Contenido de Sustancias Potencialmente Cancerígenas en Alimentos

FOOD CONTENT OF POTENTIAL CARCINOGENS
Nitrates, nitrites, nitrosamines, heterocyclic amines and polycyclic aromatic hydrocarbons
CONTENIDO DE SUSTANCIAS POTENCIALMENTE CANCERGENAS EN ALIMENTOS

Nitratos, nitritos, nitrosaminas, aminas heterocclicas e hidrocarburos aromticos policclicos
EPIC SPAIN / ESPAA
PARTICIPATING CENTRES / CENTROS PARTICIPANTES PRINCIPAL INVESTIGATORS / INVESTIGADORES PRINCIPALES

Asturias Jos Ramn Quirs Consejera de Sanidad y Servicios Sociales. Seccin de Informacin Sanitaria C/ General Elorza, 32 - 33001 OVIEDO Barcelona Carlos A. Gonzlez (Coordinador Nacional) Instituto Cataln de Oncologa Servicio de Epidemiologa y Registro de Cncer Avda. Gran Va Km. 2,7 s/n - 08907 L'Hospitalet de Llobregat BARCELONA Gipuzkoa Miren Dorronsoro Subdireccin de Salud Pblica /Osasun Publikoko Zuzendariordetza Avda. Navarra, 4 - 20013 DONOSTIA-SAN SEBASTIN Granada Carmen Martnez Escuela Andaluza de Salud Pblica Campus Universitario de Cartuja Apartado de correos 2070 - 18080 GRANADA Murcia Carmen Navarro Servicio de Epidemiologa Consejera de Sanidad y Consumo Regin de Murcia C/ Ronda de Levante, 11 - 30008 MURCIA Navarra Aurelio Barricarte Instituto de Salud Pblica Seccin de Vigilancia, Control y Anlisis Epidemiolgico C/ Leyre, 15 31003 PAMPLONA
Cita recomendada: Jakszyn P, Ibez R, Pera G, Agudo A, Garca-Closas R, Amiano P, Gonzlez CA. Food content of potential carcinogens. Catalan Institute of Oncolgy. Barcelona. 2004
Edita: Instituto Cataln de Oconloga Diseo grfico: Ana Herrera, Vanessa Llinares Impresin: Prismtic Arts Grfiques, S.A. ISBN:
Con la colaboracin del Fondo de Investigacin Sanitaria (convocatoria de acciones especiales) Exp. N03/8006.
COORDINATED BY: / COORDINADO POR:

INTERNATIONAL AGENCY FOR RESEARCH ON CANCER (IARC)
VERSION 2004 COMPILED BY: / VERSIN 2004 ELABORADA POR:
REVIEWER COMMITTEE: / COMIT REVISOR:

Rashmi Sinha Division of Cancer Epidemiology and Genetics. National Cancer Institute Executive Plaza North; Executive Bvd. Room 430 Rockville, MD. 20892 - USA Elio Riboli Unit of Nutrition and Cancer (Chief) - International Agency for Research on Cancer (IARC) 150 Cours Albert Thomas - 69372 Lyon Cedex 08 - FRANCE
Paula G. Jakszyn 1 *
Degree in Nutrition / Licenciada en Nutricin
IN COLLABORATION WITH: / EN COLABORACIN CON:

Andreu Farran Codina Centre dEnsenyament Superior de Nutrici i Diettica (CESNID) Avda. Prat de la Riba, 171 - 08921 Santa Coloma de Gramanet (Barcelona) - SPAIN Llus Puignou Garca Department de Qumica Analtica - Universitat de Barcelona Avda. Diagonal, 647 3 Planta - 08028 Barcelona - SPAIN Garrett A. Keating / Mark Knize Lawrence Livermore National Laboratory - University of California Livermore CA - 94550 - USA Kerstin Skog Department of Applied Nutrition and Food Chemistry Center for Chemistry and Chemical Engineering - Lund University SE - 221 00 Lund - SWEDEN Sabine Rohrmann Deutsches Krebsforschungszentrum. Division of Clinical Epidemiology Im Neuenheimer Feld, 280 D - 69120 Heidelberg - GERMANY M Asuncin Lage Yusty Departamento de Qumica Analtica, Nutricin y Bromatologa. Facultad de Farmacia Universidad de Santiago de Compostela 15706 Santiago de Compostela SPAIN Mercedes Sonia Garca Falcn Departamento de Qumica Analtica y Alimentaria. Facultad de Ciencias de Orense As Lagoas s/n - 32004 - Orense SPAIN
Raquel Ibez 1 Guillem Pera 1 Antonio Agudo 1 Reina Garca-Closas 1 Pilar Amiano 2 Elisabet Luqun 3 Carlos A. Gonzlez 1
Servicio de Epidemiologa y Registro del Cncer. Instituto Cataln de Oncologa. LHospitalet de Llobregat. Barcelona. SPAIN Subdireccin de Salud Pblica. Donostia. Gipuzkoa. SPAIN Secretara Tcnica. Servicio de Epidemiologa y Registro del Cncer. Instituto Cataln de Oncologa. LHospitalet de Llobregat. Barcelona. SPAIN
Correspondence: Ms Paula Jakszyn. email:paujak@ico.scs.es Servicio de Epidemiologa y Registro del Cncer. Instituto Cataln de Oncologa. Av Gran Va km 2,7 s/n-08907-L Hospitalet de Llobregat, Barcelona (SPAIN) Tel: +34 93 260 74 01 Fax: +34 93 260 77 87
FOREWORD
Nitrosamines, heterocyclic amines (HA) and polycyclic aromatic hydrocarbons (PAH) are among the most important potential carcinogens found in the usual diet of Western populations. They have some common features. First, for the general population, diet is the main source of exposure to these compounds, although there are other sources of exposure, such as smoking and environmental pollution. Second, although there is extensive evidence of their carcinogenic effects in experimental studies in animals, there are inadequate data of their effects at low doses of exposure in human populations. Long-term exposure to low doses seems to be important since animal studies have shown that frequent low dose application of these compounds is a more potent chemical inducer of cancer than infrequent high doses. Third, concentration of these compounds in foods is associated with preparation, preservation and cooking methods, that usually are not recorded in dietary questionnaires. This is one reason for the lack of epidemiological data on the effects of these compounds in humans. Another reason is that their content is not included in food composition tables. EPIC-Spain, the Spanish component of the "European Prospective Investigation into Cancer and Nutrition" (EPIC), is involved in nutrition and cancer research and, at present, one of its main interests is the occurrence of cancer associated to carcinogenic compounds present in foods. Because of the lack of published composition tables, we have prepared this table to provide extensive information on food concentration of some of these carcinogenic compounds in foods. We compiled available published data on food concentration on nitrosamines, HA and PAH. Nitrites and nitrates were also included because they are precursors of endogenous nitrosamines. So far, the table includes 207 food items for nitrites, nitrates and nitrosamines, 297 food items for HA and 313 for PAH, with 139 references. International experts on these compounds and on food composition tables were invited to review the compiled information. They looked over the preliminary version of the table and gave additional references that helped us to improve the work. We are very grateful to them for their useful collaboration, as well as to those who produced this data through the laboratory analysis. We offer the first edition of this table to all interested scientific groups. A hard copy, as well as an electronic version, are available upon request, free of charge. We hope that it will be a useful and valuable tool to enable better understanding of the causal relationships between these potential carcinogens and the risk of cancer in human populations.
Carlos A. Gonzlez On behalf of EPIC-Spain
PRLOGO
Las nitrosaminas, las aminas heterocclicas (AH) y los hidrocarburos aromticos policclicos (HAP) se encuentran entre los potenciales cancergenos ms importantes de la dieta habitual de la poblacin occidental. Estos compuestos tienen caractersticas comunes. En primer lugar, la dieta es la principal fuente de exposicin para la poblacin general, aunque hay otras fuentes tales como el tabaco y la contaminacin ambiental. En segundo lugar, aunque hay evidencia suficiente de sus efectos cancergenos en estudios experimentales en animales, no hay evidencia suficiente respecto a sus efectos en poblaciones humanas a bajas dosis de exposicin. La exposicin prolongada a bajas dosis puede ser importante ya que estudios en animales han mostrado que la aplicacin frecuente de bajas dosis de estos compuestos, produce una induccin qumica al cncer ms potente que la aplicacin de altas dosis con menor frecuencia. En tercer lugar, la concentracin de estos compuestos en los alimentos est asociado al mtodo de preparacin, conservacin y coccin, que habitualmente no se recogen en los cuestionarios alimentarios. Esta es una de las razones de la insuficiencia de datos epidemiolgicos del efecto de estos compuestos en humanos. Otra razn es que su contenido no est incluido en las tablas de composicin de alimentos. EPIC-Espaa, el componente espaol del "Estudio Prospectivo Europeo sobre Cncer, Dieta y Salud" (EPIC) est dedicado principalmente a la investigacin sobre nutricin y cncer, y uno de sus focos de inters es la evaluacin del efecto de componentes potencialmente cancergenos presentes en los alimentos. Dada la ausencia de tablas de composicin publicadas sobre potenciales carcingenos presentes en los alimentos, nuestro grupo ha preparado esta tabla para proveer una extensa informacin sobre la concentracin de algunos componentes potencialmente cancergenos. Hemos compilado la informacin publicada disponible sobre la concentracin en alimentos de nitrosaminas, AH e HAP. Se han incluido tambin nitritos y nitratos puesto que son precursores de la formacin de nitrosaminas endgenas. La tabla incluye 207 tems alimentarios para nitritos, nitratos y nitrosaminas, 297 para HAC y 313 para HAP, con un total de 139 referencias bibliogrficas. Expertos internacionales sobre estos compuestos y sobre tablas de composicin alimentaria han revisado la informacin inicialmente compilada y han aportado referencias adicionales, con lo que se ha conseguido obtener unas tablas ms exhaustivas. A ellos agradecemos su inestimable colaboracin, as como a todos aquellos que produjeron tan valiosa informacin en los anlisis de laboratorio. Ofrecemos esta primera edicin de la tabla a todos los grupos cientficos interesados. Esta edicin impresa y una edicin en formato electrnico estn disponibles de manera gratuita para quienes lo soliciten. Esperamos que pueda ser un instrumento til para el conocimiento de la relacin causal entre estos potenciales cancergenos y el riesgo de cncer en poblaciones humanas. Carlos A. Gonzlez En nombre de EPIC-Espaa
INDEX / NDICE
Material and Methods / Material y Mtodos
7
Nitrosamines and Nitrosamine Precursors / Nitrosaminas y Precursores de Nitrosaminas
15
Heterocyclic amines / Aminas Heterocclicas
41
Polycyclic aromatic hidrocarbons / Hidrocarburos Aromticos Policclicos
69
Annex. Cooking Method Definition / Anexo. Definicin del Mtodo de Coccin
102
MATERIAL AND METHODS / MATERIAL Y MTODOS
FOOD CONTENT OF POTENTIAL CARCINOGENS / CONTENIDO DE POTENCIALES CANCERGENOS EN ALIMENTOS
NITROSAMINES AND NITROSAMINE PRECURSORS NITROSAMINAS Y PRECURSORES DE NITROSAMINAS
COMBINED / COMBINACIN:
only for NOC (nitrosocompounds) / solamente para NOC (compuestos nitrosos)
NITROSAMINE PRECURSORS / PRECURSORES DE NITROSAMINAS

Nitrate / Nitrato: mg/100 g Nitrite / Nitrito: mg/100 g
NOC TYPE (TYPE OF COMBINATION) / TIPO NOC (TIPO DE COMBINACIN)

1. NA: not available / no disponible 2. NDMA + NPYR 3. NPYR + NPIP 4. NDMA + NDEA ( N-nitrosodiethylamine / N-nitrosodietilamina )
POTENTIAL CARCINOGENS / POTENCIALES CANCERGENOS

NITROSAMINES / NITROSAMINAS: g/100g food / g/100 g de alimento (except: * mol / excepto: * mol) NDMA: N-nitrosodimethylamine / n-nitrosodimetilamina
PYR: NPIP: NPRO: N-Nitrosopyrrolidine / n-nitrosopirrolidina N-Nitrosopiperidine / N-Nitrosopiperidina N-Nitrosoproline / n-nitrosoprolina
5. NTHZ ( N-Nitrosothiazolidine / N-Nitrosotiazolidina) 6. NDMA + NPIP + NDEA ( N-Nitrosothylamine / N- Nitrosotilamina) 7. NDEA + NDBA (N-Nitrosodibutylamine / N-Nitrosodibutilamina) 8. NDMA + NDEA + NPYR 9. NDMA + NDEA + NDBA + NMOR ( N-nitrosomorpholine / N-nitrosomorfolina) 10. NDEA + NDBA + NDMA 11. NDMA + NPRO + NTHZ 12. NDMA + NPIP + NPYR 13. NDMA + NPRO 14. Other combinations / otras combinaciones
HETEROCYCLIC AMINES / AMINAS HETEROCCLICAS (ng/g)

PhIP: MeIQx:
2-amino-1-methyl-6-phenylimidazo (4,5,b) pyridine 2-amino-1-methil-6-fenilimidazo (4,5,b) piridona 2-amino-3,8 dimethylimidazo (4,5,f) quinoxiline 2-amino3,8 dimetilidazo (4,5,f) quinoxilina
FOOD GROUPS / GRUPOS ALIMENTARIOS
DiMeIQX:
2-amino-3,4,8 trimethylimidazo (4,5,f) quinoxiline 2-amino-3,4,8 trimetilmidazo (4,5,f) quinoxilina 2-amino-9-H-pyrido (2,3,b) indole 2-amino-9-H-pirido (2,3,b) indol 2-amino-3-methyllimidazo (4,5,f) quinoline 2-amino-3-metilimidazol (4,5,f) quinolina 2-amino-3,4 dimethylimidazo (4,5,f) quinoline 2-amino-3,4 dimetilimidazo (4,5,f) quinolina
1. POTATOES AND TUBERS / PATATAS Y TUBRCULOS 2. VEGETABLES / VEGETALES
AC:
3. FRUITS / FRUTAS 4. MILK AND DAIRY PRODUCTS / LECHE Y DERIVADOS LCTEOS 5. CEREALS AND CEREAL PRODUCTS / CEREALES Y DERIVADOS 6. MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS 7. FISH / PESCADO
IQ:
MeIQ:
POLYCYCLIC AROMATIC HIDROCARBONS HIDROCARBUROS AROMTICOS POLICCLICOS (g /kg)

B (a) P:
benzo (a) pyrene benzo (a) pireno dibenzo (a) antracene dibenzo (a) antraceno
8. EGGS / HUEVOS 9. FAT (ADDED) / GRASAS (AADIDAS) 10. SWEETS AND DESSERTS / DULCES Y POSTRES 11. ALCOHOLIC BEVERAGES / BEBIDAS ALCOHLICAS 12. NON ALCOHOLIC BEVERAGES / BEBIDAS NO ALCOHLICAS
Dib (a) A:
Total PAH
When ND ( not detected ) is shown as a value, its means that the compound value is under the detection limits. Cuando ND ( no detectable) es mostrado como un valor, esto significa que el valor del compuesto est por debajo del lmite de deteccin.
TABLE CONTENT / CONTENIDO DE LA TABLA
FOOD
food name in English / nombre del alimento en ingls
PRESERVATION METHOD / MTODO DE CONSERVACIN

CA CU DR FR FZ MA NA NP SA SM canned / enlatado cured / curado dried / seco o en copos fresh / fresco frozen / congelado marinated / marinado not available / no disponible not applicable / no aplicable salted / en salazn smoked / ahumado
ALIMENTO
food name in Spanish / nombre del alimento en espaol
COOKING METHOD / MTODO DE COCCIN

BA/GR BK/ROA BO BR FR MW NA NE NP RA SM STW TOA barbecued / a la barbacoa baked / al horno boiled / hervido broiled / a la plancha fried / frito microwave / al microondas not available / no disponible cooked / cocinado not applicable / no aplicable raw / crudo smoked / ahumado stewed / estofado toasted / tostado
DEGREE OF DONENESS / GRADO DE COCCIN only for heterocyclic amines / solamente para aminas heterocclicas
uc ra me wd vwd ew na np uncooked / sin cocinar rare / poco hecho medium / medio hecho well done / bien hecho very well done / muy bien hecho extra well done / extra hecho not available / no disponible not applicable / no aplicable
10
TEMP (C) cooking temperature / temperatura de coccin

only for heterocyclic amines / solamente para aminas heterocclicas
ANALYTIC METHOD / MTODO ANALTICO

CZE Capillary Zone Electroforesis Electroforesis capilar Gas Cromatography Cromatografa de gases Gas Cromatography + Mass Spectrometry Cromatografa de Gases + Espectrofotometra de Masas Gas Cromatography + Thermal Energy Analysis Cromatografa de Gases + Anlisis de Energa Trmica High Performance Liquid Cromatography Cromatografa Lquida de Alta Resolucin HPLC-Fluorescent Detection HPLC con Deteccin por Fluorescencia HPLC + Mass Spectrometry HPLC + Espectrofotometra de Masas HPLC + Thin Layer Cromatography HPLC + Cromatografa en Capa Fina HPLC-ultraviolet detection HPLC - con Deteccin Ultravioleta Method recommended by the International Dairy Federation Mtodo recomendado por la Federacin Internacional para productos lcteos The original publication is not available Informacin original no disponible The analytic method is not specified Mtodo analtico no especificado
TIME / TIEMPO cooking time (minutes) / tiempo de coccin (minutos)

only for heterocyclic amines / solamente para aminas heterocclicas
GC GC-MS
VALUE / VALOR
value type / tipo de valor GC-TEA HPLC md mi mn mx n.a p tr w median / mediana minimun / mnimo mean / media maximum / mximo not available / no disponible predicted / predicho traces / trazas weighted / ponderado HPLC-FL HPLC-MS HPLC-TLC HPLC-UV IDF NA NE
When several values from different authors were found for identical foods cooked with the same method in a given data compilation, the mean estimate was reported. Cuando, para idnticos alimentos cocinados con el mismo mtodo, se encontraron varios valores de distintos autores en una determinada compilacin, se report la media estimada de dichos valores.
11
SAMPLING METHOD / MTODO DE MUESTREO

1. Completely specified: it specifies number and origin of collected samples. Especificado de forma completa: especifica el nmero y origen de las muestras recogidas. Incompletely specified: it does not specify the number or the origin of collected samples. Especificado de forma incompleta: no especifica el nmero o el origen de las muestras. Not specified: the sampling method is not specified. Sin especificar: El mtodo de muestreo no est especificado. Information not available: the original publication is not available. Informacin no disponible: el artculo original no est disponible.
COUNTRY CODE / CDIGO DEL PAS

