References for the Mutagens in Cooked Foods Database


Review Articles
  1. Felton, J.S. and Knize, M.G., Heterocyclic-amine mutagens/carcinogens in foods. In C.S. Cooper and P.L. Grover (eds.) Handbook Exptl. Pharmacology (Springer Verlag, Berlin, 1990) 94/I, 471-502.

  2. Felton, J.S. and Knize, M.G. New mutagens from cooked food. In M.W. Pariza, H-U. Aeschbacher, J.S. Felton and S. Sato (eds.) Mutagens and Carcinogens in the Diet (Wiley-Liss, New York, 1990) pp 19-38.

  3. Felton, J.S., Knize, M.G., Shen, N.H., Wu, R., and Becher, G. (1987) Mutagenic heterocyclic imidazoamines in cooked foods. In: C.M. King, L.J. Romano, and D. Schulte, (eds.) Carcinogenic and Mutagenic Responses to Aromatic Amines and Nitroarenes, Elsevier Science Publishing, Amsterdam, pp. 73-85.

  4. Hatch, F.T., Felton, J.S., Stuermer, D.H. and Bjeldanes, L.F. Identification of mutagens from the cooking of food. In: F.J. de Serres (ed.) Chemical Mutagens: Principles and Methods for their Detection (Plenum, New York, 1984) 9, 111-164.

  5. Felton, J.S. and Knize, M.G. (1991) Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food. Mutation Res 259, 205-217.

  6. Alexander, J., Becher, G., and Busk, L. (1989) Cooked food mutagens--A general overview. Var Fods 42, Suppl. 2, 9-59.

  7. Sugimura, T. and Wakabayashi, K. Mutagens and carcinogens in food. In: M.W. Pariza, H-U. Aeschbacher, J.S. Felton and S. Sato (eds.) Mutagens and Carcinogens in the Diet (Wiley-Liss, New York, 1990) pp 1-18.

  8. Hayatsu, H., Arimoto, S. and Wakabayashi, K. (1991) Methods for separation and detection of heterocyclic amines, In: Mutagens in Food, Detection and Prevention. (H. Hayatsu, ed.) CRC Press, Boco Ratan, Ann Arbor, Boston, pp 101-112.


References to Food Mutagens Database
  1. Matsumoto, T., Yoshida, D. and Tomita, H. (1981) Determination of mutagens, amino-alpha- carbolines in grilled foods and cigarette smoke condensate. Cancer Lett 12, 105-110.

  2. Yamaguchi, K., Shudo, K., Okamoto, T., Sugimura, T., and Kosuge, T. (1980) Presence of 3- amino-1,4-dimethyl-5H-pyrido[4,3-b]indole in broiled beef. Gann71, 745-746.

  3. Yamaizumi, Z,. Shiomi, T., Kasai, H., Nishimura, S., Takahashi, Y., Nagao, M. and Sugimura, T. (1980) Detection of potent mutagens, Trp-P-1 and Trp-P-2, in broiled fish. Cancer Lett 9, 75-83.

  4. Kasai, H., Yamaizumi, Z., Nishimura, S., Wakabayashi, K. Nagao, M., Sugimura, T., Spingarn, N.E., Weisburger, J.H., Yokoyama, S., and Miyazawa T. (1981). A potent mutagen in broiled fish. Part 1. 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline. J Chem Soc, 2290-2293.

  5. Barnes, W.S., Maher, J.C., and Weisburger, J.H. (1983) High pressure liquid chromatographic method for the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline, a mutagen formed from the cooking of food. J Agric Food Chem 31, 883-886.

  6. Felton, J.S., Knize, M.G., Wood, C., Wuebbles, B.J., Healy, S.K., Stuermer, D.H., Bjeldanes, L.F., Kimble, B.J., and Hatch, F.T. (1984) Isolation and characterization of new mutagens from fried ground beef. Carcinogenesis 5, 95-102.

