目次

INTRODUCTION. MUTAGENS IN COOKED FOOD. History of the Study on Cooked Food Mutagens. A List of Mutagenic Heterocyclic Amines. DNA Modification In Vitro and In Vivo with Heterocyclic Amines. DIETARY CARCINOGENS AND MUTAGENS FROM PLANTS. MUTAGENICITY OF CHEMICALS ADDED TO FOODS. MUTAGEN PRECURSORS IN FOOD. Mutagen Formation in Muscle Meats and Model Heating Systems. Nitrosatable Precursors of Mutagens in Foods. Nitrite-Reactive Phenols Present in Smoked Foods and Amino-Sugars Formed by the Maillard Reaction as Precursors of Genotoxic Arenediazonium Ions or Nitroso Compounds. METHODS FOR DETECTION OF MUTAGENS IN FOOD. Methods for Separation and Detection of Heterocyclic Amines. Mycotoxins. FATE OF INGESTED MUTAGENS. Activation of Food Mutagens. Metabolic Fate of Heterocyclic Amines From Cooked Food. MECHANISMS OF FOOD-BORNE INHIBITORS OF GENOTOXICITY RELEVANT TO CANCER PREVENTION. MUTAGENIC AND ANTIMUTAGENIC COMPOUNDS IN BEVERAGES. PREVENTION OF MUTAGEN FORMATION. Prevention of Heterocyclic Amine Formation in Relation to Carcinogenesis. Prevention of Nitrosamine Formation. CARCINOGENICITY OF FOOD MUTAGENS AND THE RISK ASSESSMENT. Short Review of the Carcinogenicities of Mutagens in Food Pyrolysates. Quantitative Cancer Risk Assessment of Heterocyclic Amines in Cooked Food. Epidemiologic Studies of Fecal Mutagenicity, Cooked Meat Ingestion, and Risk of Colorectal Cancer. Cancer Risk Assessment of Food Additives and Food Contaminants. REGULATORY ASPECTS OF FOOD MUTAGENS INCLUDING FOOD ADDITIVES AND CONTAMINANTS. PERSPECTIVES. c. 296 pp., 7x10, 51 tables, 73 illus., due December 1990, ISBN 0-8493-5877-9.