COUNTRY CODE OF PUBLICATION / CDIGO DEL PAS DONDE FUE PUBLICADO
2.
3.
4.
YEAR / AO
publication year of the original reference / ao de publicacin de la referencia original.
AUTHOR / AUTOR
First author of the paper / Autor principal de la publicacin.
Austria AT Austria BR Brasil Brazil CA Canad Canada CN China China FI Finlandia Finland FR Francia France DE Alemania Germany GR Grecia Greece HK Hong Kong Hong Kong IS Islandia Iceland IN India India IT Italia Italy KW Kuwait Kuwait NZ Nueva Zelanda New Zealand NO Noruega Norway SC Escocia Scotland ES Espaa Spain SE Suecia Sweden CH Suiza Switzerland Holanda The Netherlands NL GR Grecia Greece Reino Unido United Kingdom UK US Estados Unidos de Amrica United States of America NA: information not available / informacin no disponible
12
SOURCE / FUENTE
Source of data: direct source (D) or compiled data (C) Fuente del dato: fuente directa (D) o compilacin de datos (C)
REFERENCES / REFERENCIAS
1. Vignat J, Unwin I, Ireland J, Moller A, Charrondiere UR. Guideline notes for preparing and exporting food composition data according to the common formats of export files. ENDB Project.Internal Report IARC. April 12th, 2002. Lyon Rand WM, Pennington JAT, Murphy SP, Klensin JC. Compiling data for food composition data bases. The United Nations University Press. (1991) Red Latin Foods FAO. Conferencia electrnica sobre compilacin de datos para bases de datos y tablas de composicin de Alimentos.Documento de discusin. (2002) Holden JM. Sampling strategies to assure representative values in food composition data. Food Nutrition and Agriculture - 12- Food Composition Data. FAO (1994) (http://www.fao.org/docrep/V6000t/v6000t04.htm)
REF / REF
Reference: publication from which data was obtained Referencia: artculo del cual se obtuvo la informacin 2.
3.
4.
5.
Sevenhuysen GP. Food composition databases: current problems and solutions. Food, nutrition and agriculture - 12- Food composition data. FAO (1994). (http://www.fao.org/docrep/V6000t/v6000t05.htm) Beecher GR, Matthews RH. Nutrient Composition of Foods. In: Brown ML ed. Present knowledge in nutrition.Washington D.C.: ILSI nutrition Fundation (1990)
6.
13
NITROSAMINES AND NITROSAMINE PRECURSORS NITROSAMINAS Y PRECURSORES DE NITROSAMINAS
POTATOES AND TUBERS / PATATAS Y TUBRCULOS

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo RA RA RA FR FR FR 6.50 14.2 mn w 0.11 0.11 mn w 0.0151.44 mn NA NA NA 4 4 1 Author Autor
Country Source Code Cdigo Fuente Pais
Ref.
Potatoes (sweet) Potatoes (white) Potatoes (white)
Boniato Patatas Patatas
of 1981 U.S Assembly life Sciences 13 1982 French National Inventory 12 1991 Xu et al.8
US FR CN
C C D
2 1 8
16
VEGETABLES / VEGETALES
Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR 9.70 17.6 27.4 8.60 10.7 65.8 22.6 w w mn mn mn mn w 0.052 0.17 0.30 mn mn w 0.12 0.12 w mn 1.60 6.00 121 214 329 101.4 2.20 16.4 33.8 15.2 71.2 mn mn mn w mn mn mn mn mn w mn 0.02 0.08 w mn 0.0140.19 1 mn 0.22 0.60 0.15 0.80 0.15 w mn mn mn mn 0.06 0.09 mn mn NA NA HPLC NA NA NA NA NA HPLC NA NA GC-TEA HPLC NA NA HPLC NA NA NA 4 4 3 4 4 4 4 4 3 4 4 1 3 4 4 3 4 4 4 1981 1981 Author Autor U.S Assembly of Life Sciences 13 U.S Assembly of Life Sciences 13
Food
Alimento
Ref.
Artichoke Asparagus Beet Beet Beet Broccoli Brussels sprouts Brussels sprouts Cabbage Cabbage Cabbage Cabbage Carrot Carrot Carrot Cauliflower Cauliflower Cauliflower Celery
Alcachofa Esprrago Remolacha Remolacha Remolacha Brcoli Coles de Bruselas Coles de Bruselas Repollo/Col Repollo/Col Repollo/Col Repollo/Col Zanahoria Zanahoria Zanahoria Coliflor Coliflor Coliflor Apio
US US SC FR US US FR US SC FR US CN SC FR US SC FR US FR
C C D C C C C C D C C D D C C D C C C
2 2 3 1 2 2 1 2 3 1 2 8 3 1 2 3 1 2 1
17
Food Standards 1998 Agency 3 1982 1981 1981 1982 1981 1998 1982 1981 1991 1998 1982 1981 1998 1982 1981 1982 French National Inventory 12 U.S Assembly of Life Sciences 13 U.S Assembly of Life Sciences 13 French National Inventory 12 U.S Assembly of Life Sciences 13 Food Standards Agency 3 French National Inventory 12 U.S Assembly of Life Sciences 13 Xu et al.8 Food Standards Agency 3 French National Inventory 12 U.S Assembly of Life Sciences 13 Food Standards Agency 3 French National Inventory 12 U.S Assembly of Life Sciences 13 French National Inventory 12
Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR 0.33 178 6.60 110 17.8 70.0 105.1 233 1.40 w mn w mn w mn mn mn w 0.06 0.09 mn w 0.07 0.08 0.03 0.15 0.66 0.00 w mn w mn w mn 0.90 15.7 15.1 17.9 37.0 w w mn w w 0.08 w nd 1 mm 0.54 0.08 w mn 315 203 6.20 mn w w 0.08 0.13 0.30 mn w w 0.0020.83 1 mn NA NA NA GC- TEA NA NA NA NA NA GC-TEA NA NA NA NA NA NA HPLC NA NA 4 4 4 1 4 4 4 4 4 1 4 4 4 4 4 4 3 4 4 Author Autor
Food
Alimento
Ref.
Celery Chard Corn Corn Courgette Cucumber Cucumber Eggplant Eggplant Eggplant Endive Endive Kale Kale Leek Leek Lettuce Lettuce Mushrooms
18
Apio Acelga Maz Maz Calabacn Pepino Pepino Berenjena Berenjena Berenjena Endibia Endibia Col rizada Col rizada Puerro Puerro Lechuga Lechuga Championes
U.S Assembly of 1981 Life Sciences 13 1982 French National Inventory 12 U.S Assembly of 1981 Life Sciences 13 1991 Xu et al.8 Corre and 1979 Breimer 14 French National 1982 Inventory 12 U.S Assembly of 1981 Life Sciences 13 1979 Corre and Breimer 14 U.S Assembly of 1981 Life Sciences 13 1991 Xu et al.8 French National 1982 Inventory 12 U.S Assembly of 1981 Life Sciences 13 French National 1982 Inventory 12 U.S Assembly of 1981 Life Sciences 13 French National 1982 Inventory 12 U.S Assembly of 1981 Life Sciences 13 Food Standards 1998 Agency 3 U.S Assembly of 1981 Life Sciences 13 French National 1982 Inventory 12
US FR US CN NL FR US NL US CN FR US FR US FR US SC US FR
C C C D C C C C C D C C C C C C D C C
2 1 2 8 1 1 2 1 2 8 1 2 1 2 1 2 3 2 1
Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA RA FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR FR 53.5 mn 21.9 4.80 1.70 23.5 138 0.10 4.00 16.5 55.0 258 260 163 44.3 247 1.70 3.10 8.00 mn mn w mn mn w mn mn mn w mn mn w mn mn w w 0.03 0.00 w w 0.1870.27 1 m 0.77 0.38 w mn 0.03 0.11 0.00 0.07 0.09 0.06 0.08 0.48 0.03 w mn mn w mn mn mn w mn 0.08 mn NA HPLC NA NA NA NA NA NA NA NA NA HPLC NA NA HPLC NA NA GC-TEA NA 4 3 4 4 4 4 4 4 4 4 4 3 4 4 3 4 4 1 4 1981 1998 1982 1981 1981 1982 1981 1981 1981 1982 1981 1998 1982 1981 1998 1982 1981 1991 1981 Author Autor U.S Assembly of Life Sciences 13 Food Standards Agency 3 French National Inventory 12 U.S Assembly of Life Sciences 13 U.S Assembly of Life Sciences 13 French National Inventory 12 U.S Assembly of Life Sciences 13 U.S Assembly of Life Sciences 13 U.S Assembly of Life Sciences 13 French National Inventory 12 U.S Assembly of Life Sciences 13 Food Standards Agency 3 French National Inventory 12 U.S Assembly of Life Sciences 13 Food Standards Agency 3 French National Inventory 12 U.S Assembly of Life Sciences 13 Xu et al.8 U.S Assembly of Life Sciences 13
Food
Alimento
Ref.
Mushrooms Onion Onion Onion Parsley Peas Peas Pepper (sweet) Pumpkin Radish Radish Spinach Spinach Spinach Tomato Tomato Tomato Tomato Turnip
Championes Cebolla Cebolla Cebolla Perejil Guisantes Guisantes Pimiento dulce Calabaza Rbano Rbano Espinaca Espinaca Espinaca Tomate Tomate Tomate Tomate Nabo
US SC FR US US FR US US US FR US SC FR US SC FR US CN US
C D C C C C C C C C C D C C D C C D C
2 3 1 2 2 1 2 2 2 1 2 3 1 2 3 1 2 8 2
19
Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC /100g /100g /100g /100g /100g Mtodo Mtodo Tipo Mtodo Mtodo Nitratos Valor Nitritos Valor Valor Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo 0.03NA GC 4 1988 CA 13 w 0.00 13.2 NA NA CA NA 18.0 w 45.0 w nd0.50 2 w HPLC GC 3 4 1998 1980 Author Autor Sidiqqui et al.17 Food Standards Agency 3 Spiegelhalder 15
Food
Alimento
Ref.
Vegetables Vegetables Vegetables (fermented)
Verduras Verduras Verduras fermentadas
IN SC DE
C D C
11 3 11
20
FRUITS / FRUTAS
Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC /100g /100g /100g /100g /100g Mtodo Mtodo Tipo Mtodo Mtodo Nitratos Valor Nitritos Valor Valor Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo RA RA RA FR FR DR 2.00 2.7 0.58 w mn mn 0.00 0.04 45 w mn mn NA HPLC HPLC 4 3 3 1981 1998 1998 Author Autor U.S Assembly of Life Sciences 13 Food Standards Agency 3 Food Standards Agency 3
Food
Alimento
Ref.
Fruit Fruit Nuts
Fruta Fruta Frutos secos
US UK UK
C D D
1 3 3
21
MILK AND DAIRY PRODUCTS / LECHE Y DERIVADOS

Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA DR DR DR nd0.37 nd0.45 0.00 1.60 0.05 0.06 2.40 0.05 0.07 3.20 1.56 0.00 1.47 2.70 w w w w w w w w w w w mn 0.00 1029 0.40 0.40 0.06 0.40 0.40 0.04 0.107 0.00 1.89 0.04 w w w w w w w w w w w mn tr m w 0.02 w w 0.050.50 0.043 0.299.75 1.61 w 0.079 w tr mn w w NA NA GC-TEA GC NA NA NA NA IDF IDF GC IDF IDF NA NA HPLC NA GC NA 4 4 1 4 4 4 1 1 1 1 1 1 1 4 4 3 1 3 4 1982 1980 1991 1980 1980 1981 1997 1997 1997 1997 1980 1997 1997 1982 1980 1998 1988 1982 1980 Author Autor French National Inventory 12 Klein et al.23 Xu et al.8 Spiegelhalder 15 Klein et al.23 U.S Assembly of Life Sciences 13 Kyriakidis et al.4 Kyriakidis et al.4 Kyriakidis et al.4 Kyriakidis et al.4 Spiegelhalder 15 Kyriakidis et al.4 Kyriakidis et al.4 French National Inventory 12 Klein et al.23 Food Standards Agency 3 Osterdahl 24 Havery et al.28 Libbey et al.26
Food
Alimento
Ref.
Cheese Cheese Cheese Cheese Cheese (Blue) Cheese (Camembert) Cheese (feta) Cheese (Gruyere) Cheese (Holland) Cheese (Kasseri)
Queso Queso Queso Queso Queso Azul Queso Camembert Queso Feta Queso Gruyere Queso Holands Queso Kasseri
FR FR CN DE FR US GR GR GR GR GR GR GR FR FR SC SE US US
C C D C C C D D D D D D D C C D D C C
1 1 8 11 1 1 4 4 4 4 4 4 4 1 1 3 10 9 11
Cheese (Kefalotyri) Queso Kefalotyri Cheese (Pyrenees) Queso del Pirineo Cheese (Sant-Nectaire) Cheese (soft) Cheese (spread) Dairy products Milk Milk (non fat) Milk (non fat)
22
Queso Sant-Nectaire Queso blando Queso para untar Productos lcteos Leche Leche descremada Leche descremada
MILK AND DAIRY PRODUCTS / LECHE Y DERIVADOS

Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo 0.03GC 3 1980 NA DR mn 0.07 NA NA NA NA NA NA NA NA 0.05 w 0.00 w nd0.42 nd 0.0811.9 nd3.70 12 mn w w GC-TEA GC GC GC 1 4 4 4 1991 1982 1981 1980 Author Autor Sen et al.25 Xu et al.8 Havery et al.28 Lakritz and Pensabene 27 Mahieu et al.22
Food
Alimento
Ref.
Milk (non fat) Milk (sour) Milk (whole) Milk (whole) Milk (whole)
Leche descremada Leche (agria) Leche entera Leche entera Leche entera
CA CN US US US
C D C C C
9 8 11 11 1
23
CEREALS AND CEREAL PRODUCTS / CEREALES Y DERIVADOS

CEREALS AND CEREAL PRODUCTS / CEREALES Y DERIVADOS Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo NA RA RA NA RA NP DR NP NP NP 0.80 2.50 w w 0.12 0.13 w w 2.50 0.250 w w 0.13 0.13 w w 0.021.44 1 mn NA NA GC-TEA GC-TEA NA 4 4 1 1 4 1982 1982 1991 1983 1970 Author Autor French National Inventory 12 French National Inventory 12 Xu et al.8 Pignatelli 21 Asthon 19
Food
Alimento
Ref.
Bread Cereal (breaskfast) Flour Flour (wheat) Pasta
Pan Cereales de desayuno Harina Harina de trigo Pasta
FR FR CN CN NA
C C D D C
1 1 8 1 1
24
MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo ndFR NA 1 1986 2 GC-TEA w 6.50 NA NA NA FR NA NA FR NA NE FR NA NA NA NA NA NA NA NA NA NA SM NA NA NA NA CU NA NA CA CA DR CU CA CA CU NA 0.73 mn 0.82 mn 27.0 788 1.24 mn 5.18 mn 0.530.66* 1 mn mn w mn 1.26 6.007.00 mn mn 2.16 1.502.30 mn mn 117 mn 3.20 mn 10.1 mn nd3.20 nd0.42 14 14 mn mn 0.050.16 nd 0.0453.22 nd6.50 1 14 7.7023.5 mn 4.009.00 mn nd3.00 0.084 nd0.20 5 50.0 mn w w mn mn w mn GC-TEA HPLC HPLC GC-TEA HPLC GC-TEA GC HPLC GC GC HLPC HLPC GC-TEA HPLC TEA GC-TEA HPLC GC-TEA 1 4 4 4 2 1 4 3 4 4 3 4 1 3 1 1 3 1 1995 1973 1980 1988 1991 1991 1988 1998 1982 1986 1998 1973 1995 1998 2001 1995 1998 1995 Author Autor Canas et al.38 Fiddler et al.6 Fudge and Truman 30 Klein et al.23 Pensabene and Fiddler 39 Tricker et al.5 Xu et al.8 Canas et al.38 Food Standards Agency 3 Kimoto et al.32 Vecchio et al.16 Food Standards Agency 3 Fudge and Truman 30 Fiddler et al.6 Food Standards Agency 3 Haorah et al. 7 Fiddler et al.6 Food Standards Agency 3 Fiddler et al.6
Ref.
Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Beef Beef Beef Beef Beef Beef Chicken Frankfurt
Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Pollo Frankfurt
US US NA FR US DE CN US SC US US SC NA US SC US US SC US
C D C C C D D C D C C D C D D D D D D
8 6 2 1 11 5 8 11 3 11 11 3 2 6 3 7 6 3 6
25

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo NA NA NA NA RA NA NE NA NA NA CA CA CU SM 2.90 mn 7.20 mn 0.01 w 1.9067.0 27.5 mn mn 0.009.60 2.20 mn mn 79.0 mn nd8.40 25.7 mn 2.71 mn 0.012.02* 1 mn w HPLC TEA HPLC HPLC GC-TEA HPLC HPLC 4 1 4 4 1 3 4 1982 2001 1983 1978 1995 1998 1980 Author Autor French National Inventory 12 Haorah et al.7 von Collet 33 U.K.MAFF 31 Fiddler et al.6 Food Standards Agency 3 Klein et al.23
Ref.
Frankfurt Frankfurt Frankfurt Ham Ham Ham Ham
Frankfurt Frankfurt Frankfurt Jamn Jamn Jamn Jamn
FR US DE UK US SC FR
C D C C D D C
1 7 2 2 6 3 1
26

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo NE NA NA NA NA NA NA NA RA NA RA NA NA SM NA NA NA NA RA NA FR CU CU SM SA CU CU FR SM FR CU CA CU CU CA CU DR FR 1.904.90 mn 0.503.90 mn nd0.4 0.066.02 0.0140.66 1 1 w w w 8.10 13.9 w w 0.38 1.20 w w 0.03 0.35 0.050.50 2 1.00 w 0.10 w nd0.30 0.030.07* nd0.10 1 1 w mn mn w w mn 20.447.0 13.6 mn w 2.103.10 1.26 mn w nd5.50 1 mn 130 0.92 16.3 mn mn mn 2.20 3.91 3.40 mn mn mn 0.10 0.015 w w 0.04 w HPLC HPLC HPLC HPLC HPLC HPLC HPLC 9 HPLC HPLC TEA GC HLPC HPLC GC HPLC HPLC GC-TEA GC-TEA 4 3 4 4 4 4 4 4 4 4 1 4 4 4 4 4 4 1 1 1983 1998 1982 1980 1980 1983 1982 1980 1981 1990 2001 1980 1973 1973 1980 1983 1990 1991 1991 Author Autor von Collet 33 Food Standards Agency 3 French National Inventory 12 Klein et al.23 Klein et al.23 von Collet 33 French National Inventory 12 Sen et al.25 US Assembly of Life Sciences 13 Walker 2 Haorah et al.7 Maki et al.35 Panalaks et al.42 Panalaks et al.42 Spiegelhalder et al. 15 von Collet 33 Walker 2 Xu et al.8 Xu et al.8
Ref.
Ham Ham (chopped) Ham (mountain) Ham (non smoked) Ham (raw) Ham (raw) Meat Meat Meat Meat Meat Meat Meat Meat Meat Meat Meat Meat Meat
Jamn Chuleta de cerdo Jamn (de montaa) Jamn no ahumado Jamn crudo Jamn crudo Carne Carne Carne Carne Carne Carne Carne de vaca/buey Carne Carne Carne de vaca/buey Carne Carne Carne
DE SC FR FR FR DE FR NA US NA US JP GR GR NA DE NA CN CN
C D C C C C C C C C D C C C C C C D D
2 3 1 1 1 2 1 11 1 2 7 11 1 1 11 2 2 8 8
27

