Obiettivo 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. Campo scientifico natural sciencesbiological scienceszoologymammalogyprimatologymedical and health sciencesclinical medicineoncologynatural scienceschemical sciencesorganic chemistryheterocyclic compoundsnatural scienceschemical sciencesorganic chemistryaminesnatural sciencesbiological sciencesbiochemistrybiomoleculesproteinsenzymes Programma(i) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Argomento(i) 1.1.1.-1. - Key action Food, Nutrition and Health Invito a presentare proposte Data not available Meccanismo di finanziamento CSC - Cost-sharing contracts Coordinatore LUND UNIVERSITY Contributo UE Nessun dato Indirizzo Paradisgatan 2 221 00 LUND Svezia Mostra sulla mappa Costo totale Nessun dato Partecipanti (9) Classifica in ordine alfabetico Classifica per Contributo UE Espandi tutto Riduci tutto DANISH VETERINARY AND FOOD ADMINISTRATION Danimarca Contributo UE Nessun dato Indirizzo MOERKHOEJ BYGADE 19 2860 SOEBORG Mostra sulla mappa Costo totale Nessun dato GERMAN INSTITUTE OF HUMAN NUTRITION Germania Contributo UE Nessun dato Indirizzo Arthur-Scheunert-Allee 114-116 14558 BERGHOLZ-REHBRUECKE Mostra sulla mappa Costo totale Nessun dato GRAZ, UNIVERSITY OF TECHNOLOGY Austria Contributo UE Nessun dato Indirizzo RECHBAUERSTRASSE 12 8010 GRAZ Mostra sulla mappa Costo totale Nessun dato Institute of Cancer Research (Vienna) Austria Contributo UE Nessun dato Indirizzo Borschkegasse 8a 1090 WIEN Mostra sulla mappa Costo totale Nessun dato JOHANNES GUTENBERG UNIVERSITAET MAINZ Germania Contributo UE Nessun dato Indirizzo Staudinger Weg 7 55099 MAINZ Mostra sulla mappa Costo totale Nessun dato NORWEGIAN INSTITUTE OF PUBLIC HEALTH Norvegia Contributo UE Nessun dato Indirizzo 75,Geitmyrsveien 75 Torshov 0403 OSLO Mostra sulla mappa Costo totale Nessun dato UMWELTMEDIZIN HAMBURG E.V. Germania Contributo UE Nessun dato Indirizzo Vogt-Kölln-Strasse 30 22527 HAMBURG Mostra sulla mappa Costo totale Nessun dato UNIVERSITAT DE BARCELONA Spagna Contributo UE Nessun dato Indirizzo 647,Marti i Franques, 1-11 08028 BARCELONA Mostra sulla mappa Costo totale Nessun dato UNIVERSITY OF VIENNA Austria Contributo UE Nessun dato Indirizzo Dr Karl Lueger - Ring 1 1010 WIEN Mostra sulla mappa Costo totale Nessun dato