  7. Yamaizumi, Z., Kasai, H., Nishimura, S., Edmonds, C.G., and McCloskey, J.A. (1986) Stable isotope dilution quantification of mutagens in cooked foods by combined liquid chromatography-thermospray mass spectrometry. Mutation Res 173, 1-7.

  8. Grose, K.R., Grant, J.L., Bjeldanes, L.F., Andresen, B.D., Healy, S.K., Lewis, P.R., Felton, J.S. and Hatch, F.T. (1986) Isolation of the carcinogen IQ from fried egg patties. J Agric Food Chem 3, 201-202.

  9. Felton, J.S., Knize, M.G., Shen, N.H., Andresen, B.D., Bjeldanes, L.F. and Hatch, F.T. (1986) Identification of the mutagens in cooked beef. Environ Health Perspect 67, 17-24.

  10. Kasai, H., Shiomi, T., Sugimura, T. and Nishimura, S. (1981) Synthesis of 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (Me-IQx), a potent mutagen isolated from fried beef. Chem Lett, 675-678.

  11. Hargraves, W.A., and Pariza, M.W. (1983) Purification and mass spectral characterization of bacterial mutagens from commercial beef extract. Cancer Res 43, 1467-1472.

  12. Murray, S., Gooderham, N.J., Boobis, A.R. and Davies, D.S. (1988) Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectrometry. Carcinogenesis 9, 321-325.

  13. Kato, T., Kikugawa, K. and Hayatsu, H. (1986) Occurrence of the mutagens 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5- f]quinoxaline (4,8-Me2IQx) in some Japanese smoked, dried fish products. J Agric Food Chem 34, 810-814.

  14. Takahashi, M., Wakabayashi, K., Nagao, M., Yamamoto, M., Masui, T., Goto, T., Kinae, N., Tomita, I. and Sugimura, T.(1985) Quantification of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in beef extracts by liquid chromatography with electrochemical detection (LCEC). Carcinogenesis 6, 1195-1199.

  15. Felton, J.S., Knize, M.G., Shen, N.H., Wu, R., and Becher, G. (1987) Mutagenic heterocyclic imidazoamines in cooked foods. In: C.M. King, L.J. Romano, and D. Schulte, (eds.)Carcinogenic and Mutagenic Responses to Aromatic Amines and Nitroarenes, Elsevier Science Publishing, Amsterdam, pp 73-85.

  16. Gross, G.A., Philippossian, G. and Aeschbacher, H.U. (1989) An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products. Carcinogenesis 10, 1175-1182.

  17. Kikugawa, K., Kato, T. and Hayatsu, H. (1986) The presence of 2-amino-3,8-dimethyl- imidazo[4,5-f]quinoxaline in smoked dry bonito (katsuobushi). Jpn J Cancer Res 7, 99-102.

  18. Turesky, R.J., Wishnok, J.S., Tannenbaum, S.R., Pfund, R.A. and Buchi, G.H. (1983) Qualitative and quantitative characterization of mutagens in commercial beef extract. Carcinogenesis 4, 863-866.

  19. Turesky, R.J., Bur, H., Huynh-Ba, T., Aeschbacher, H.U., and Milon H. (1988) Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry. Fd Chem Tox 26, 501-509.

  20. Vahl, M., Gry, J., and Nielsen, P.A. (1987) Mutagens in fried pork and the influence of the frying temperature. Proceedings of the XVII Annual Meeting of the European Environmental Mutagen Society (EEMS), Zurich, 99.

  21. Zhang, X.M., Wakabayashi, K., Liu, Z.C., Sugimura, T. and Nagao M. (1988) Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods. Mutation Res 201, 181-188.

  22. Murray, S., Gooderham, N.J., Barnes, V.F, Boobis, A.R., and Davies, D.S. (1987) Trp-P-2 is not detectable in cooked meat and fish. Carcinogensis 8, 937-940.