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo RA RA NA NA RA RA NA CA CA NA CU FR FR CA 2.10 mn 0.40 mn 1.00 w 0.10 w 0.00 0.050.13 8.70 8.70 w mn 2.33 2.30 w mn 0.10 nd1.40 nd55.0 8 13 w mn mn w w HPLC HPLC GC-TEA GC HPLC HPLC HPLC 4 4 4 4 4 2 4 1982 1980 1988 1984 1986 1991 1982 Author Autor French National Inventory 12 Klein et al.23 Song and Hu 40 Dennis et al.36 Howe et al.20 Tricker et al.5 French National Inventory 12
Ref.
Meat (mince) Meat (mince) Meat (products) Mutton Offals Offals Pate
Carne picada Carne picada Productos crnicos Cordero Vsceras Vsceras Pat
FR FR CN IS NA DE FR
C C C C C D C
1 1 11 11 1 5 1
28

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo NA NA NA NA NA RA NA RA RA NA NA NA NA NA NA BO RA BO RA NA FR FR NA CU CA CU NA FR NA FR FR NA NA NA NA FR NA NA 24.8 mn 1.80 mn 17.6 18.1 mn mn 0.94 2.60 mn mn 0.050.18 nd0.05 nd mn 3.30 w 1.80 w 0.33 0.350.42 1 w mn 0.33 nd3.00 6 10.720.5 5.35 1.00 mn mn w 0.902.30 10.2 0.10 mn mn w nd0.025 nd0.07 nd0.03 131 mn mn w mn 2.04 18.3 11.0 mn mn mn 3.42 0.89 1.50 mn mn mn 0.055.60 7 mn 0.02 w HPLC HPLC HPLC HPLC GC-TEA HPLC HPLC HPLC HPLC GC-TEA HPLC GC-TEA HLPC HPLC TEA HPLC HPLC HPLC HPLC 4 3 4 4 4 4 3 4 2 1 4 1 4 4 1 4 4 2 4 Author Autor
Ref.
Pate (campagne) Pat de campaa Pate (chicken liver) Pate (liver) Pork (chopped ham) Pork (cured in rubber) Pork (luncheon meat) Pork (shoulder) Poultry Poultry Salami Salami Salami Saucisson Saucisson Sausage Sausage Sausage Sausage Pat de hgado de pollo Pat de hgado Chuleta de cerdo
Cerdo curado en recipiente de caucho
1980 Klein et al.23 Food Standards 1998 Agency 3 French National 1982 Inventory 12 1978 U.K.MAFF 31 1988 Sen et al.37 Food Standards 1998 Agency 3 Food Standards 1998 Agency 3 1992 Cornee et al.1 1991 Tricker et al.5 1995 Fiddler et al. 6 1980 Klein et al.23 1984 Yamamoto et al.43 French National 1982 Inventory 12 1980 Klein et al.23 2001 Haorah et al.7 French National 1982 Inventory 12 French National 1982 Inventory 12 1991 Tricker et al.5 French National 1982 Inventory 12
FR SC FR NA CA SC SC NA DE US FR JP FR FR US FR FR DE FR
C D C C C C D C D D C C C C D C C D C
1 3 1 2 11 2 3 1 5 6 1 2 1 1 7 1 1 5 1
29
Carne de cerdo preparada Espalda de cerdo Pollo Pollo Salami Salami Salami Salchichn Salchichn Salchicha Salchicha Salchicha Salchicha
Sausage (garlic) Salchicha con ajo

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo NA NA RA NA CU CU 3.43 1.04 7.00 mn mn mn 9.37 1.59 1.50 mn mn mn HPLC HPLC HPLC 3 3 4 1998 1998 1978 Author Autor Food Standards Agency 3 Food Standards Agency 3 U.K.MAFF 31
Ref.
Sausage (liver) Tongue Tongue
Salchicha de hgado Lengua curada Lengua curada
SC SC UK
D D C
3 3 2
30
FISH / PESCADO
Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year Author mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao Autor mg/100g NOC coccin Conservacin mg/100g analtico muestreo nd4 NA 4 GC BR w 1980 Matsui et al.44 31.3 RA SM RA BR BR NE NA NA RA NA SM RA CA DR SM NA NA NA CA CA CA CA DR FR 0.00 nd13.1 nd0.22 nd3.9 10 20.8 0.12 0.010.20 nd1.00 nd3.70 nd140 0.0508.90 1 4 9 11 nd nd nd1.00 nd1.00 1 1 w w mn w w w w w w w w w GC GC NA GC GC GC GC GC GC GC TEA GC 4 4 1 4 4 4 4 4 4 4 1 4 1980 Maki et al.35 1980 Maki et al.35 1988 Osterdahl 24 1982 Key et al.45 1980 Maki et al.35 1984 Yamamoto et al.43 1981 Huang et al.47 1988 Siddiqi et al.17 and 1981 Pedersen46 Meyland 1984 Yamamoto et al.43 2001 Haorah et al.7 1988 Song and Hu 40
Food
Alimento
Ref.
Fish Fish Fish Fish Fish Fish Fish Fish Fish Fish (pickled)
Pescado Pescado Pescado Pescado Pescado Pescado Pescado Pescado Pescado

Pescado conservado en vinagre
JP JP JP SE GB JP JP HK IN DE JP US CN
C C C C C C C C C C C D C
11 11 11 10 11 11 11 11 11 11 11 7 11
Fish (processed) Pescado procesado Herring Seafood Arenque Marisco
31
EGGS / HUEVOS
Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo RA NA 0.49 mn 0.17 mn HPLC 3 1998 Author Autor Food Standards Agency 3
Food
Alimento
Ref.
Egg
Huevo
SC
32
FATS (ADDED) / GRASAS (AADIDAS)

Country Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year Author Source mg/100g mg/100g method Code method method method NDMA NPIP NPYR NPro Comb. NOC Ref. Mtodo Cdigo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao Autor Fuente mg/100g Pais NOC coccin Conservacin mg/100g analtico muestreo nd49 11 NA NP 4 1986 Sen and Baddo GC C CA 1 w 0.14
Food
Alimento
Margarine Oil Oil
Margarina Aceite Aceite
NA NA
NP NP
nd0.38 nd0.10
w w
GC GC
4 4
1981 Sen and 48 Seaman 1974 Fiddler et al. 50
CA US
C C
11 11
33
ALCOHOLIC BEVERAGES / BEBIDAS ALCOHLICAS

Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo nd2 NP NP 4 1980 GC w < 0.05 NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP NP nd0.059 0.019 nd0.33 2 1.70 w 0.02 w 0.044 nd-6.8 1.4 0.038 nd8.6 0.092.30 2 13 w w w w w w w 0.03 nd0.49 nd nd mn NA NA GC GC NA NA GC GC GC GC GC GC 4 1 4 4 4 4 4 4 4 4 4 4 1980 1988 1980 1980 1992 1990 1980 1982 1983 1988 1988 1980 Author Autor Kawabata et al.52 Klein et al.23 Osterdahl 24 Sen et al.25 Spiegelhalder et al.15 Cornee et al.1 Walker 2 Scalan et al.53 Havery et al.28 McWeeny 18 Song and Hu 40 Osterdahl 54 Scalan et al.53
Food
Alimento
Ref.
Beer Beer Beer Beer Beer Beer Beer Cider Spirits Whisky Whisky Wine Wine
Cerveza Cerveza Cerveza Cerveza Cerveza Cerveza Cerveza Sidra Licores Whisky Whisky Vino Vino
JP NA SE JP DE NA UK JP US UK CN SE US
C C C C C C C C C C C C C
11 1 10 11 11 1 2 11 11 11 11 11 11
34
NON ALCOHOLIC BEVERAGES / BEBIDAS NO ALCOHLICAS

Food Alimento Type Analytic Sample Cooking Preservation Nitrates Value Nitrites Value Value Year mg/100g mg/100g method method method method NDMA NPIP NPYR NPro Comb. NOC Mtodo Mtodo Mtodo Nitratos Valor Nitritos Valor /100g /100g /100g /100g /100g Tipo Valor Mtodo Ao mg/100g NOC coccin Conservacin mg/100g analtico muestreo NA NA NA NA NA NA NA NA NP NP NP NP NP NP NP NP 0.00 0.00 0.00 w w w 0.00 0.00 w w 0.05 0.00 0.02 0.00 0.00 0.00 0.02 0.01 0.201.50 13 0.01 nd 0.1 w w w w w w w w GC NA NA NA NA NA 1 4 1 4 4 4 1 4 1988 1979 1988 1979 1979 1979 1988 1988 Author Autor Osterdahl 24 Walker et al. 51 Osterdahl 24 Walker et al. 51 Walker et al. 51 Walker et al. 51 Osterdahl 24 Siddiqi et al.17
Ref.
Cocoa Coffee Coffee Fruit (juices) Soda Tea Tea Tea
Cacao Caf Caf Zumo de frutas Soda T T T
SE NA SE NA NA NA SE IN
C C C C C C C C
10 1 10 1 1 1 10 11
35
1.
Corne J, Lairon D, Velema J, Guyader M, Berthezne P. An estimate of nitrate, nitrite, and N-nitrosodimethylamine concentrations in french food products or food groups. Sciences des Aliments 1992;12(2):155-97. Walker R. Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications. Food Addit Contam 1990;7:717-68. Food Standards Agency, Food Surveillance Information Sheet. MAFF UK 1997 Total diet study - Nitrate and Nitrite / Number 163. (1998) Kyriakidis NB, Tarantili-Georgiou K, Tsani-Batzaka E. Nitrate and Nitrite Content of Greek Cheeses. Journal of Food Composition and Analysis 1997;10(4):343-9. Tricker AR, Pfundstein B, Theobald E, Preussmann R, Spiegelhalder B. Mean daily intake of volatile N-nitrosamines from foods and beverages in West Germany in 1989-1990. Food Chem Toxicol 1991;29:729-32. Fiddler W, Pensabene JW, Doerr RC, Gates RA. Determination of extractable, apparent total N-nitroso compounds in cured-meat products. J AOAC Int 1995;78:1435-9. Haorah J, Zhou L, Wang X, Xu G, Mirvish SS. Determination of total N-nitroso compounds and their precursors in frankfurters, fresh meat, dried salted fish, sauces, tobacco, and tobacco smoke particulates. J Agric Food Chem 2001;49:6068-78.
8.
Xu HX, Shen XH, Jin ZL, Xu XB. Analysis of volatile N-nitrosamines in beer and food in China. IARC Sci Publ 1991;230-1. Scanlan RA. Formation and occurrence of nitrosamines in food. Cancer Res 1983;43:2435s-40s. Osterdahl BG. Occurrence of and exposure to N-nitrosamines in Sweden: a review. IARC Sci Publ 1991;235-7. Hotchkiss JH. Preformed N-nitroso compounds in foods and beverages. Cancer Surv 1989;8:295-321. Inventaire national de la qualite alimantaire. Ministres de l'Environment, de l'Agriculture, de la Recherche et de la Technologie, de la Industrie et de la Sant, Pars. (1982) U.S.ASSEMBLY OF LIFE SCIENCES. The Health effects of nitrate, nitrite and Nnistrosocompounds. Part I of a two-part study by the Committe on Nitrite and Alternative Curing Agents in Foods. National Research Council. Washington D C : National Academy Press (1981) Corre,W.J. and Breimer,T. Nitrrate and nitrite in vegetables. Center for Agricultural Publishing and Documentation, Wageningen, The Netherlands. (1979) Spiegelhalder B, Eisenbrand G, Preussmann R. Volatile nitrosamines in food. Oncology 1980;37:211-6.
9. 2.
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7.
15.
36
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Vecchio AJ, Hotchkiss JH, Bisogni CA. Ingestion of N-nitrosamines from fried acon: a consumer survey. J Food Science 1986;51:754-6. Siddiqi M, Tricker AR, Preussmann R. The occurrence of preformed N-nitroso compounds in food samples from a high risk area of esophageal cancer in Kashmir, India. Cancer Lett 1988;39:37-43. McWeeny DJ. Nitrosamines in beverages. Food Chemistry 1983;11:273-87. Asthon MR. The occurrence of nitrates and nitrites in foods. In: Association LS ed. British Manufacturers Industries Research.United Kingdom:1970;33. Howe GR, Harrison L, Jain M. A short diet history for assessing dietary exposure to Nnitrosamines in epidemiologic studies. Am J Epidemiol 1986;124:595-602. Pignatelli,B. Les composs amines N-nitross cancrognes, analyse et tude de l'influence des produits phnoliques sur leur formation in vitro et in vivo. Thse de l'Universit de Lyon 1 (Sciences) (1983) Mahieu H, Luquet FM, Mouillet L, Boudier JF. [Occurrence of nitrates and nitrites in milk. Evaluation of the nitrate and nitrite content of French milk: 1973, 1974, 1975, 1979 surveys]. Ann Nutr Aliment 1980;34:1045-52. Klein D, Girard AM, Cabarrou C, Debry G. [Presence of volatile nitrosamines in food]. Ann Nutr Aliment 1980;34:915-28.
24.
Osterdahl BG. Effect of water on nitrosamine formation in fried bacon. Food Addit Contam 1988;5:33-7. Sen NP, Seaman S, McPherson M. Nitrosamines in alcoholic beverages. J Food Safety 1980;2:13-8. Libbey LM, Scanlan RA, Barbour JF. N-Nitrosodimethylamine in dried dairy products. Food Cosmet Toxicol 1980;18:459-61. Lakritz L, Pensabene JW. Survey of some fluid and nonfat dry milks for N-nitrosamines. J Dairy Sci 1981;64:371-4. Havery DC, Hotchkiss JH, Fazio T. Rapid determination of volatile N-nitrosamines in nonfat dry milk. J Dairy Sci 1982;65:182-5. El-Mabsout YE, Gray JI, Zylema B, Mandagere AK. Formation of N-nitrosamines in Gigdeed. J Food Science 1983;48:329-31. Fudge R, Truman RW. The nitrate and nitrite contents of meat products. A survey of Public Analysts laboratories in South Wales and the South West of England. J Assoc Publ Anal 1973;11:19-27. U.K.MAFF. Ministry of Agriculture, Fisheries and Food; Food Additives and Contaminants Commitee. Report on the review of nitrites and nitrates in cured meats and cheese. FAC/REP/27;London:HMSO (1978)
17.
25.
26. 18. 19.
27.
20.
28.
29. 21.
30.
22.
31.
23.
37
32.
Kimoto WI, Pensabene JW, Fiddler W. Isolation and identification of N-nitrosothiazolidine in fried bacon. J Agric Food Chem 1982;30:757-60. von Collett P. Beitrag zur bestimmung von Nitrit und Nitrat in lebensmitteln. Deutsch Lebensmittel-Rundschau 1983;79 (11):370-5. Nitrite Safety Council. A survey of nitrosamines in sausages and dry-cured meat products. Food Technology 1980;34(45-51):53-103. Maki T, Tamura Y, Shimamura Y, Naoi Y. Estimate of the volatile nitrosamine content of Japanese food. Bull Environ Contam Toxicol 1980;25:257-61. Dennis MJ, Cripps GS, Tricker AR, Massey RC, McWeeny DJ. N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton. Food Chem Toxicol 1984;22:305-6. Sen NP, Seaman S, Baddoo PA, Weber D. Further studies on the formation of nitrosamines in cured pork products packaged in elastic rubber nettings. J Food Science 1988;53:731-4 and 738. Canas BJ, Havery DC, Joe FL, Jr., Fazio T. Current trends in levels of volatile Nnitrosamines in fried bacon and fried-out bacon fat. J Assoc Off Anal Chem 1986;69:1020-1. Pensabene JW, Fiddler W. Determination of volatile N-nitrosamines in frankfurters containing minced fish and surimi. J Assoc Off Anal Chem 1988;71:839-43.
40.
Song PJ, Hu JF. N-nitrosamines in Chinese foods. Food Chem Toxicol 1988;26:205-8. Gough TA. A search for volatile nitrosamines in East African spirit. Gut 1977;18:301-2. Panalaks T, Iyengar JR, Sen NP. Nitrate, nitrite, and dimethylnitrosamine in cured meat products. J Assoc Off Anal Chem 1973;56:621-5. Yamamoto M, Iwata R, Ishiwata H, Yamada T, Tanimura A. Determination of volatile nitrosamine levels in foods and estimation of their daily intake in Japan. Food Chem Toxicol 1984;22: 61-4. Matsui M, Ohshima H, Kawabata T. Increase in the nitrosamine content of several fish products upon broiling. nippon Suisan Gakkaishi 1980;46:587-90. Key PE, Baylor JM, Massey RC, McWeeny DJ. Nitrosodimethylamine levels in fish cooked by natural gas and by electricity. Food Technology 1982;17:703-8. Pedersen E, Meyland I. Nitrate, nitrite, and volatile nitrosamines in pickled fish prepared with addition of nitrate. Zeitschrift fr LebensmittelUntersuchung und-Forschung 1981;173:359-61. Huang DP, Ho JH, Webb KS, Wood BJ, Gough TA. Volatile nitrosamines in salt-preserved fish before and after cooking. Food Cosmet Toxicol 1981;19:167-71.
33.
41.
34.
42.
35.
43.
36.
44.
37.
45.
38.
46.
39.
47.
38
48.
Sen NP, Seaman S. An investigation into the possible presence of volatile Nnitrosamines in cooking oils, margarine, and butter. J Agric Food Chem 1981;29:787-9. Sen NP, Baddo PA. Origin of N-nitrosomorpholine contamination in margarine. J Food Science 1986;51:216-7 and 232. Fiddler W, Pensabene JW, Fagan JE, Thorne EJ, Piotrowski EG, Wasserman AE. The role of lean and adipose tissue in the formation of nitrosopyrrolidine in fried bacon. J Food Science 1974;39:1070. Walker EA, Castegnaro M, Garren L, Toussaint G, Kowalski B. Intake of volatile nitrosamines from consumption of alcohols. J Natl Cancer Inst 1979;63:947-51. Kawabata T, Uibu J, Ohshima H, Matsui M, Hamano M, Tokiwa H. Occurrence, formation and precursors of N-nitroso compounds in the Japanese diet. IARC Sci Publ 1980;481-92. Scalan RA, Barbour JF, Hotchkiss JH, Libbey LM. N-nitrosodimethyl-amine in beer. Food Cosmet Toxicol 1980;18:27-9. Osterdahl BG. Volatile nitrosamines in foods on the Swedish market and estimation of their daily intake. Food Addit Contam 1988;5:587-95.
49.
50.
51.
52.
53.
54.
39
HETEROCYCLIC AMINES / AMINAS HETEROCCLICAS

