Heterocyclic aromatic amines: Potential human carcinogens

Heterocyclic aromatic amines (HAAs) are formed at parts per billion concentrations during the cooking of meats, poultry, and fish. All of the HAAs tested thus far are carcinogenic in experimental animals and induce tumors in multiple organs. Because of the presence of HAAs in a wide range of food items, the exposure to them can be appreciable. Some epidemiological studies have linked an increased risk for cancer development of the colon, prostate, and female mammary gland with frequent consumption of well-done cooked meats containing HAAs. Therefore, much research has been devoted to determining the potential role of HAAs in the etiology of human cancer. This chapter highlights investigations on the biochemistry of metabolism of several prototypical HAAs, the formation of DNA adducts by these HAAs and the ensuing biological effects, and the analytical approaches that are employed for biomonitoring of these procarcinogens in humans.