  23. Kikugawa, K. and Kato, T. (1987) Formation of mutagens, 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8- DiMeIQx) in heated fish meats. Mutat Res 179, 5-14.

  24. Felton, J.S., Knize, M.G., Shen, N.H., Lewis, P.R., Andresen, B.D., Happe J. and Hatch, F.T. (1986) The isolation and identification of a new mutagen from fried ground beef: 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Carcinogenesis 7, 1081-1086.

  25. Vahl, Martin (1987) personal communication.

  26. Sugimura, T., Sato, S., and Wakabayashi, K. (1988) Mutagens/carcinogens in pyrolysates of amino acids and proteins and in cooked foods: Heterocyclic aromatic amines, In: Chemical Induction of Cancer, Structural Bases and Biological Mechanisms (YT Woo, DY Lai, JC Arcos, MF Argus eds) Academic Press Inc, NY, pp 681-710.

  27. Murray, Stephen (1990) personal communication.

  28. Knize, Mark (1990) unpublished results.

  29. Hayatsu, H., Arimoto, S. and Wakabayashi, K. (1991) Methods for separation and detection of heterocyclic amines, In: Mutagens in Food, Detection and Prevention. (H. Hayatsu, ed.) CRC Press, Boco Ratan, Ann Arbor, Boston, pp 101-112.

  30. Jgerstad, Margaretha, personal communication.

  31. Gross, G.A., and GrŸter, A. (1992) Quantitation of mutagenic/carcinogenic heterocyclic amines in food products. J Chromatogr 592, 271-278.

  32. Knize, M.G., Dolbeare, F.A., Carroll, K.L. and Felton, J.S. (1994) Effect of cooking time and temperature on the heterocyclic amine content of fried-beef patties. Fd Chem Tox 32, 595- 603.

  33. Gross, G.A. (1990) Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products. Carcinogenesis 11, 1597-1603.

  34. Lynch, A.M., Knize, M.G., Boobis, A.R., Gooderham, N.J., Davies, D.S., and Murray, S. (1992) Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef Cancer Res 52, 6216-6223.

  35. Dragsted, L. O. (1992) Exposure and carcinogenicity of heterocyclic amines. Proceedings of the Toxicology Forum, 1992 Annual Meeting, Copenhagen, Denmark, 141-148.

  36. Manabe, S., Kanai, Y., Yanagisawa, H., Tohyama, K., Ishikawa, S., Kitagawa, Y., and Wada, O. (1988) Detection of carcinogenic glutamic acid pyrolysis products in worcestershire sauce by high-performance liquid chromatography. Enviro. Mol Mutagenesis 11, 379-388.

  37. Lee, H. and Tsai, S-J. (1991) Detection of IQ-type mutagens in canned roasted eel. Fd Chem Tox 29, 517-522.

  38. Murray, S., Lynch, A.M., Knize, M.G., and Gooderham, N.J. (1993) Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas CHromatography-negative ion mass spectrometry. J Chrom (Biomedical Applications), 616, 211-219.

  39. Knize, M.G., Felton, J.S., Lawrence Livermore National Lab., Sinha, R., Rothman, N., Epidemiology and Biostatistics Program, National Cancer Institute; Brown, E.D., Levander, O.A., Beltsville Human Nutrition Res. Center, U.S.Dept. of Agriculture: Collaborative study, unpublished.

  40. Edmonds, C. G., Sethi, S.K., Yamaizumi, Z., Kasai, H., Nishimura, S., and McClosky, J.A. (1986) Analysis of mutagens from cooked foods by directly combined liquid chromatography-mass spectrometry. Environ Health Persp 67, 35-40.

  41. Yamaguchi, K., Shudo, K., Okamoto, T., Sugimura, T., Kosuge, T. (1980) Presence of 2- aminodipyrido[1,2-a:3',2'-d]imidazole in broiled cuttlefish. Gann 71, 743-744.