Food Alimento Cooking method Mtodo coccin FR FR MW FR FR FR FR MW FR BR MW FR BR FR FR FR FR FR FR
Degree of doneness Grado de coccin
Temp 0 C
Time (min) Tiempo (min) 12-16
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a NA NA NA NA NA NA NA NA NA NA NA NA NA HPLC HPLC-UV HPLC-UV HPLC HPLC-UV NA 4 4 4 4 4 4 4 4 4 4 4 4 4 1 1 1 1 1 4 1993 1994 2003 2003 1995 1995 1995 2003 2003 2003 2003 2003 2003 1999 1998 1998 1999 1998 1993
Author Autor Gross et al.18 Johansson and Jagerstad 20 Knize et al.17 Knize et al.17 Skog et al.21 Skog et al.21 Thiebaud et al.25 Thiebaud et al.25 Knize et al.17 Knize et al.17 Knize et al.17 Knize et al.17 Knize et al.17 Knize et al.17 Norrish et al.32 Sinha et al.31 Sinha et al.31 Norrish et al.32 Sinha et al.31 Gross et al.18
Ref.
Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon (fatty)
42
Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon Bacon graso
na na na na na na na vwd vwd vwd wd wd wd me me vwd wd wd na
170 150
nd-53 0.2-1 0.00
0.9-27 2.5-2.8 0.10 0.9-1.2 nd23.70 27.8 45 1.50 4.30 0.60 0.40 1.70 1.6 0.22 nd 2.30 3.79 nd 1.2
nd-2.4 1-3.4 0.00 0.2-0.3 0.2-1.4 2.82 12 0.20 0.50 0.00 0.00 0.00 0.00 0.00 0.00 nd 0.00 0.00 0.00 0.00 1.00 0.00 nd nd 0.10
CH SE US US SE SE/US US US US US US US US NZ US US NZ US CH
C C C C C C C C C C C C C D D D D D C
7 7 9 7 7 9 7 9 9 9 9 9 9 32 31 31 32 31 9
38-10.5 nd-1.70 n.a n.a n.a n.a n.a n.a n.a n.a n.a n.a n.a n.a mn mn mn
225 150-225 2-4
1.6-2.7 0.3-4.5 18.6
208
106 3.1 4.8 46.2 0.00 0.71 5.71
200 176 176 200 177 8.8 4 16.1
0.11 nd 0.60 1.93 nd 2.7
0.00
mn mn
0.3
0.10
n.a

Food Alimento Cooking method Mtodo coccin FR FR FR FR FR FR NA GR FR FR
Temp 0 C
Time (min) Tiempo (min)
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn GC-MS NA NA GC-MS NA NA GC NA NA CZE 3 4 4 3 4 4 1 4 4 3
Author Autor
Ref.
Bacon (fatty) Bacon (fatty) Bacon (fatty) Bacon (lean) Bacon (pan residues) Bacon (pan residues) Beef Beef Beef Beef
Bacon graso Bacon graso Bacon graso Bacon magro Bacon (restos en la sartn) Bacon (restos en la sartn) Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey
na vwd wd na na na me na na na 14 150 150-225 3
2.70 2.28 0.00 1.60 nd 0.060.80 0.53 14.0
1.20 0.57 0.00 0.90 2-5.9 nd-0.90 0.138 6.00 8.15 8.70
0.30 0.00 0.00 0.20 0.2-1.7 nd nd 1.20 3.9 4.10 190 2.00 nd nd nd nd nd 0.125 0.00 0.00
1993 Murray et al.28 2003 Knize et al.17 2003 Knize et al.17 1993 Murray et al.28 Johansson and 1994 Jagerstad 20 1995 Sujimura et al.14 2002 Kataoka et al.58 1997 Fay et al.38 1991 Felton et al.13 1998 Mardones et al.27
UK US US UK SE SE JP CH US ES
D C C D C C D C C D
28 9 9 28 7 7 58 7 9 27
n.a n.a mn n.a n.a n.a n.a n.a mn
43

Food Alimento Cooking method Mtodo coccin BA NE GR NA BK BK BR BA FR FR BR FR BA BR FR BA NA NA NA
Temp 0 C
Time (min) Tiempo (min) 15
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a p NA NA NA GC NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA 4 4 4 1 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
Author Autor
Ref.
Beef Beef Beef Beef Beef Beef Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (extract) Beef (extract) Beef (extract)
44
Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Concentrado de carne de vaca Concentrado de carne de vaca Concentrado de carne de vaca
na na na wd me wd me me me na vwd vwd vwd wd wd wd na na na
200-500
4.00 0.0020.0 27.0 0.63 0.00 0.00 0.00 0.00 0.00 0.008.00 2.11 0.198 0.00 0.00 0.00 0.00 1.00 0.64 0.00 2.32 8.39 0.00 0.00 6.00 1.61 4.25 1.39 0.00 2.35 2.23 5.07 0.15 0.00 0.00 4.33 nd 4.15 0.00 nd 0.00 0.00 0.00 0.00 0.14 0.12 0.00 0.00 0.00 0.00 0.00 29.0 0.00 nd 15.0 0.20 30.0 nd nd 0.0020.0 0.19 nd 0.00 0.00 0.00 0.00 0.00
1996 Rivera et al.41 2002 Skog et al.2 Wakabayashi 1993 et al.45 2002 Kataoka et al.58 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 1993 Wakabayashi et al.45 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 1996 Galceran et al.43 Ghoshal and 1996 Snyderwine 44 1996 Holder et al.39
ES SE JP JP US US US US US JP US US US US US US ES ES SE
C C C D C C C C C C C C C C C C C C C
7 2 7 58 9 9 9 9 9 7 9 9 9 9 9 9 7 7 7
n.a 0.94 n.a n.a n.a n.a n.a n.a n.a n.a n.a n.a n.a n.a n.a 5.77 n.a n.a nd n.a

Food Alimento Cooking method Mtodo coccin NA
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a NA 4
Author Autor
Ref.
Beef (extract)
Concentrado de carne de vaca Concentrado de carne de vaca Concentrado de carne de vaca Concentrado de carne de vaca
na
< 0.10
0.60
< 0.10
1993 Murray et al.28
UK
Beef (extract)
NA
na
nd-10.0
nd
nd
nd
nd
n.a
NA
1997 Pais et al.47, 48
ES
Beef (extract)
NA
na
9.30
10.4
n.a
NA
1997 Puignou et al.46 Wakabayashi 1993 et al.45 1995 Johansson et al. 24
ES
Beef (extract)
NA
na
3.10
n.a
NA
JP
de vaca/buey Beef (minced pan Carne picada (restos en residues) la sartn)
FR
na
2.50 0.7013.3
1.75
0.85 0.101.20
n.a
NA
SE
Beef (minced)
Carne de vaca/buey picada
FR
na
200-250
nd-5.10
nd-1.00
n.a
NA
1994 Felton et al.19
US
45

Food Alimento Cooking method Mtodo coccin GR FR FR GR BA BA GR GR FR GR FR FR GR GR FR FR FR FR FR
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a n.a n.a NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
Author Autor
Ref.
Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced) Beef (minced)
Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada Carne de vaca/buey picada
na na na na na na na na na na na na na na na na na na na 150-230 150-225 180-200 100-90 250 150-225 198-277 277 180-190 6 3.5 12 20 11 6 6 7 6 230 12 10 180-190 165-200 6
0.30 1.20 0.801.50 nd nd 38.0 11.0290 0.100.60 4.10 nd
nd 0.032.80 0.201.60 0.40 0.1 4.40
nd nd-0.70 nd-0.40 0.10 0.20 2.70
nd nd-0.10
nd nd
1996 Holder et al.39 Johansson and 1994 Jagerstad 20 Johansson 1995 et al. 54 Johansson and 1994 Jagerstad 20 Johansson and 1994 Jagerstad 20 1995 Knize et al.8 1996/ 42, 53 1997 Knize et al. 1995 Knize et al.8 1995 Knize et al.8 1998 Knize et al.8 1994 Knize et al.52 1997 Reistad et al.49 1997 Reistad et al.49 1994 Sinha et al.51 1994 Sinha et al.51 1995 Skog et al.21 1995 Thiebaud et al.25 1994 Thiebaud et al.50 Johansson and 1994 Jagerstad 20
SE SE SE SE SE US US US US US US NO NO US US SE US US SE
C C C C C C C C C C C C C C C C C C C
7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7
0.04 nd 1.60 nd
n.a n.a n.a n.a n.a
nd-0.89 nd-0.30 < 0.100.30 1.10 0.260.68 < 0.100.10 0.25 0.100.28 nd-0.70 0.25
n.a n.a n.a n.a n.a n.a n.a
nd-32.0 nd-7.30 nd-1.60 4.00 50.0 nd 32.8 0.011.10 4.90-68 67.5 nd 3.50 2.20 nd 9.00 0.30 nd nd 2.10
nd-2.20 nd-0.80 4.30 16.40 0.6-5.3 1.30 4.50
nd
nd
n.a n.a n.a
Beef (minced, pan Carne de vaca/buey picada (restos sartn) residue)

46
nd-1.50
1.70
n.a

Food Alimento Cooking method Mtodo coccin FR
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a NA 4
Author Autor
Ref.
Beef (minced, pan residue) Beef (minced, pan residue) Beef (minute steak) Beef (minute steak, pan residues) Beef (minute steak, pan residues) Beef (steak)
Carne de vaca/buey picada (restos en la sartn) Carne de vaca/buey picada (restos en la sartn)
na
150-225
0.0811.2 0.4013.3 0.0212.7 0.2082.4 23.4
0.065.80 0.804.30
0.021.10 0.401.30
nd
nd
1995 Skog et al.21
SE
FR
na
165-200
nd
nd
n.a
NA
1995 Johansson et al. 55
SE
Filete de carne de vaca/buey

Filete de carne vacuna (restos en la sartn) Filete de carne vacuna (restos en la sartn)
FR
na
150-225
3.5
nd-6.20 nd-2.70 0.1023.3 15.4 0.104.10 5.8
n.a
NA
1995 Skog et al.21
SE
FR
na
150-225
3.5
n.a
NA
1995 Skog et al. 21
SE
FR
na
n.a
NA
1994 Gross et al.18
CH
Filete de vaca/buey
GD
me
10.0
1.70
0.10
mn
HPLC-FL
1998 Knize et al. 16
US
16
47

Food Alimento Cooking method Mtodo coccin BA FR BR BA FR FR BA GD FR BA BR FR FR BA FR BA FR BA GD
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn HPLC-FL NA NA NA HPLC NA HPLC-FL HPLC-FL NA NA NA HPLC NA NA HPLC HPLC-FL CZE HPLC-FL HPLC-FL 2 4 4 4 1 4 2 2 4 4 4 1 4 4 1 2 2 2 2
Author Autor
Ref.
Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak) Beef (steak)
48
Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey Filete de vaca/buey
me me me me me na vwd vwd vwd vwd vwd vwd wd wd wd me na wd wd 14 200 200 200
12.0 0.00 2.08 4.71 0.29 2.16 5.70 9.00 23.2 33.3 7.08 7.33 6.53 8.70 0.73 12.0
1.10 1.94 0.00 0.64 0.00 4.30 1.20 2.40 8.19 5.78 1.51 3.80 4.07 2.17 0.25 1.10 5.00
nd 0.12 0.00 0.00 0.06 0.93 nd 0.40 1.30 1.90 0.19 0.80 0.45 0.00 0.07 nd 1.80 nd nd 12.5 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.10 0.00 0.00 0.00 0.00
1998 Knize et al.16 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 1999 Norrish et al.32 1995 Skog et al.21 1998 Knize et al.16 1998 Knize et al.16 2003 Knize et al.17 2003 Knize et al.17 2003 Knize et al.17 1999 Norrish et al.32 2003 Knize et al.17 2003 Knize et al.17 1999 Norrish et al.32 1998 Knize et al.16 1998 Mardones et al.27 1998 Knize et al.16 1998 Knize et al.16
US US US US NZ SE US US US US US NZ US US NZ US ES US US
D C C C D C D D C C C D C C D D D D D
16 9 9 9 32 9 16 16 9 9 9 32 9 9 32 16 27 16 16
n.a n.a n.a mn n.a mn mn n.a n.a n.a mn n.a n.a mn mn mn mn mn
15.0 6.80
1.60 1.80

Food Alimento Cooking method Mtodo coccin NA FR BR MW NA GR GR BA BA BR STW
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn GC-MS HPLC-MS NA NA NA NA NA NA NA NA NA 3 3 4 4 4 4 4 4 4 4 4
Author Autor
Ref.
Beef (stock-cube) vaca/buey (cubitos) Bologna Breast Breast Chicken Chicken Chicken Chicken Chicken Chicken Chicken Mortadela Pechuga de pollo Pechuga de pollo Pollo Pollo Pollo Pollo Pollo Pollo Pollo
Carne de
na me na na na na na na na na na 14-26 200 160 38
0.30 0.88 0.1 nd 6.40 44.0315 21.0270 270
0.60 nd nd nd 0.54 0.801.70 nd-0.63 nd 0.30
0.30 0.25 nd nd nd nd
1998 Murray et al.28 2003 Holder et al.30 Solyakov and 2003 Skog 60 and 2003 Solyakov Skog 60 1999 Knize et al.42, 53 1995 Knize et al.53 1998 Knize et al.53 1998 Knize et al.42 2003 Murray et al.28 2003 Sugimura et al.14 Hayatsu et al.15
UK UK SE SE US US US US UK JP US
D D C C C C C C C C C
28 30 59 59 7 7 7 7 7 9 7
mn n.a n.a n.a n.a
0.533.10 3.10 0.10 0.81 nd 0.21
n.a n.a n.a n.a n.a
38.1 nd
2.33 nd
2003 Sinha et al.51
49

Food Alimento Cooking method Mtodo coccin BA FR ROA FR ROA NE GR NA GR BO ROA BA BR BA FR BR BA FR BA
Temp 0 C
Time (min) Tiempo (min) 10-63 9-43
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a n.a n.a n.a n.a NA NA NA NA NA NA GC NA NA NA HPLC-MS GC-MS NA NA NA NA NA NA NA 4 4 4 4 4 4 2 4 4 4 2 3 4 4 4 4 4 4 4
Author Autor
Ref.
Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken (breast skin) Chicken (breast non skin) Chicken (breast non skin) Chicken (breast non skin) Chicken (breast non skin) Chicken (breast non skin) Chicken (breast non skin)
50
Pollo Pollo Pollo Pollo Pollo Pollo Pollo Pollo Pollo Pollo Pollo Pollo Pechuga de pollo sin piel Pechuga de pollo sin piel Pechuga de pollo sin piel Pechuga de pollo sin piel Pechuga de pollo sin piel Pechuga de pollo sin piel Pechuga de pollo sin piel
na na na na na na na na na na na na wd me vwd vwd vwd vwd wd 100 20 150-200 175-225 175
27.0480 6.00150 < 0.30 0.5010.0 nd 0.001.00 0.11
nd-9.00 nd-2.00 nd-3.00 nd 0.400.50 nd 0.003.00 0.051 0.0195 nd nd 0.200.50 nd 0.0040.0
1994 Sinha et al.51 1994 Sinha et al.51 1997 Skog et al.40 1997 Skog et al.40 1997 Skog et al.40 2002 Skog et al.2 1993 Tikkanen et al.11 1993 Tikkanen et al.11 Wakabayashi 1993 et al.45 Solyakov and 2002 Skog 60
29 1998 Richling et al.
US US SE SE SE SE FI FI JP SE DE UK US US US US US US US
C C C C C C D C C C D D C C C C C C C
7 7 7 7 7 2 11 7 7 59 29 28 9 9 9 9 9 9 9
30 15
p mn n.a n.a n.a nd mn mn n.a 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 n.a n.a n.a n.a n.a n.a
nd-0.01 nd-0.10 nd-0.08 2.33 23 nd 3.85 nd 131 27.0 70.0 150 480 70.0 140 2.00 nd 2.70 0.30 0.00 0.00 3.00 3.00 9.00 0.81 nd 1.65 0.10 0.00 0.00 4.00 0.00 1.00 4.00 1.00
1993 Murray et al.28 1995 Sinha et al.37 1995 Sinha et al.37 1995 Sinha et al.37 1995 Sinha et al.37 1995 Sinha et al.37 1995 Sinha et al.37 1995 Sinha et al.37

Food Alimento Cooking method Mtodo coccin FR BR FR BA NA BA GR NA NA
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a n.a n.a n.a NA NA NA NA NA NA HPLC-FL NA HPLC-FL 4 4 4 4 2 4 2 2 1 1995 1995 1995 1995 1998 1995
Author Autor Sinha et al.37 Sinha et al.37 Sinha et al.37 Sinha et al.37 Knize et al.16 Sinha et al.37
Ref.
Chicken (breast non skin) Chicken (breast non skin) Chicken (breast skin) Chicken (breast skin) Chicken (breast) Chicken (breast) Chicken (dark meat) Chicken (fast breast) Chicken (fast food)
Pechuga de pollo sin piel Pechuga de pollo sin piel Pechuga de pollo con piel Pechuga de pollo con piel Pechuga de pollo Pechuga de pollo Pollo (carne oscura) Pechuga de pollo Pollo (comida rpida)
wd wd wd wd na na na na na
37.0 64.0 25.0 36.0 0.00 270 0.59 0.00 nd
2.00 0.00 0.00 0.00 0.00 0.00 0.40 0.00 nd
2.00 0.00 0.00 0.00 0.00 3.10 nd 0.00 nd 0.00 170 0.00
US US US US US US US US US
C C C C C C D C D
9 9 9 9 16 9 16 16 8
n.a n.a mn n.a mn
1998 Knize et al.16 1998 1995 Knize et al.16 Knize et al.8
51

Food Alimento Cooking method Mtodo coccin BR BK GR FR FR NA ROA FR GR NA GR FR ROA FR FR FR FR FR BR
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn HPLC-FL NA NA HPLC HPLC HPLC-MS NA NA NA NA HPLC-FL NA HPLC-MS HPLC-UV HPLC-UV HPLC-UV NA NA NA 2 4 4 1 1 2 4 4 4 4 2 4 2 1 1 1 4 4 4 1998 2003 1997 1999 1999 1998 1995 1995 1995 1998 1998 2002 1998 1998 1998 1998 1995 2003 2003
Author Autor Knize et al.16 Knize et al.17 Knize et al.56 Norrish et al.32 Norrish et al.32 Richling et al.29 Sinha et al.37 Sinha et al.37 Sinha et al.37 Knize et al.16 Knize et al.16 Solyakov and Skog 60 Richling et al.29 Sinha et al.31 Sinha et al.31 Sinha et al.31 Sinha et al.37 Knize et al.17 Knize et al.17
Ref.
Chicken (from sandwich) Chicken (gravy) Chicken (marinated) Chicken (non skin) Chicken (non skin)
Pollo (en sandwich) Pollo en salsa Pollo marinado Pollo sin piel Pollo sin piel
na na na me wd na na na na na na na na me vwd wd na vwd vwd 190 20 175 176 176 5 19 12 9 200 200 20 175 150-225 150-200 15 30 14-26
0.66 0.00
0.48 0.57
nd 0.00 0.00
US US SE NZ NZ DE US US US US US SE DE US US US US US US
D C C D D D C C C C D C D D D D C C C
16 9 7 32 32 29 7 7 7 9 16 59 29 31 31 31 9 9 9
n.a n.a
0.20 17.5 0.10 nd 0.021.00 0.090.60 0.00 0.75 nd 3.10 nd nd 0.30 5.70 0.00 0.00
0.11 2.27 0.20 nd 0.080.60
0.00 2.26 0.40 nd nd0.30 nd
mn mn mn n.a n.a n.a 0.00 n.a mn n.a nd mn mn mn mn
Croquetas Chicken (nuggets) de pollo Chicken (pan residues) Chicken (pan residues) Chicken (pan residues) Chicken (thigh leg) Chicken (white meat) Chicken liver (pan residues) Duck Ham Ham Ham Ham (pork steak) Ham slice Ham slice
52
Pollo (restos en la sartn) Pollo (restos en la sartn) Pollo (restos en la sartn) Pierna de pollo Pollo (carne blanca)
Higado de pollo (restos en la sartn)
nd-0.02 nd-0.01 0.00 0.45 nd 2.40 nd 1.80 0.60 1.60 1.80 0.35 0.00 0.20 0.00 0.00 0.60 0.00 0.00 nd nd 0.20
Pato Jamn Jamn Jamn Filete de jamn de cerdo Loncha jamn Loncha jamn
n.a n.a n.a

