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Heterocyclic amines in cooked foods - role in human health

Project information

Grant agreement ID: QLK1-CT-1999-01197

  • Start date

    1 February 2000

  • End date

    31 May 2003

Funded under:

FP5-LIFE QUALITY

  • Overall budget:

    € 3 307 174

  • EU contribution

    € 2 913 955

Coordinated by:

LUND UNIVERSITY

Sweden

Objective

Carcinogenic heterocyclic amines (HAs) are formed at ppb level during cooking of meat and fish. Epidemiological studies have shown a correlation between the intake of fried meat and cancer. The carcinogen city of HAs has been shown in mice, rats and non-human primates. The human risk of HA intake is not clarified, but depends on the level of exposure, dietary factors influencing the uptake and biotransformation, and on the capacity of the individual to handle HAs. With a multidisciplinary approach, we will improve our understanding of the health risks. Exposure will be determined by new methods for analysis of HAs in foods and for biomarkers of internal and bioactive dose. Endogenous handling will be studied using cloning techniques; critical human enzymes and polymorphisms/genetic susceptibility in the bioactivation and detoxification of HAs and individual DNA repair capacity will be characterized. Exogenous dietary factors modifying the biological handling will be investigated.
The standardised methods to analyse HAs in heat-treated processed foods in connection with HA data on contents in cooked foods, the data on endogenous factors modifying the health effects of HAs, and data on exogenous (dietary) factors modifying the health effects of HAs, and data on exogenous (dietary) factors modifying the health effects of HAs produced in the project will be useful tools for advancement for the food industry to assure the public about harmless levels of HAs in processed foods, and for health authorities to control the occurrence and permissible amounts of HAs in foods.

Coordinator

LUND UNIVERSITY

Address

Paradisgatan 2
221 00 Lund

Sweden

Participants (9)

DANISH VETERINARY AND FOOD ADMINISTRATION

Denmark

GERMAN INSTITUTE OF HUMAN NUTRITION

Germany

GRAZ, UNIVERSITY OF TECHNOLOGY

Austria

Institute of Cancer Research (Vienna)

Austria

JOHANNES GUTENBERG UNIVERSITAET MAINZ

Germany

NORWEGIAN INSTITUTE OF PUBLIC HEALTH

Norway

UMWELTMEDIZIN HAMBURG E.V.

Germany

UNIVERSITAT DE BARCELONA

Spain

UNIVERSITY OF VIENNA

Austria

Project information

Grant agreement ID: QLK1-CT-1999-01197

  • Start date

    1 February 2000

  • End date

    31 May 2003

Funded under:

FP5-LIFE QUALITY

  • Overall budget:

    € 3 307 174

  • EU contribution

    € 2 913 955

Coordinated by:

LUND UNIVERSITY

Sweden