.

Results

There are uncertainties associated with the dietary exposure estimates, particularly those associated with the existing data gaps in HCA levels in foods. For the 83 meat cut/degree of doneness, the existing data gaps for PhIP, MeIQx, DiMeIQx and B[a]P are indicated. Overall, the existing data gaps and the extrapolation/surrogating from the available HCA level data present significant uncertainty in the exposure estimates and thus these results should be carefully interpreted.

Key Conclusions

There are uncertainties associated with the dietary exposure estimates, particularly those associated with the existing data gaps in HCA levels in foods.