Food Alimento Cooking method Mtodo coccin BR FR NA NA GD BA BA GD BA GD
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a n.a mn mn mn mn mn mn mn mn NA NA HPLC-MS HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL 4 4 2 1 2 2 2 2 2 2 2003 2003 1998 1995 1998 1998 1998 1998 1998 1998
Author Autor Knize et al.17 Knize et al.17 Richling et al.29 Knize et al.8 Knize et al.16 Knize et al.16 Knize et al.16 Knize et al.16 Knize et al.16 Knize et al.16
Ref.
Ham slice Ham slice Hamburger Hamburger (fast-food) Hamburger (restaurant) Hamburger (restaurant) Hamburger (restaurant) Hamburger (restaurant) Hamburger (restaurant) Hamburger (restaurant)
Loncha jamn Loncha jamn Hamburguesa Hamburguesa (comida rpida) Hamburguesa de restaurante Hamburguesa de restaurante Hamburguesa de restaurante Hamburguesa de restaurante Hamburguesa de restaurante Hamburguesa de restaurante
wd wd na na me me vwd vwd wd wd 20
0.00 0.30 0.40 0.23 1.90 5.20 18.4 2.60 1.80 4.40
0.00 0.60 0.40 0.15 1.50 0.20 1.80 1.30 0.40 1.80
0.00 0.00 nd 0.017 nd nd nd 0.10 nd nd
0.00 0.00 nd
US US DE US US US US US US US
C C D D D D D D D D
9 9 29 8 16 16 16 16 16 16
53

Food Alimento Cooking method Mtodo coccin MW FR BK BA BR BA FR FR BK BA BR BA FR FR BK BA BO FR FR
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn mn mn mn HPLC-MS HPLC-UV HPLC-UV HPLC-UV NA NA NA HPLC-UV HPLC-UV HPLC-UV NA NA NA HPLC-UV HPLC-UV HPLC-UV HPLC-UV HPLC-MS HPLC-MS 3 1 1 1 4 4 4 1 1 1 4 4 4 1 1 1 1 3 3 1997 1998 1998 1998 2003 2003 2003 1998 1998 1998 2003 2003 2003 1998 1998 1998 1998 1997 1997
Author Autor Holder et al.30 Sinha et al.31 Sinha et al.31 Sinha et al.31 Knize et al.17 Knize et al.17 Knize et al.17 Sinha et al.31 Sinha et al.31 Sinha et al.31 Knize et al.17 Knize et al.17 Knize et al.17 Sinha et al.31 Sinha et al.31 Sinha et al.31 Sinha et al.31 Holder et al.30 Holder et al.30
Ref.
Hamburguer Hamburguesa (commercial frozen) comercial congelada
na me me me vwd vwd vwd vwd vwd vwd wd wd wd wd wd wd wd me me 177 182 260 100 177 185 252 175 180 232
0.10 nd nd nd 0.00 0.00 0.00
nd nd nd nd 0.00 0.00 0.00 nd nd nd 0.19 0.00 0.10 nd nd nd nd 0.23 4.20 0.00 0.00 0.00 0.00 0.00 0.00
nd
UK US US US US US US US US US US US US US US US US UK UK
D D D D C C C D D D C C C D D D D D D
30 31 31 31 9 9 9 31 31 31 9 9 9 31 31 31 31 30 30
Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog Hotdog (turkey)
54
Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt de pavo
4 3 5
0.00 0.00 0.00
n.a n.a n.a mn mn mn
18 10 15
nd nd nd 0.00 0.00 0.00
0.00 0.00 0.00
n.a n.a n.a mn mn mn mn
9 6 8 5
nd nd nd nd 1.90 4.40
0.53 0.51
mn mn

Food Alimento Cooking method Mtodo coccin FR FR GR FR FR NA NA NA FR FR
Temp 0 C 150-225 150-225
Time (min) Tiempo (min) 9 9
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a n.a n.a mn mn NA NA NA HPLC HPLC CZE NA NA NA GC-MS 4 4 4 1 1 2 4 4 4 3 1997 1997 1993 1999 1999 1998 1997 1997 1998 1993
Author Autor Skog et al.40 Skog et al.40 Wakabayashi et al.45 Norrish et al.32 Norrish et al.32 Mardones et al.27 Stavric et al.57 Skog et al.40 Skog et al.7 Murray et al.28
Ref.
Lamb (chops)
Chuleta de cordero
na na na me wd na na na na me
nd-1.50 nd-0.40 nd-0.60 < 0.012.30 0.080.60 0.040.30 0.67
SE SE JP NZ NZ ES CA SE SE UK
C C C D D D C C C D
7 7 7 32 32 27 7 7 7 28
Lamb (chops, pan Chuleta de cordero (restos en la sartn) residues) Lamb (mutton) Lamb/mutton (chops) Lamb/mutton (chops) Carne de cordero Costilla de cordero Costilla de cordero
200 200
0.00 2.40
0.40 1.0 0 nd
0.00 0.00 nd nd 4.806.20 nd-0.4 0.10 nd nd nd nd nd nd nd
Meat (commercial Extracto de carne extract) comercial Meat (cuts) Meat (extract) Meat (sauce) Meat (steak) Tacos de carne Extracto de carne Carne en salsa Filete de carne
mn n.a n.a n.a mn
nd nd-7.50 150-225 6 0.072.10 0.60
nd-0.40 29.046.0 nd-1.10 0.50
55

Food Alimento Cooking method Mtodo coccin FR NA FR FR GR GR ROA FR FR FR FR FR FR NA NE FR GR GR GR
Temp 0 C
Time (min) Tiempo (min) 7.5
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a mn n.a NA HPLC-MS NA NA NA NA HPLC-MS HPLC GC-MS HPLC-MS HPLC-MS HPLC-MS HPLC GC NA NA GC GC NA 4 2 4 4 4 4 2 1 3 3 3 3 1 2 4 4 2 2 4
Author Autor
Ref.
Meatballs Meatballs Meatballs Meatballs (pan residues) Meatloaf Meatloaf (pan residues) Ox Patty (beef) Patty (beef) Patty (beef) Patty (beef) Patty (beef) Patty (beef) Patty (beef) Pork Pork Pork Pork Pork
56
Albndigas Albndigas Albndigas

Albndigas (restos en la sartn)
na na na na na na na me na na na na wd na na na na na na
150-225 20
nd-0.10 nd-0.80 nd-0.30 nd 0.14 0.20 0.39 0.020.70 0.10 0.04 5.20 0.29 2.20 2.70 4.20 12.3 3.96 nd 0-0.10 1.12 nd 0.005.00 nd-0.40 0.75 0.12 0.055 nd 0.09 0.020.10 nd 0.03 0.40 0.03 0.70 nd nd 3.90 0.29 nd 0.0015.0
nd nd 5.00 0.05 nd nd nd
nd
Johansson and 1994 Jagerstad 20 1998 Richling et al.29 1995 Skog et al.21 1997 Skog et al.40 1997 Skog et al.40 1997 Skog et al.40 1998 Richling et al.29 1999 Norrish et al.32 1993 Murray et al.28 1988 Turesky et al.26 1988 Turesky et al.26 1988 Turesky et al.26 1999 Norrish et al.32 1993 Tikkanen et al.11 2002 Skog et al.2 1995 Skog et al.21 1993 Tikkanen et al.11 1993 Tikkanen et al.11 1993 Tikkanen et al.11
SE DE US SE SE SE DE NZ UK CH CH CH NZ FI SE SE FI FI FI
C D C C C C D D D D D D D D C C D D C
7 29 9 7 7 7 29 32 28 26 26 26 32 11 2 7 11 11 7
150-225 150 150 20 200
7.5 55 55
0.030.50 0.30 nd 0.50 0.00 16.4
nd nd nd
n.a n.a n.a mn mn mn
Pastel de carne
Pastel de carne (restos en la sartn)
Buey
Hamburguesa de carne de vaca/buey Hamburguesa de carne de vaca/buey Hamburguesa de carne de vaca/buey Hamburguesa de carne de vaca/buey Hamburguesa de carne de vaca/buey Hamburguesa de carne de vaca/buey Hamburguesa de carne de vaca/buey
275 275 275 200
5 10 15
0.30 0.30 1.90
mn mn mn mn mn p
Cerdo Cerdo Cerdo Cerdo Cerdo
200
nd
nd
n.a mn mn
nd-3.80
0.10
nd
n.a

Food Alimento Cooking method Mtodo coccin BA
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn GC-MS 3
Author Autor
Ref.
Pork
Cerdo
na
4.20
0.40
0.10
1993 Murray et al.28
UK
28
Pork Pork (belly pan residues) Pork (belly)
Cerdo Vientre de cerdo (callos) restos en la sartn Vientre de cerdo (callos) Vientre de cerdo (callos) Vientre de cerdo (callos) restos en la sartn Chuleta de cerdo
NA
na
20
0.40
1.30
0.30
nd
mn
HPLC-MS
1998 Richling et al.29
DE
29
FR
na
1.98 0.0212.4
0.52
0.05
0.10
n.a
NA
1995 Skog et al.21
SE
FR
na
150-225
nd-2.90 nd-0.70
0.10
0.10
n.a
NA
1995 Skog et al.21
SE
Pork (belly) Pork (belly pan residues) Pork (chop)
FR
na
3.35 0.044.00 nd
0.82
0.70
n.a
NA
1995 Skog et al.21
SE
FR
na
150-225
nd-0.90 nd-0.20
nd
nd
n.a
NA
1993 Tikkanen et al.11
FI
FR
me
175
nd
mn
HPLC-UV
1998 Sinha et al.31
US
31
Pork (chop)
Chuleta de cerdo
FR
na
1.21
0.75
0.29
n.a
NA
1996 Skog et al.21
SE
Pork (chop)
Chuleta de cerdo
FR
na
150-225
8.5
nd-4.80 nd-2.60 nd-1.10
nd
nd
n.a
NA
1998 Skog et al.21
SE
57

Food Alimento Cooking method Mtodo coccin BR FR FR BR FR FR FR FR STW FR FR BK BK SM SM SM SM BK NA
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a n.a mn NA NA HPLC-UV NA NA HPLC-MS NA NA NA NA NA HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL NA 4 4 1 4 4 1 4 4 4 4 4 2 2 2 2 2 2 2 4
Author Autor
Ref.
Pork (chop) Pork (chop) Pork (chop) Pork (chop) Pork (chop) Pork (chop) Pork (chop, pan residues) Pork (chop, pan residues) Pork (cubes)
Chuleta de cerdo Chuleta de cerdo Chuleta de cerdo Chuleta de cerdo Chuleta de cerdo Chuleta de cerdo
Chuleta de cerdo (restos en la sartn) Chuleta de cerdo (restos en la sartn)
vwd vwd vwd wd wd wd na na na na na me me me me wd wd wd na 150-225 150-225 150-225 8.5 5 5 176 9 176 15
0.00 0.00 nd 0.00 0.00 nd 1.75 0.023.80
0.52 3.83 3.80 0.00 1.34 1.30 1.12
0.00 0.00
0.00 0.00
2003 Knize et al.17 2003 Knize et al.17 1998 Sinha et al.31 2003 Knize et al.17 2003 Knize et al.17 1998 Sinha et al.31 1997 Skog et al.40 1998 Knize et al.56 1997 Skog et al.40 1997 Skog et al.40 2003 Knize et al.17 1998 Knize et al.16 1998 Knize et al.16 1998 Knize et al.16 1998 Knize et al.16 1998 Knize et al.16 1998 Knize et al.16 1998 Knize et al.16 1997 Knize et al.56
US US US US US US SE SE SE SE US US US US US US US US SE
C C D C C D C C C C C D D D D D D D C
9 9 31 9 9 31 9 7 7 7 9 16 16 16 16 16 16 16 7
0.00 0.20
0.00 0.00
n.a n.a mn
0.25
0.10 nd 0.10 0.70 0.04 nd nd nd
n.a n.a n.a n.a n.a mn mn mn mn mn mn mn
nd-1.90 nd-0.50
Cubos de cerdo estofado
nd-0.10 nd-0.70 nd-0.20 0.041.80 10.00 0.50 0.50 7.40 7.40 0.70 0.70 2.30 nd 0.032.60 1.5 nd nd nd nd nd nd nd 0.42 < 0.010.60 0.90 nd nd nd nd nd nd nd 0.10
Pork (cubes, pan Cubos de cerdo (restos en la sartn) residues) Pork (ground gravy) Pork (rib) Pork (rib) Pork (rib) Pork (rib) Pork (rib) Pork (rib) Pork (rib) Pork (rinds)
58
Cerdo (picado en salsa) Costilla de cerdo Costilla de cerdo Costilla de cerdo Costilla de cerdo Costilla de cerdo Costilla de cerdo Costilla de cerdo Piel de cerdo
0.60
1.30
n.a

Food Alimento Cooking method Mtodo coccin FR FR FR FR FR FR FR FR NA FR
Temp 0 C 200 200 150-225 150-225 200 160
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn mn HPLC HPLC NA NA HPLC NA NA HPLC HPLC-FL NA 1 1 4 4 1 4 4 1 1 4
Author Autor
Ref.
Pork (steak) Pork (steak) Reindeer Reindeer (pan residues) Sausage Sausage Sausage Sausage Sausage Sausage (cocktail)
Filete de cerdo Filete de cerdo Reno Reno (restos en la sartn) Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt Frankfurt (cocktail)
me wd na na me na na wd na na
0.37 7.82 5 5 0.405.80 nd-3.50 0.00 6 0.10 0.1
0.25 2.22 nd-1.00 0.100.80 0.36 0.7 0.70 0.07 0.10 nd-0.10
0.10 0.95 nd 0.030.60 0.00 0.20 0.20 0.00 nd nd nd 0.10 0.20 0.30 1.60 2.30 nd
1999 Norrish et al.32 1999 Norrish et al.32 1997 Skog et al.40 1997 Skog et al.40 1999 Norrish et al.32 Johansson and 1994 Jagerstad 20 Johansson and 1994 Jagerstad 20 1999 Norrish et al.32 1995 Knize et al.8 1997 Skog et al.40
NZ NZ SE SE NZ SE US NZ US SE
D D C C D C C D D C
32 32 7 7 32 7 9 32 8 7
n.a n.a mn n.a n.a mn mn n.a
200
0.61 nd 0.060.10
59

Food Alimento Cooking method Mtodo coccin FR BK FR FR BK FR FR FR FR NE NA FR FR FR FR GR FR
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo n.a n.a n.a NA NA NA NA NA NA HPLC-UV HPLC-UV HPLC-UV NA NA NA HPLC-UV HPLC-UV HPLC-UV HPLC-MS HPLC-FL 4 4 4 4 4 4 1 1 1 4 4 4 1 1 1 2 3 1997 1995 1995 1997 1995 1997 1998 1998 1998 1997 1996 1994 1998 1998 1998 1998 1997
Author Autor Skog et al.40 Skog et al.21 Skog et al.21 Skog et al.40 Skog et al.21 Skog et al.40 Sinha et al.31 Sinha et al.31 Sinha et al.31 Fay et al.38 Holder et al.39 Johansson and Jagerstad 20 Sinha et al.31 Sinha et al.31 Sinha et al.31 Richling et al.29 Murkovic et al.10
Ref.
Sausage (cocktail, Frankfurt (cocktail, pan residues) restos en la sartn) Sausage (Falun) Sausage (Falun) Sausage (Falun) Sausage (Falun, pan residues) Sausage (Falun, pan residues) Sausage (links) Sausage (links) Sausage (links) Sausage (Merguez) Sausage (Mesquite) Sausage (pan residues) Salchicha (Falun) Salchicha (Falun) Salchicha (Falun) Salchicha (Falun, restos en la sartn) Salchicha (Falun, restos en la sartn) Salchicha Salchicha Salchicha Salchicha (Merguez) Salchicha (Mesquite) Frankfurt (restos en la sartn)
na na na na na na me vwd wd na na na me vwd wd na na 160 175 179 176 20 20 2,5 8 21 14 150-225 150-225 200 150-225 200 175 177 177 5 2 30 5 30 9 21 15
< 0.010.02 nd-0.02 nd nd nd-0.10 nd 0.060.40 nd 1.30 0.40 nd 0.40 nd nd 5.40 1.60 nd 3.80 nd 0.60 nd < 0.01 0.030.20 nd 0.10 nd 1.80 26.0 2.50 nd nd nd 0.10 1.40
nd nd
SE SE SE SE SE SE US US US CH SE SE US US US DE AV
C C C C C C D D D C C C D D D D D
7 7 7 7 7 7 31 31 31 7 7 7 31 31 31 29 10
nd-0.07 < 0.01 0.040.10
n.a n.a n.a mn mn nd mn n.a n.a
1.90
< 0.10
0.10
n.a mn mn mn
Hambuerguesa de Sausage (patties) salchicha Hambuerguesa de Sausage (patties) salchicha Hambuerguesa de Sausage (patties) salchicha Carne entrichada Shish-kebab (oveja o carnero) Turkey (breast) Pechuga de pavo
nd 0.40
nd 1.10 0.90
mn mn
60
FISH / PESCADO
Cooking method Mtodo coccin NE GR BA GR NA NE FR FR NA NA NA BK FR FR SM BK NA
Food
Alimento
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo p mn n.a NA GC NA NA HPLC-FL NA NA NA GC GC HPLC-MS NA NA NA NA CZE GC 4 2 4 4 1 4 4 4 1 1 2 4 4 4 4 2 1 2002 1993 1993 1996 1995 1994 1997 1997 2002 2002 1998 1992 1992 1994 1994 1998 2002
Author Autor Skog et al.2 Tikkanen et al.11 Tikkanen et al. 11 Wu et al.23 Knize et al.8 Johansson and Jagerstad 20 Skog et al.40 Skog et al.40 Kataoka et al.58 Kataoka et al.58 Richling et al.29 Gross and Gruter 22 Gross and Gruter 22 Johansson and Jagerstad 20 Johansson and Jagerstad 20 Mardones et al.27 Kataoka et al.58
Ref.
Fish Fish Fish Fish Fish (fast food) Herring (baltic) Herring (baltic) Herring (baltic, pan residues) Mackerel (flesh) Mackerel (skin) Pike-perch Salmon Salmon Salmon Salmon Salmon Salmon (flesh)
Pescado Pescado Pescado Pescado Pescado (comida rpida) Arenque bltico Arenque bltico
Arenque bltico (restos en la sartn)
na na na na na na na na na na na na na na na na na 30 20 200 200 150 30 7.5 9 150-225 150-225 2 2
0.001000 1.625
0.00200 0.0025 nd nd
0.00500
SE FI FI CN US SE SE SE JP JP DE CH CH SE SE ES JP
C D C C D C C C D C C C D D D D D
2 11 7 7 8 7 7 7 58 58 29 7 7 7 7 27 58
< 0.100 nd-0.03 7.40 nd nd 0.060.30 < 0.01 0.23 1.60 nd 1.7023.0 nd-18.0 3.00 nd < 0.10 nd 0.60 nd-0.20 nd-0.10 nd 0.59 0.10 nd-4.60 1.4050.0 0.60 1.30 nd 0.294 0.099
53.2 nd 0.30 nd nd nd 1.20 nd 0.20 nd nd nd nd nd 0.050.20 nd 0.20 nd nd nd nd nd nd nd 0.18 nd nd nd nd 0.07 0.38 nd nd
n.a mn n.a n.a n.a mn mn mn n.a n.a n.a n.a mn mn
Caballa (carne) Caballa (piel) Lucio Salmn Salmn Salmn Salmn Salmn Salmn (carne)
61