  42. Yamaizumi, Z., Shiomi, T., Kasai, H., Wakabayashi, K., Sugimura, T., and Nishimura, S. (1981) Quantitative measurement of IQ, Me-IQ and Me-IQx present in broiled foods by gas chromatography/mass spectrometry (GC/MS), in Abstracts of the Third International Conference on Environmental Mutagens, Tokyo, Japan, p. 69.

  43. Kikugawa, K., Kato, T., and Takahashi, S. (1989) Possible presence of 2-amino-3,4- dimethylimidazo[4,5-f]quinoline and other heterocyclic amines in roasted coffee beans. J Agric Food Chem 37, 881-886.

  44. Gross, G.A., Turesky, R.J., Fay, L.B., Stillwell, W.G., Skipper, P.L. and Tannenbaum, S.R. (1993) Heterocyclic amine formation in grilled bacon, beef and fish and in grill scrapings. Carcinogenesis 14, 2313-2318.

  45. Tikkanen, L. M., Sauri, T.M., and Latva-Kala, K.J. (1993) screening of heat-processed Finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino- 3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine. Fd Chem Toxic 31, 717-721.

  46. Manabe, S., Suzuki, H., Wada, O. and Ueki, A. (1993) Detection of the carcinogen 2-amino-1- methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in beer and wine. Carcinogenesis 14, 899-901.

  47. Felton, J.S., Fultz, E., Dolbeare, F.A. and Knize, M.G. (1994) Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties. Fd Chem Tox 32, 897-903.

  48. Johansson, M.A.E. and Jagerstad, M. (1994) Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions. Carcinogenesis 15, 1511-1518.

  49. Thiebaud, H.P., Knize, M.G., Kuzmicky, P.A., Felton, J.S. and Hsieh, D.P. (1994) Mutagenicity and chemical analysis of fumes from cooking meat. J Agric Food Chem 42, 1502-1510.

  50. Sinha, R., Rothman, N., Brown, E.D., Salmon, C.P., Knize, M.G., Swanson, C.A., Rossi, S.C., Mark, S.D., Levander, O.A., Felton, J.S. (1995) High concentrations of the carcinogen 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine occur in chicken but are dependent on the cooking method. Cancer Res 55, 4516-4519.

  51. Knize, M.G., Sinha, R., Rothman, N., Brown, E.D., Salmon, C.P., Levander, O.A., Cunningham, P.L., Felton, J.S. (1995) Heterocyclic amine content in fast-food meat products. Fd Chem Toxicol 33, 545-551.

  52. Skog, K., Steineck, G., Augustsson, K., Jagerstad, M. (1995) Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. Carcinogenesis 16, 861-867.

  53. Jackson, L.S., Hargraves, W.A., Stroup, W.H., Diachenko, G.W. (1994) Heterocyclic amine content of selected beef flavors. Mutation Res 320, 113-124.

  54. Thomson, B.M., Lake, R.J., Bull, D.C., Knize, M.G. (1996) Heterocyclic amine formation in cooked meat: Estimated cancer risk for New Zealanders. Food Chem Toxicol (submitted).

  55. Knize MG, Sinha R, Salmon CP, Mehta SS, Dewhirst KP, Felton JS. (1996) Formation of heterocyclic amine mutagens/carcinogens during home and commercial cooking of muscle meats. J Muscle Foods 7, 271-179.

  56. Johansson, M., Fredholm, L., Bjerne, I., Jagerstad, M. (1995) Influence of frying fat on the formation of heterocyclic amines in fried beef burgers and pan residues. Food Chem Toxicol. in press.

  57. ThiŽbaud, H.P., Knize, M.G., Kuzmicky, P.A., Hsieh, D.P., Felton, J.S. (1995) Airborne mutagens produced by frying beef, pork and a soy-based food. Fd Chem Toxic.33, 821-828.




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