Toxicologic Strategy for Mutagens Formed in Foods During Cooking: Status and Needs

摘要

This article presents a strategy appropriate to reach an evaluation of the potential health hazard from the consumption of cooked and heat processed foods. The view is based on nearly seven years of experience in a multidisciplinary project sponsored by the National Institute of Environmental Health Sciences/National Toxicology Program at the Lawrence Livermore National Laboratory. The formation and genetic toxicity of mutagens formed during the cooking of meats, primarily beef, under usual household conditions is a prime focus of the discussion. 31 refs., 2 figs., 8 tabs. (ERA citation 10:047429)