Cooking method Mtodo coccin NP NP NP
Food
Alimento
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn mn mn HPLC HPLC HPLC 1 1 2
Author Autor
Ref.
Wine (black) Wine (white) Wine (n.e)
Vino negro Vino blanco Vino (sin especificar)
np np np
26.0 38.5 41.5
1993 Manabe et al.35 1993 Manabe et al.35 1997 Richling et al.36
JP JP DE
D D D
35 35 36
62

Cooking method Mtodo coccin NA NA
Food
Alimento
Temp 0 C
Value
PhlP
(ng/g)
MelQx DiMelQx
(ng/g) (ng/g)
AC
(ng/g)
IQ
(ng/g)
MelQ
(ng/g)
Analytic Sample Year method method Mtodo Mtodo Valor Ao analtico muestreo mn mn HPLC HPLC 3 4 1989 1991
Author Autor Kikugawa et al.33 Gross et al.34
Ref.
Coffee (beans) Coffee (beans)
Caf en grano Caf en grano
na na
0.083 nd
JP CH
D D
33 34
63
1.
Thiebaud HP, Knize MG, Kuzmicky PA, Felton JS, Hsieh DP. Mutagenicity and chemical analysis of fumes from cooking meat. J Agric Food Chem 1994;42:1502-10. Skog K. Problems associated with the determination of heterocyclic amines in cooked foods and human exposure. Food Chem Toxicol 2002;40:1197-203. Johansson MA, Fredholm L, Bjerne I, Jagerstad M. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues. Food Chem Toxicol 1995;33:993-1004.
9.
Hatch,F, Lawrence Livermore National Lab. Mutagens in cooked foods database (http://greengenes.llnl.gov/mutagens). (1996) Murkovic M, Friedrich M. Heterocyclic aromatic amines in fried poultry meat. Z Lebensm Unters Forsch 1997;205:347-50. Tikkanen LM, Sauri TM, Latva-Kala KJ. 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-1methyl-6-phenylimidazo[4,5-b]pyridine. Food Chem Toxicol 1993;31:717-21. Felton JS, Knize MG. Heterocyclic-amine mutagens/carcinogens in foods. In: C.S.Cooper and P.L.Grover ed. Hadbook Exptl. Pharmacology. Springer Verlag, Berlin,(1990) 471-502. Felton JS, Knize MG. Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food. Mutat Res 1991;259:205-17. Sugimura T, Sato S, Wakabayashi H. Mutagens/carcinogens in pyrolysates of amino acids and proteins and in cooked foods: Heterocyclic aromatic amines. In: Woo YT, Lai DY, Arcos JC, Argus MF eds. Chemical Induction of Cancer, Structural Bases and Biological Mechanisms. Academic Press Inc., NY,(1988);681-710. Hayatsu H, Arimoto S, Wakabayashi K. Methods for separation and detection of heterocyclic amines. In: Hayatsu H ed. Mutagens in Food, Detection and Prevention. CRC Press, Boco Ratan, Ann Arbor, Boston,(1991);101-112. Knize MG, Sinha R, Brown ED, Salmon CP, Levander OA, Felton JS, et al. Heterocyclic amine content in restaurant-cooked hamburgers, steaks, ribs, and chicken. J Agric Food Chem 1998;46(11):4648-51.
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12. 4. Solyakov A, Skog K. Screening for heterocyclic amines in chicken cooked in various ways. Food Chem Toxicol 2002;40:1205-11. Bogen KT, Keating GA. U.S. dietary exposures to heterocyclic amines. J Expo Anal Environ Epidemiol 2001;11:155-68. Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, et al. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. Food Chem Toxicol 1998;36:279-87. Skog KI, Johansson MA, Jagerstad MI. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food Chem Toxicol 1998;36:879-96. Knize MG, Sinha R, Rothman N, Brown ED, Salmon CP, Levander OA, et al. Heterocyclic amine content in fast-food meat products. Food Chem Toxicol 1995;33:545-51. 13.
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Knize,MG, Felton,JS, Lawrence Livermore National Lab., Sinha,R, Rothman,N, Epidemiology and Biostatistics Program et al. Collaborative study, unpublished. (2003) Gross GA, Turesky RJ, Fay LB, Stillwell WG, Skipper PL, Tannenbaum SR. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings. Carcinogenesis 1993;14:2313-8. Felton JS, Fultz E, Dolbeare FA, Knize MG. Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.Food Chem Toxicol 1994;32:897-903. Johansson MA, Jagerstad M. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions. Carcinogenesis 1994;15:1511-8. Skog K, Steineck G, Augustsson K, Jagerstad M. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. Carcinogenesis 1995;16:861-7. Gross GA, Gruter A. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products. J Chromatogr 1992;592:271-8. Wu J, Wong MK, Lee HK, Lee BL, Shi CY, Ong CN. Determination of heterocyclic amines in flame-grilled fish patty by capillary electrophoresis. Food Addit Contam 1996;13:851-61.
25.
Thiebaud HP, Knize MG, Kuzmicky PA, Hsieh DP, Felton JS. Airborne mutagens produced by frying beef, pork and a soy-based food. Food Chem Toxicol 1995;33:821-8. Turesky RJ, Bur H, Huynh-Ba T, Aeschbacher HU, Milon H. Analysis of mutagenic heterocyclic amines in cooked beef products by highperformance liquid chromatography in combination with mass spectrometry. Food Chem Toxicol 1988;26:501-9. Mardones C, Arce L, Rios A, Valcarcel M. Determination of Heterocyclic aromatic amines in fried beefsteak, meat extract, and fish by capillary zone electrophoresis. Chromatographia 1998;48(9/10):700-7. Murray S, Lynch AM, Knize MG, Gooderham MJ. Quantification of the carcinogens 2-amino-3,8-dimethyl-and2-amino-3,4,8 trimethylimidazo[4,5f]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 Chromatogr 1993;616:211-9. Richling E, Hring D, Herderich M, Schreier P. Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography electrospray tandem mass spectometry (HPLC-ESI-MS-MS). Chromatographia 1998;48(3/4):258-62. Holder CL, Preece SW, Conway SC, Pu YM, Doerge DR. Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry. Rapid Commun Mass Spectrom 1997;11:1667-72.
18.
26.
19.
27.
20.
28.
21.
22.
29.
23.
30. 24. Johansson MA, Fredholm L, Bjerne I, Jagerstad M. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues. Food Chem Toxicol 1995;33:993-1004.
65
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Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, et al. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness. Food Chem Toxicol 1998;36:289-97. Norrish AE, Ferguson LR, Knize MG, Felton JS, Sharpe SJ, Jackson RT. Heterocyclic amine content of cooked meat and risk of prostate cancer. J Natl Cancer Inst 1999;91:2038-44. Kikugawa K, Kato T, Takahashi S. Possible presence of 2-amino 3.4dimethylimidazo[4.5-f]quinoline and other heterocyclic amine-like mutagens in roasted coffe beans. J Agric Food Chem 1989;37:881-6. Gross GA, Wolleb U. 2-amino-3.4dimethylimidazo[4.5-f]quinoline is not detectable in commercial instant and roasted coffes. J Agric Food Chem 1991;39:2231-6. Manabe S, Suzuki H, Wada O, Ueki A. Detection of the carcinogen 2amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in beer and wine. Carcinogenesis 1993;14:899-901. Richling E, Decker C, Haring D, Herderich M, Schreier P. Analysis of heterocyclic aromatic amines in wine by high-performance liquid chromatography-electrospray tandem mass spectrometry. J Chromatogr A 1997;791:71-7. Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, et al. High concentrations of the carcinogen 2-amino-1-methyl-6phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Res 1995;55:4516-9.
38.
Fay LB, Ali S, Gross GA. Determination of heterocyclic aromatic amines in food products: automation of the sample preparation method prior to HPLC and HPLC-MS quantification. Mutat Res 1997;376:29-35. Holder CL, Cooper WM, Churchwell MI, Doerge DR, Thompson HC. Multiresidue determination and confirmation of ten heterocyclic amines in cooked meats. J Muscle Foods 1996;7:281-90. Skog K, Augustsson K, Steineck G, Stenberg M, Jagerstad M. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues. Food Chem Toxicol 1997;35:555-65. Rivera L, Curto MJ, Pais P, Galceran MT, Puignou L. Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat. J Chromatogr A 1996;731:85-94. Knize MG, Sinha R, Salmon CP, Mehta SS, Dewhirst KP, Felton JS. Formation of heterocyclic amine mutagens/carcinogens during home and commercial cooking of muscle foods. J Muscle Foods 1996;7:271-9. Galceran MT, Pais P, Puignou L. Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts. J Chromatogr A 1996;719:203-12. Ghoshal A, Snyderwine EG. Excretion of food-derived heterocyclic amine carcinogens into breast milk of lactating rats and formation of DNA adducts in the newborn. Carcinogenesis 1993;14:2199-203. Wakabayashi K, Ushiyama H, Takahashi M, Nukaya H, Kim SB, Hirose M, et al. Exposure to heterocyclic amines. Environ Health Perspect 1993;99:129 34.
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Puignou L, Casal J, Santos FJ, Galceran MT. Determination of heterocyclic aromatic amines by capillary zone electrophoresis in a meat extract. J Chromatogr A 1997;769:293-9. Pais P, Moyano E, Puignou L, Galceran MT. Liquid chromatographyatmosphericpressure chemical ionization mass spectrometry as a routine method for the analysis of mutagenic amines in beef extracts. J Chromatogr A 1997;778:207-18. Pais P, Moyano E, Puignou L, Galceran MT. Liquid chromatographyelectrospray mass spectrometry with in-source fragmentation for the identification and quantification of fourteen mutagenic amines in beef extracts. J Chromatogr A 1997;775:125-36. Reistad R, Rossland OJ, Latva-Kala KJ, Rasmussen T, Vikse R, Becher G, et al. Heterocyclic aromatic amines in human urine following a fried meat meal. Food Chem Toxicol 1997;35:945-55.
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Knize MG, Salmon CP, Hopmans EC, Felton JS. Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography. J Chromatogr A 1997;763:179-85. Johansson MA, Knize MG, Jagerstad M, Felton JS. Characterization of mutagenic activity in instant hot beverage powders. Environ Mol Mutagen 1995;25:154-61. Johansson MA, Fredholm L, Bjerne I, Jagerstad M. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues. Food Chem Toxicol 1995;33:993-1004. Knize MG, Salmon CP, Mehta SS, Felton JS. Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens. Mutat Res 1997;376:129-34. Stavric B, Lau BP, Matula TI, Klassen R, Lewis D, Downie RH. Heterocyclic aromatic amine content in pre-processed meat cuts produced in Canada. Food Chem Toxicol 1997;35:199-206. Kataoka H, Nishioka S, Kobayashi M, Hanaoka T, Tsugane S. Analysis of mutagenic heterocyclic amines in cooked food samples by gas chromatography with nitrogenphosphorus detector. Bull Environ Contam Toxicol 2002;69:682-9. Skog K, Solyakov. Heterocyclic amines in poultry products: a literature review. Food and Chemical Toxicology 2002; 40:1213-1221 Solyakov A, Skog K. Screening for heterocyclic amines in chicken cooked in various way. Food and Chemical Toxicology 2002; 40:1207-1212
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55.
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57. 50. Thiebaud HP, Knize MG, Kuzmicky PA, Felton JS, Hsieh DP. Mutagenicity and chemical analysis of fumes from cooking meat. J Agric Food Chem 1994;42:1502-10. 58. 51. Sinha R, Rothman N, Brown ED, Mark SD, Hoover RN, Caporaso NE, et al. Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans. Cancer Res 1994;54:6154-9. 59. 52. Knize MG, Dolbeare FA, Carroll KL, Moore DH, Felton JS. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. Food Chem Toxicol 1994;32:595-603.
60.
67
POLYCYCLIC AROMATIC HIDROCARBONS HIDROCARBUROS AROMTICOS POLICCLICOS
POTATOES AND TUBERS / PATATAS Y TUBRCULOS

Food Alimento Cooking method Mtodo coccin FR FR RA RA RA
Preservation method Mtodo Conservacin
B(a) P /kg 0.04 0.22 0.17 0.17 0.001
DiB (a) A /kg
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC 1 1 1 1 1
Year Ao 2001 2001 2001 2001 1995
Author Autor Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Lodovici et al. 7
Code Source Country Cdigo Fuente Pais
Ref.
Potatoes (chips) Potatoes (french fried) Potatoes (sweet) Potatoes (white) Potatoes (white)
Patatas chips Patatas fritas Boniato Patatas Patatas
NA NA NA NA NA
mn mn mn mn 0.52 mn
US US US US IT
D D D D D
2 2 2 2 7
70
Cooking method Mtodo coccin NA RA RA RA RA RA RA RA NA NA
Value
Food
Alimento
B(a) P /kg 0.14 0.096 0.17 0.15 0.12 0.006 0.02 0.48 0.17 0.022
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC + TLC HPLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC 1 1 1 1 1 1 1 1 1 1
Year Ao 2001 1995 2001 2001 2001 1995 2001 2001 2001 1995
Author Autor Kazerouni et al. 2 Lodovici et al. 7 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Lodovici et al. 7 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Lodovici et al. 7
Ref.
Beans (greens) Beets (greens) Broccoli Carrot Cauliflower Cauliflower Cole slaw Collars greens Corn Corn
Judas verdes Hojas de remolacha Brcoli Zanahoria Coliflor Coliflor Ensalada de col Grelos Maz Maz
CA NA FR/FZ FR/FZ FR/FZ NA NA FR/FZ CA NA
mn 14.0 mn mn mn mn 2.79 mn mn mn mn 0.85 mn
US IT US US US IT US US US IT
D D D D D D D D D D
2 7 2 2 2 7 2 2 2 7
71
Cooking method Mtodo coccin NA RA NA RA NA NA NA RA NA RA
Value
Food
Alimento
B(a) P /kg 0.14 0.47 0.15 0.007 0.09 0.10 0.12 0.45 0.19 0.003
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC + TLC HPLC + TLC HPLC + TLC HPLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC HPLC + TLC HPLC 1 1 1 1 1 1 1 1 1 1
Year Ao 2001 2001 2001 1995 2001 2001 2001 1995 2001 1995
Author Autor Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Lodovici et al. 7 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Lodovici et al. 7 Kazerouni et al. 2 Lodovici et al. 7
Ref.
Greens (mixed) Kale Kale Lettuce Peas Spinach Spinach Squash Tomato Tomato
Vegetales de hoja (mixtos) Col rizada Col rizada Lechuga Guisantes Espinaca Espinaca Calabacn Tomate Tomate
FZ FR/FZ FZ NA CA FZ/FR FZ NA FR/CA NA
mn mn mn 2.61 mn mn mn mn 8.90 mn mn 0.64 mn
US US US IT US US US IT US IT
D D D D D D D D D D
2 2 2 7 2 2 2 7 2 7
72
FRUITS / FRUTAS
Cooking method Mtodo coccin TOA RA RA RA RA BO BO RA RA TOA RA RA TOA RA TOA
Value
Food
Alimento
B(a) P /kg nd 0.10 0.53 0.06 0.16 3.37 0.08 0.03 0.02 nd 0.16 0.17 0.01 0.01 0.03
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC + TLC HPLC + TLC HPLC HPLC HPLC + TLC HPLC HPLC HPLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC 1 1 1 1 1 2 2 1 1 1 1 1 1 1 1
Year Ao 2001 2001 1995 1995 2001 1991 1991 1995 2001 2001 2001 2001 2001 2001 2001
Author Autor Kazerouni et al. 2 Kazerouni et al. 2 Lodovici et al. 7 Lodovici et al. 7 Kazerouni et al. 2 Dennis et al. 6 Dennis et al. 6 Lodovici et al. 7 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2
Ref.
Almonds Apple Apple Apple (peeled) Banana Coconut Fruits Fruits (citrus) Grapefruit Nuts (mixed) Orange Peach Peanuts Strawberry Walnuts
Almendras Manzana Manzana Manzana pelada Pltano Coco Frutas Frutas ctricas Pomelo Frutos secos Naranja Melocotn Cacahuetes Fresa Nueces
NA FR NA NA FR DR DR NA FR NA FR FR NA FR NA
mn mn 8.27 2.35 mn mn mn 0.14 0.01 1.67 mn mn mn mn mn mn mn mn mn mn
US US IT IT US UK UK IT US US US US US US US
D D D D D D D D D D D D D D D
2 2 7 7 2 6 6 7 2 2 2 2 2 2 2
73
MILK AND DAIRY PRODUCTS / LECHE Y DERIVADOS LCTEOS

Food Alimento Cooking method Mtodo coccin NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA TOA
B(a) P /kg 0.04 0.91 0.014 nd 0.50 0.07 0.30 0.46 0.065 0.02 0.16 0.27 0.05 0.01 1.50 0.05 0.20
DiB (a) A /kg 0.01
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC HPLC-FL HPLC HPLC + TLC HPLC-FL HPLC + TLC HPLC-FL HPLC HPLC-FL HPLC HPLC + TLC HPLC HPLC HPLC GC HPLC HPLC 2 2 1 1 1 1 1 2 2 2 1 2 2 3 1 2 2
Year Ao
Author Autor
Ref.
Cheese Cheese Cheese Cheese (american) Cheese (Cheddar) Cheese (cottage) Cheese (Edam) Cheese (low fat spread) Cheese with jam Cream Cream Cream (substitute) Ice cream Milk Milk (cow) Milk (evaporated) Milk (filled powder)
Queso Queso Queso Queso americano Queso Cheddar Queso cottage Queso Edam Queso de untar bajo en grasa Queso con jamn Nata Nata Sucedneo nata Helado Leche Leche de vaca Leche evaporada Leche concentrada
NA SM NA NA SM NA SM NA SM NA NA NA FZ NA NA NA NA
na mn 0.99 mn mn
1991 Dennis et al. 6 1999 Garca Falcn et al. 1 1995 Lodovici et al. 7 2001 Kazerouni et al. 2 1984 Joe et al. 26 2001 Kazerouni et al. 2 1984 Joe et al. 26 1991 Dennis et al. 6 1999 Garca Falcn et al. 1 1991 Dennis et al. 6 2001 Kazerouni et al. 2 1991 Dennis et al. 6 1991 Dennis et al. 6 1983 Dennis et al. 8 1997 Husain et al. 18 1991 Dennis et al. 6 1991 Dennis et al. 6
UK ES IT US US US US UK ES UK US UK UK UK KW UK UK
D D D D D D D D D D D D D D D D D
6 1 7 2 26 2 26 6 1 6 2 6 6 8 18 6 6
0.10
mn mn
0.01 0.07
mn mn mn
0.01
mn mn
0.01 0.01 nd nd 0.01 0.01
mn mn mn mn mn mn
74
MILK AND DAIRY PRODUCTS / LECHE Y DERIVADOS LCTEOS

Food Alimento Cooking method Mtodo coccin NA NA NA NA NA NA NA NA NA NA
B(a) P /kg 0.49 1.20 1.60 0.11 0.03 0.02 0.34 0.05 0.34 0.18
DiB (a) A /kg 0.03 3.00 nd 0.01 0.37
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC HPLC-FL GC HPLC HPLC-FL HPLC + TLC HPLC HPLC HPLC HPLC + TLC 2 2 1 1 1 1 1 2 2 2
Year Ao 1991 1984 1997 1991 1984 2001 1995 1991 1995 2001
Author Autor Dennis et al. 6 Lawrence and Weber 22 Husain et al. 18 Dennis et al. 6 Lawrence and Weber 22 Kazerouni et al. 2 Lodovici et al. 7 Dennis et al. 6 Lodovici et al. 7 Kazerouni et al. 2
Ref.
Milk (infant formulae)
Frmula infantil en polvo
DR DR NA DR DR NA NA NA NA FZ
mn mn mn mn mn mn 1.65 mn mn 1.65 mn mn
UK CA KW UK CA US IT UK IT US
D D D D D D D D D D
6 22 18 6 22 2 7 6 7 2
Frmula infantil Milk (infant formulae) en polvo Milk (sheep) Milk (skimmed) Milk (skimmed) Milk (whole) Milk (whole) Yogurt Yogurt Yogurt Leche de oveja Leche en polvo descremada Leche en polvo descremada Leche entera Leche entera Yogurt Yogurt Yogurt
0.01
75

Cooking method Mtodo coccin NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
Value
Food
Alimento
B(a) P /kg 0.60 0.10 0.40 5.40 0.11 0.03 0.02 0.30 0.10 0.10 0.10 0.017 0.20 nd
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method GC-MS HPLC-FL HPLC GC-MS HPLC HPLC + TLC HPLC + TLC GC-MS HPLC HPLC HPLC + TLC HPLC HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL 1 1 2 1 2 1 1 1 1 1 1 1 1 1 1 1 1
Year Ao 1988 1984 1991 1988 1991 2001 2001 1988 1990 1991 2001 1995 1984 1984 1984 1984 1984
Author Autor Tuominen et al. 17 Lawrence and Weber 22 Dennis et al. 6 Tuominen et al. 17 Dennis et al. 6 Kazerouni et al. 2 Kazerouni et al. 2 Tuominen et al. 17 De Vos et al. 4 Dennis et al. 6 Kazerouni et al. 2 Lodovici et al. 7 Lawrence and Weber 22 Lawrence and Weber 22 Lawrence and Weber 22 Lawrence and Weber 22 Lawrence and Weber 22
Ref.
Barley Malt (barley) Bran Bran Bran (high) Bran (high) Bran (natural) Bread (oat rolled) Bread (white) Bread (white) Bread (white) Bread (white) Cereal (breakfast corn bran) Cereal (breakfast flaked milled corn) Cereal (breakfast puffed wheat) Cereal (breakfast wheat bran) Cereal (breakfast whole grain oats)
Cebada Cebada de malta Salvado Salvado Salvado 100% Salvado 100% Salvado natural Pan de avena Pan blanco Pan blanco Pan blanco Pan blanco
Cereales de desayuno (salvado de maz) Cereales de desayuno (copos de maz) Cereales de desayuno (trigo inflado) Cereales de desayuno (salvado de trigo) Cereales de desayuno (granos de avena)
SM NA NP NP NP NP NP NA NA NA NA NA DR DR DR DR DR
300 0.40 0.06 380 0.01
n.a mn mn mn mn mn mn
US CA UK US UK US US US DE UK US IT CA CA CA CA CA
D D D D D D D D D D D D D D D D D
17 22 6 17 6 2 2 17 4 6 2 7 22 22 22 22 22
64.0
mn mn
0.01
mn mn 3.12 mn mn mn mn mn mn
nd nd 3.00
6.70 5.70 20.3 59.5 6.90
0.80 nd
3.60 nd
76

Cooking method Mtodo coccin NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
Value
Food
Alimento
B(a) P /kg 0.10 0.04 0.02 0.30 0.32 0.32 0.25 0.06 0.15 0.31
DiB (a) A /kg nd 0.01
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC HPLC + TLC HPLC + TLC HPLC HPLC HPLC HPLC + TLC HPLC + TLC HPLC + TLC GC-MS GC-MS HPLC HPLC-FL HPLC GC-MS GC-MS HPLC + TLC 1 2 1 1 2 3 2 1 1 1 1 1 2 1 2 1 1 1
Year Ao 1984 1991 2001 2001 1991 1983 1991 2001 2001 2001 1988 1988 1991 1984 1991 1988 1988 2001
Author Autor Lawrence and Weber 22 Dennis et al. 6 Kazerouni et al. 2 Kazerouni et al. 2 Dennis et al. 6 Dennis et al. 8 Dennis et al. 6 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Tuominen et al. 17 Tuominen et al. 17 Dennis et al. 6 Lawrence and Weber 22 Dennis et al. 6 Tuominen et al. 17 Tuominen et al. 17 Kazerouni et al. 2
Ref.
Cereal (breakfast whole wheat) Cereal (breakfast) Cereal (fortified) Cereal (with low fat granola and risings) Cereals Cereals Cereals (bran enriched) Corn chips Corn flakes Cream of wheat Flour (bolted rye) Flour (bolted wheat) Flour (granary) Flour (milled wheat) Flour (wheat) Oat Oat (milled) Oat (whole cereal)
Cereales de desayuno de trigo entero Cereales de desayuno Cereales fortificados Cereales con granola y uvas pasas Cereales Cereales Cereales enriquecidos con salvado Chips de maz Copos de maz Crema de trigo Harina de centeno Harina de trigo Harina integral Harina de trigo molida Harina trigo Avena Avena molida Avena integral
DR DR NP NP NP NP NP NP NP NA NP NP NP NP NP SM NA NA
18.6
mn mn mn mn
CA UK US US UK UK UK US US US US US UK CA UK US US US
D D D D D D D D D D D D D D D D D D
22 6 2 2 6 8 6 2 2 2 17 17 6 22 6 17 17 2
0.06 0.06 0.02
mn mn mn mn mn mn 28.0 mn mn mn 8.60 mn mn 4500 38.0 mn mn mn
0.40 0.43 0.10 0.06 160 0.40 0.08 0.01 0.05
32.0
77

Cooking method Mtodo coccin NA NA BK NA NE NE NE NE NE NA NA NA NA NA
Value
Food
Alimento
B(a) P /kg 0.18 0.017 0.025 0.56 0.80 0.12 0.022 0.11 0.18 0.10 0.50 0.20 0.10 0.25
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC + TLC HPLC HPLC HPLC + TLC HPLC HPLC + TLC HPLC HPLC + TLC HPLC + TLC HPLC-FL HPLC-FL GC-MS HPLC-FL HPLC + TLC 1 1 1 1 1 1 1 1 1 1 1 1 1 1
Year Ao 2001 1995 1995 2001 1990 2001 1995 2001 2001 1984 1984 1988 1984 2001
Author Autor Kazerouni et al. 2 Lodovici et al. 7 Lodovici et al. 7 Kazerouni et al. 2 De Vos et al. 4 Kazerouni et al. 2 Lodovici et al. 7 Kazerouni et al. 2 Kazerouni et al. 2 Lawrence and Weber 22 Lawrence and Weber 22 Tuominen et al. 17 Lawrence and Weber 22 Kazerouni et al. 2
Ref.
Oatmeal Pasta Pizza Popped popcorn Rice Rice Rice Rice krispies Spaghetti Wheat (clean milled) wheat (milled bran) Wheat (milled) Wheat (rough milled) Wheat (shredded)
Harina de avena Pasta Pizza palomitas de maz Arroz Arroz Arroz Arroz tostado hinchado Espaguetis Grano de trigo molido tratado Salvado de trigo molido Trigo molido Grano de trigo molido sin tratar granos de trigo
NA NA NA NA NA NA NA NP NA NA NP NP NP NP
mn 5.93 13.0 mn mn mn mx mn 0.85 mn mn mn 9.70 55.2 25.0 8.70 mn mn mn mn mn
US IT IT US DE US IT US US CA CA US CA US
D D D D D D D D D D D D D D
2 7 7 2 4 2 7 2 2 22 22 17 22 2
78

Food Alimento Cooking method Mtodo coccin NA NA NA NA NA NE NE BA NE SM
B(a) P /kg 0.23 0.01 0.10 0.35 0.20 0.40 0.61 1.45 0.032 0.10
DiB (a) A /kg
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC-FL HPLC-FL HPLC HPLC HPLC HPLC HPLC HPLC HPLC-FL 2 2 1 2 2 2 1 1 1 1
Year Ao
Author Autor
Ref.
Chorizo" Bacon Bacon Bacon (pork) Bacon (turkey) Beef Beef Beef Beef (liver) Beef (spreads meat)
Chorizo Bacon Bacon Bacon de cerdo Bacon de pavo Carne de vaca/buey Carne de vaca/buey Carne de vaca/buey Hgado de vaca/buey Carne de vaca/buey para untar
SM SM SM SM SM SM NA NA NA CA
mn mn nd nd 0.15 nd 6.80 6.25 9.70 5.66 42.1 0.89 mn mn mn mn mn mn mn mn
1999 Garca Falcn et al. 1 1999 Garca Falcn et al. 1 1984 Joe et al. 26 1993 Gomaa et al. 5 1993 Gomaa et al. 5 1993 Gomaa et al. 5 1995 Lodovici et al. 7 1995 Lodovici et al. 7 1995 Lodovici et al. 7 1984 Lawrence and Weber 23
ES ES US US US US IT IT IT CA
D D D D D D D D D D
1 1 26 5 5 5 7 7 7 23
79

Food Alimento Cooking method Mtodo coccin GR BA NA STW STW STW NA NE NA STW BA
B(a) P /kg 4.60 0.70 0.015 nd nd nd 3.25 nd 0.10 nd 0.80
DiB (a) A /kg nd 1.00
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC HPLC HPLC-FL HPLC-FL HPLC-FL GC HPLC-FL HPLC-FL HPLC-FL HPLC 1 2 1 1 1 1 1 2 1 1 2
Year Ao 1996 1993 1995 1996 1996 1996 1997 1993 1984 1996 1993
Author Autor Chen et al. 16 Gomaa et al. 5 Lodovici et al. 7 Chen et al. 16 Chen et al. 16 Chen et al. 16 Husain et al. 18 Gomaa et al. 5 Joe et al. 26 Chen et al. 16 Gomaa et al. 5
Ref.
Chicken Chicken Chicken Chicken (breast) Chicken (heart) Chicken (liver) Chicken (liver)
Pollo Pollo Pollo Pechuga de pollo Corazn de pollo Hgado de pollo Hgado de pollo
NA SM NA NA NA NA NA SM SM NA SM
60.2 17.3 0.60
mn mn mn mn mn mn mn
CN US IT CN CN CN KW US US CN US
D D D D D D D D D D D
16 5 7 16 16 16 18 5 26 16 5
nd nd nd nd nd 0.10 nd 2.00
1.60 19.0 141.5
Chicken (slicedbreast) Pechuga de pollo Chicken (sliced) Chicken (wing) Chicken (wing) Pollo en lonchas Ala de pollo Ala de pollo
4.50
mn mn
41.2 22.4
mn mn
80

Food Alimento Cooking method Mtodo coccin GR NA NA NA NA NA NE NA NA NA NA
B(a) P /kg nd nd nd nd 1.33 0.009 nd 0.10 nd 1.10 0.20
DiB (a) A /kg nd nd nd 1.00 2.00
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC-FL HPLC-FL GC GC HPLC-FL HPLC HPLC HPLC-FL HPLC HPLC-FL 1 1 1 1 1 2 2 2 1 2 1
Year Ao
Author Autor
Ref.
Duck Frankfurt Frankfurt Goat (kidney) Goat (liver) Ham Ham (cooked) Ham (sliced) Ham (sliced) Ham (whole) Ham (whole)
Pato Frankfurt Frankfurt Rin de cabra Hgado de cabra Jamn Jamn cocido Jamn en lonchas Jamn en lonchas Jamn entero Jamn entero
NA SM SM NA NA SM SM SM SM SM SM
72.0 14.9
mn mn mn mn mn mn
1996 Chen et al. 16 1996 Chen et al. 16 1984 Joe et al. 26 1997 Husain et al. 18 1997 Husain et al. 18 1999 Garca Falcn et al. 1 1993 Gomaa et al. 5 1993 Gomaa et al. 5 1984 Joe et al. 26 1993 Gomaa et al. 5 1984 Joe et al. 26
CN CN US KW KW ES US US US US US
16 16 26 18 18 1 5 5 26 5 26
nd 0.50 0.10 0.50 nd
2.60 6.50
mn mn mn
9.50
mn mn
81

Food Alimento Cooking method Mtodo coccin FR FR BR BR NA NA NA STW NE BA ROA
B(a) P /kg nd 0.05 3.45 2.20 0.05 0.034 0.10 nd 0.035 0.12 2.50
DiB (a) A /kg nd nd nd 1.70 0.01
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method GC-MS HPLC-FL GC-MS HPLC-FL HPLC HPLC HPLC-FL HPLC-FL HPLC HPLC HPLC 1 1 1 1 3 1 1 1 1 1 2
Year Ao 1984 1984 1984 1984 1983 1995 1996 1996 1995 1995 1993
Author Autor Lawrence and Weber 23 Lawrence and Weber 23 Lawrence and Weber 23 Lawrence and Weber 23 Dennis et al. 8 Lodovici et al. 7 Chen et al. 16 Chen et al. 16 Lodovici et al. 7 Lodovici et al. 7 Gomaa et al. 5
Ref.
Hamburger Hamburger Hamburger Hamburger Meat Meat Pork Pork Pork Pork Pork (chops)
Hamburguesa Hamburguesa Hamburguesa Hamburguesa Carne Carne Cerdo Cerdo Cerdo Cerdo Chuletas de cerdo
NA NA NA NA NA CU SM NA NA NA SM
mn mn mn mn mn 3.41 mn mn mn mn mn mn
CA CA CA CA UK IT CN CN IT IT US
23 23 23 23 8 7 16 16 7 7 5
nd nd
7.50 3.10 7.26 13.6
0.80
29.8
82

Food Alimento Cooking method Mtodo coccin SM STW NE NE NA NA NA NA NA NA NA NA NA NA
B(a) P /kg nd nd 0.015 0.022 0.075 0.65 0.017 0.10 2.05 0.03 1.00 1.78 0.05 0.10
DiB (a) A /kg
Value
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC-FL HPLC HPLC-FL HPLC-FL HPLC HPLC-FL HPLC HPLC HPLC GC GC HPLC HPLC-FL 1 1 1 2 1 2 2 2 2 2 1 1 2 1
Year Ao 1984
Author Autor Lawrence and Weber 23
Ref.
Pork (spreads meat) Pork (stomach) Rabbit Sausage Sausage Sausage (beef) Sausage (Bologna) Sausage (chicken) Sausage (pork) Sausage (turkey) Sheep (kidney) Sheep (liver) Turkey (breast) Turkey (sliced)
Carne de cerdo para untar Tripas de cerdo Conejo Salchicha Salchicha Salchicha de ternera Mortadela de Bolonia Salchicha de pollo Salchicha de cerdo Salchicha de pavo Rin de oveja Hgado de oveja Pechuga de pavo Pavo en lonchas
CA NA NA SM SM SM SM SM SM SM NA NA SM SM
mn nd 23.4 3.43 mn mn mn nd 0.10 10.0 mn mn mn 0.10 0.10 0.066 nd nd 0.15 4.35 0.40 8.10 19.3 7.20 mn mn mn mn mn mn mn
CA CN IT ES US US ES US US US KW KW US US
D D D D D D D D D D D D D D
23 16 7 10 26 5 1 5 5 5 18 18 5 26
1996 Chen et al. 16 1995 Lodovici et al. 7 1996 Garca Falcn et al. 10 1984 Joe et al. 26 1993 Gomaa et al. 5 1999 Garca Falcn et al. 1 1993 Gomaa et al. 5 1993 Gomaa et al. 5 1993 Gomaa et al. 5 1997 Husain et al. 18 1997 Husain et al. 18 1993 Gomaa et al. 5 1984 Joe et al. 26
83
FISH / PESCADO
Cooking method Mtodo coccin RA RA SM RA NA NA SM NA NA SM
Value
Food
Alimento
B(a) P /kg 0.016 nd nd 0.018 0.014 0.026 nd nd 0.13 nd
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC HPLC HPLC-FL HPLC-FL HPLC HPLC-FL 2 2 1 2 1 1 1 1 3 1
Year Ao
Author Autor
Ref.
Anchovy Angel fish Cod Codfish Codfish Codfish Codfish (liver) Eel (Ontario lake) Fish Haddock
Anchoa Palometa Bacalao Bacalao Bacalao Bacalao Hgado de bacalao Anguila (lago Ontario) Pescado Rodaballo
SM SM FR SM NA DR CA FR NA FR
mn mn nd mn mn 0.58 0.53 mn mn mn 2.90 0.03 1.10 7.90 mn mn mn
1999 Garca Falcn et al. 1 1999 Garca Falcn et al. 1 Lawrence and 1984 Weber 23 1999 Garca Falcn et al. 1 1995 Lodovici et al. 7 1995 Lodovici et al. 7 Lawrence and Weber 23 Lawrence and 1984 Weber 23 1984 1983 Dennis et al. 8 1984 Lawrence and Weber 23
ES ES CA ES IT IT CA CA UK CA
D D D D D D D D D D
1 1 23 1 7 7 23 23 8 23
84
FISH / PESCADO
Cooking method Mtodo coccin NA NA BR NA SM SM SM SM NA SM NA
Value
Food
Alimento
B(a) P /kg 0.050 0.90 400/dw* 40.0 nd nd 0.20 9.77 0.46 2.45 0.70
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC HPLC-UV HPLC-UV HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC-FL GC 2 2 1 1 1 1 1 1 2 1 4
Year Ao 1999 1993 1996 1996 1984 1984 1984 1984 1999 1984 1990
Author Autor Garca Falcn et al. 1 Gomaa et al. 5 Jrvenp et al.19 Jrvenp et al.19 Lawrence and Weber 23 Lawrence and Weber 23 Lawrence and Weber 23 Lawrence and Weber 23 Garca Falcn et al. 1 Lawrence and Weber 23 Speer et al. 3
Ref.
Herring Herring Herring Herring Herring Kippers Lobster Lobster (spread meat) Mackerel Mussel Mussel (Denmark)
Arenque Arenque Arenque Arenque Arenque Arenque Langosta Carne de langosta para untar Caballa Mejilln Mejilln (Dinamarca)
SM SM NA SM FR CA CA CA SM CA CA
mn 1.70 55.2 1300 180 2.10 mn mn mn mn mn nd 24.0 mn mn mn nd 0.50 9.40 mn mn
ES US FI FI CA CA CA CA ES CA DE
1 5 19 19 23 23 23 23 1 23 3
*dw: dried weight
85
FISH / PESCADO
Cooking method Mtodo coccin NA NA RA NA SM NA SM NA NA NA SM
Value
Food
Alimento
B(a) P /kg 0.80 0.30 3.00 1.90 3.40 0.80 0.40 1.00 0.60 0.20 11.2
DiB (a) A /kg 0.30 < 0.10 0.50 0.70 1.80 7.90 0.10 0.20 0.20 0.10
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method GC GC HPLC HPLC-FL HPLC-FL HPLC-FL GC GC GC GC GC 4 4 2 1 1 1 4 4 4 4 4
Year Ao 1990 1990 1993 1984 1984 1984 1990 1990 1990 1990 1990
Author Autor Speer et al. 3 Speer et al. 3 Gomaa et al. 5 Joe et al. 26 Lawrence and Weber 23 Lawrence and Weber 23 Speer et al. 3 Speer et al. 3 Speer et al. 3 Speer et al. 3 Speer et al. 3
Ref.
Mussel (Germany) Mussel (Korea) Oysters Oysters Oysters Oysters Oysters Oysters (France) Oysters (Germany) Oysters (Korea) Oysters (Korea)
Mejilln (Alemania) Mejilln (Korea) Ostras Ostras Ostras Ostras Ostras Ostras (Francia) Ostras (Alemania) Ostras (Korea) Ostras (Korea)
CA CA SM SM CA CA CA FR FR FR CA
mn mn 69.9 mn mn mn mn mn mn mn mn mn
DE DE US US CA CA DE DE DE DE DE
3 3 5 26 23 23 3 3 3 3 3
86
FISH / PESCADO
Cooking method Mtodo coccin SM RA RA NA SM RA SM RA NA RA
Value
Food
Alimento
B(a) P /kg nd 0.013 3.90 nd 0.49 2.46 0.45 nd 0.05 0.018
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC-FL HPLC HPLC-FL HPLC-FL HPLC-FL HPLC-FL HPLC HPLC-FL HPLC-FL 1 2 2 1 2 2 1 2 1 2
Year Ao 1984
Author Autor Lawrence and Weber 23
Ref.
Sahite Salmon Salmon Salmon Salmon (in vegetable oil) Sardine Sardine Shrimp Smelt (lake Ontario) Swordfish
Carbonero Salmn Salmn Salmn Salmn en aceite vegetal Sardina Sardina Gambas Eperlano (lago Ontario) Pez espada
CA SM SM SM CA SM CA SM FR SM
mn mn 1.90 nd 86.6 mn mn mn mn mn 0.10 1.90 9.30 4.40 mn mn mn
CA ES US US ES ES CA US CA ES
D D D D D D D D D D
23 1 5 26 1 1 23 5 23 1
1999 Garca Falcn et al. 1 1993 Gomaa et al. 5 1984 Joe et al. 26 1999 Garca Falcn et al. 1 1999 Garca Falcn et al. 1 1984 Lawrence and Weber 23
1993 Gomaa et al. 5 1984 Lawrence and Weber 23
1999 Garca Falcn et al. 1
87
FISH / PESCADO
Cooking method Mtodo coccin RA RA NA RA NA NA RA
Value
Food
Alimento
B(a) P /kg 0.03 nd 0.027 0.015 nd nd 0.80
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL HPLC HPLC HPLC-FL HPLC-FL HPLC-FL HPLC 2 2 1 2 1 1 2
Year Ao
Author Autor
Ref.
Trout Trout Trout Tuna White perch (lake Ontario) Whitefish Whitefish
Trucha Trucha Trucha Atn Perca blanca (lago Ontario) Pescado blanco Pescado blanco
SM SM NA SM FR SM SM
mn 0.10 11.8 1.75 mn mn mn nd nd 1.10 28.2 4.50 mn mn mn
1999 Garca Falcn et al. 1 1993 Gomaa et al. 5 1995 Lodovici et al. 7 1999 Garca Falcn et al. 1 1984 Lawrence and Weber 23
ES US IT US CA US US
D D D D D D D
1 5 7 1 23 5 5
1993 Gomaa et al. 5 1993 Gomaa et al. 5
88
EGGS / HUEVOS
Cooking method Mtodo coccin NA
Value
Food
Alimento
B(a) P /kg 7.49
DiB (a) A /kg 4.75
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method GC 1
Year Ao 1997
Author Autor Husain et al. 18
Ref.
Egg (chicken)
Huevo de gallina
FR
mn
KW
18
89

Cooking method Mtodo coccin NA NA NA NA NA NA NA NA NA NA
Value
Food
Alimento
B(a) P /kg 0.06 nd 0.016 0.12 nd 0.77 1.68 0.12 0.03 1.57
DiB (a) A /kg 0.01
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC HPLC-TLC HPLC HPLC-TLC HPLC-FL HPLC HPLC HPLC + TLC HPLC + TLC HPLC 2 1 1 1 1 2 2 1 1 3
Year Ao 1991 2001 1995 2001 2001 1991 1991 2001 2001 1983
Author Autor Dennis et al. 6 Kazerouni et al. 2 Lodovici et al. 7 Kazerouni et al. 2 Kazerouni et al. 2 Dennis et al. 6 Dennis et al. 6 Kazerouni et al. 2 Kazerouni et al. 2 Dennis et al. 8
Ref.
Butter Butter Butter Cream (non-dairy, liquid) Cream (non-dairy, powder) Fats (hydrogenated vegetable) Margarine Margarine Mayonnaise Oil
Mantequilla Mantequilla Mantequilla Nata lquida Concentrado de nata Aceite vegetal hidrogenado Margarina Margarina Mayonesa Aceite
NA NA NA NA NA NP NA NA NA NP
mn mn 3.67 mn mn mn
UK US IT US US UK UK US US UK
D D D D D D D D D D
6 2 7 2 2 6 6 2 2 8
0.14 0.25
mn mn mn mn
0.06
mn
90

Value
Food
Alimento
B(a) P /kg
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC-FL 1
Year Ao 1996
Author Autor Pupin and Figueiredo Toledo. 25 Lawrence and Weber 23 Lawrence and Weber 23 Lawrence and Weber 23 Lawrence and Weber 23 Lawrence and Weber 23 Speer et al. 3 Lawrence and Weber 23 Lawrence and Weber 23
Ref.
Oil (Argentine) Oil (associated with canned smoked sardines) Oil (associated with smoked cod liver) Oil (associated with smoked kippers) Oil (associated with smoked mussels) Oil (associated with smoked oyster) Oil (associated with smoked oyster) Oil (associated with smoked saithes) Oil (canola and/or soybean)
Aceite de oliva (Argentina)

Aceite contenido en sardinas ahumadas en conserva
NP
24.3
mn
BR
25
NA
NP
3.10
mn
HPLC-FL
1984
CA
23
Aceite de hgado de bacalao Aceite contenido en arenques ahumados Aceite contenido en mejillones ahumados Aceite contenido en ostras ahumadas Aceite contenido en ostras ahumadas Aceite contenido en carboneros ahumados Aceite de canola y/o soja
NA
NP
nd
mn
HPLC-FL
1984
CA
23
NA
NP
nd
mn
HPLC-FL
1984
CA
23
NA
NP
8.80
nd
mn
HPLC-FL
1984
CA
23
NA
NP
45.0
nd
mn
HPLC-FL
1984
CA
23
NA
NP
75.8
8.70
mn
GC
1990
DE
NA
NP
nd
mn
HPLC-FL
1984
CA
23
NA
NP
nd
nd
mn
HPLC-FL
1984
CA
23
91

Value
Food
Alimento
B(a) P /kg
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method GC 2
Year Ao 1982
Author Autor Kolarovic and Traitler. 21 Lawrence and Weber 22 Pupin and Figueiredo. 15
Ref.
Oil (cocoa)
Aceite de cacao
NP
2.58
57.8
mn
NL
21
Oil (corn)
Aceite de maz
NA
NP
0.30
1.10
mn
HPLC-FL
1984
CA
22
Oil (corn)
Aceite de maz
NA
NP
10.8
mn
HPLC-FL
1996
BR
15
Oil (corn)
Aceite de maz Aceite de oliva (Europa) Aceite de ajo Aceite de pepita de uva Aceite de semillas de lino Aceite de germen de maz Aceite de oliva mezclado con aceite de maz o de soja
Aceite de oliva (Europa)
NA
NP
nd
mn
HPLC + TLC
2001 Kazerouni et al. 2 Pupin and Figueiredo Toledo. 25
US
Oil (Europe)
NA
NP
0.27
mn
HPLC-FL
1996
BR
25
Oil (garlic)
NA
NP
nd
mn
HPLC-FL
1996 Pupin and 15 Figueiredo 1982 Kolarovic and Traitler. 21
BR
15
Oil (grapeseed)
NA
NP
0.60
22.9
mn
GC
NL
21
Oil (lindseed)
NA
NP
0.90
< 0.10
mn
GC
1990 Speer et al. 3
US
Oil (maize germ) Oil (olive blended with corn or soybean oils) Oil (olive Europe)
NA
NP
1.30
0.10
mn
GC
1990 Speer et al. 3 1996 Pupin and Figueiredo Toledo. 25 1996 Pupin and Figueiredo Toledo. 25
US
NA
NP
4.77
mn
HPLC-FL
BR
25
NA
NP
2.46
mn
HPLC-FL
BR
25
92

Cooking method Mtodo coccin NA NA NA NA NA NA NA NA NA NA NA
Value
Food
Alimento
B(a) P /kg 0.10 nd 0.70 3.10 58.2 2.14 nd 1.85 0.30 nd 28.5
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC GC GC HPLC-FL GC GC HPLC-FL HPLC-FL GC GC GC 1 1 4 2 2 2 2 2 4 4 2
Year Ao 1995 1991 1990 1996 1982 1982 1996 1996 1990 1990 1982
Author Autor Lodovici et al. 7 Menichini et al. 24 Speer et al. 3 Pupin and Figueiredo 15 Kolarovic and Traitler. 21 Kolarovic and Traitler. 21 Pupin and Figueiredo 15 Pupin and Figueiredo 15 Speer et al. 3 Speer et al. 3 Kolarovic and Traitler. 21
Ref.
Oil (olive) Oil (olive) Oil (olive) Oil (palm) Oil (peanut) Oil (rapeseed) Oil (rapeseed) Oil (rice) Oil (safflower) Oil (sesame) Oil (soybean)
Aceite oliva Aceite de oliva Aceite de oliva Aceite de palma Aceite de cacahuete Aceite de colza Aceite de colza Aceite de arroz Aceite de crtamo Aceite de ssamo Aceite de soja
NP NP NP NP NP NP NP NP NP NP NP
1.00 nd nd
mn mn mn mn
IT IT US BR NL NL BR BR US US NL
7 24 3 15 21 21 15 15 3 3 21
439 34.6
mn mn mn mn
nd nd 220
mn mn mn
93

Value
Food
Alimento
B(a) P /kg
DiB (a) A /kg
Total PAH
Valor
Year Ao 1984
Author Autor Lawrence and Weber 22 Pupin and Figueiredo 15 Kolarovic and Traitler. 21 Speer et al. 3 Pupin and Figueiredo 15 Vazquez Troche et al. 9 Vazquez Troche et al. 9 Vazquez Troche et al. 9
Ref.
Oil (soybean)
Aceite de soja
NP
0.20
0.7
mn
CA
22
Oil (soybean)
Aceite de soja
NA
NP
2.20
mn
HPLC-FL
1996
BR
15
Oil (sunflower)
Aceite de girasol
NA
NP
1.51
41.3
mn
GC
1982
NL
21
Oil (sunflower)
Aceite de girasol
NA
NP
0.70
< 0.10
mn
GC
1990
US
Oil (sunflower) Oil (vegetable associated with anchovies) Oil (vegetable associated with preserved fish) Oil (vegetable associated with sardines)
Aceite de girasol Aceite vegetal contenido en anchoas

Aceite vegetal contenido en conservas de pescado
NA
NP
0.55
mn
HPLC-FL
1996
BR
15
NA
NP
0.40
mn
HPLC-FL
2000
ES
NA
NP
0.68
mn
HPLC-FL
2000
ES
Aceite vegetal contenido en sardinas
NA
NP
0.40
mn
HPLC-FL
2000
ES
94

Value
Food
Alimento
B(a) P /kg
DiB (a) A /kg
Total PAH
Valor
Year Ao 2000
Author Autor Vazquez Troche et al. 9 Vazquez Troche et al. 9 Vazquez Troche et al. 9 Dennis et al. 6
Ref.
Oil (vegetable associated with smoked mackerel) Oil (vegetable associated with smoked sardines) Oil (vegetable associated with tuna) Oil (vegetable)
Aceite vegetal contenido en caballa ahumada Aceite vegetal contenido en sardinas ahumadas
NP
19.0
mn
ES
NA
NP
2.00
mn
HPLC-FL
2000
ES
Aceite vegetal contenido en atn Aceite vegetal
NA
NP
0.40
mn
HPLC-FL
2000
ES
NA
NP
1.29
0.21
mn
HPLC
1991
UK
Oil (vegetable)
Aceite vegetal
NA
NP
0.02
mn
HPLC + TLC
2001
Kazerouni et al. 2
US
Oil (virgin olive)
Aceite de oliva virgen
NA
NP
nd
nd
mn
GC
1991
Menichini et al. 24 Vazquez Troche et al. 9 Speer et al. 3
IT
24
Oil (virgin olive)
Aceite de oliva virgen Aceite de germen de trigo Aceites comestibles
NA
NP
0.59
mn
HPLC-FL
2000
ES
Oil (wheat germ)
NA
NP
1.30
nd
mn
GC
1990
US
Oils (edible)
NA
NP
0.25
0.06
mn
HPLC-FL
1996
Van Stijn et al. 20
NL
20
95
SWEETS AND DESSERTS / DULCES Y POSTRES

Cooking method Mtodo coccin NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
Value
Food
Alimento
B(a) P /kg 0.09 0.013 0.10 0.44 0.44 0.11 0.11 0.02 0.18 0.23 0.33 0.01 0.03 0.01 0.03 0.47 0.44 0.15 0.07
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC + TLC HPLC + TLC HPLC HPLC HPLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC + TLC HPLC HPLC + TLC HPLC 1 1 1 2 2 1 1 1 1 1 1 1 1 1 1 1 2 1 3
Year Ao 2001 2001 1990 1991 1991 2001 2001 2001 2001 2001 1995 2001 2001 2001 2001 2001 1991 2001 1983
Author Autor Kazerouni et al. 2 Kazerouni et al. 2 De Vos et al. 4 Dennis et al. 8 Dennis et al. 8 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Lodovici et al. 7 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Kazerouni et al. 2 Dennis et al. 8 Kazerouni et al. 2 Dennis et al. 8
Ref.
Bars (granola) Biscuits Biscuits Biscuits Cake Cake (apple and cherry) Cake (assorted) Cake (with icing) Candy (chocolate) Candy (non chocolate) Chocolate Cookies (assorted) Doughnuts Jelly (grape) Muffins (blueberry) Pie (pumpkin) Pudding Sugar Sugar
Barritas de granola Galletas Galletas Galletas Bizcocho Tarta de manzana y cereza Surtido de pasteles Pastel glaseado Caramelos de chocolate Caramelos Chocolate Galletas surtidas Donuts Jalea de uva Magdalena con arndanos Tarta de calabaza Pudding Azcar Azcar
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
mn mn mn 0.05 0.05 mn mn mn mn mn mn mn 0.72 10.5 mn mn mn mn mn mn 0.05 mn mn 0.01 mn
US US DE UK UK US US US US US IT US US US US US UK US UK
D D D D D D D D D D D D D D D D D D D
2 2 4 6 6 2 2 2 2 2 7 2 2 2 2 2 6 2 8
96

Cooking method Mtodo coccin NA NA NA NA
Value
Food
Alimento
B(a) P /kg 0.029 0.01 0.01 0.009
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC HPLC HPLC HPLC 1 1 1 1
Year Ao 1995 1991 1991 1995
Author Autor Lodovici et al. 7 Dennis et al. 6 Dennis et al. 6 Lodovici et al. 7
Ref.
Beer Beer Whisky Wine
Cerveza Cerveza Whisky Vino
NP NP NP NP
0.31 1.90 0.01 0.20
mn mn mn mn
IT US US IT
D D D D
7 6 6 7
97

Value
Food
Alimento
B(a) P /kg
DiB (a) A /kg
Total PAH
Valor
Sample method Mtodo Mtodo analtico muestreo Analytic method HPLC 1
Year Ao 1995
Author Autor Lodovici et al. 7
Ref.
Coffee Coffee (ground roast) Coffee (regular roasted)

Coffee (brew prepared from descaffeinated coffee)
Caf
NP
0.011
0.20
mn
IT
Caf molido Caf tostado en grano normal

Caf lquido preparado a partir de caf tostado descafeinado
ROA
NP
0.20
mn
HPLC-FL
1987
De Kruijf et al. 14 Hischenhuber and Stijve 11 Kayali-Sayadi et al. 12 Kayali-Sayadi et al. 12 Hischenhuber and Stijve 11 Kayali-Sayadi et al. 13 Kayali-Sayadi et al. 13 Kayali-Sayadi et al. 13
NL
14
ROA
NP
0.36
mn
HPLC-FL
1987
CH
11
ROA
NP
0.0034
0.00315
mn
HPLC-FL
1999
ES
12
Coffee (brew prepared from roasted coffee)
Caf lquido preparado a partir de caf tostado normal
ROA
NP
0.0024
0.00302
mn
HPLC-FL
1999
ES
12
Coffee (descaffeinated Caf tostado en grano descafeinado roasted) Tea (black) T negro
ROA
NP
0.27
mn
HPLC-FL
1987
CH
11
BO
NP
0.0098
0.01
mn
GC
1998
ES
13
Tea (descaffeinated)
T descafeinado
BO
NP
0.0042
0.0023
mn
GC
1998
ES
13
Tea (green)
T verde
BO
NP
0.0015
0.0084
mn
GC
1998
ES
13
98
1.
Garcia Falcon MS, Gonzalez AS, Lage Yusty MA, Simal LJ. Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL. Food Addit Contam 1999;16:9-14. Kazerouni N, Sinha R, Hsu CH, Greenberg A, Rothman N. Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study. Food Chem Toxicol 2001;39:423-36. Speer K, Steeg E, Hortsmann P, Khn Th, Montang A. Determination and distribution of polycyclic aromatic hydrocarbons in native vegetables oils, smoked fish products, mussels and oysters, and bream from the river Elbe. J High Resol Chromatogr 1990;13:104-11. De Vos RH, Van Dokkum W, Schouten A, Jong-Berkhout P. Polycyclic aromatic hydrocarbons in Dutch total diet samples (1984- 1986). Food Chem Toxicol 1990;28:263-8. Gomaa EA, Gray JI, Rabie S, Lopez-Bote C, Booren AM. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings. Food Addit Contam 1993;10:503-21. Dennis MJ, Massey RC, Cripps G, Venn I, Howarth N, Lee G. Factors affecting the polycyclic aromatic hydrocarbon content of cereals, fats and other food products. Food Addit Contam 1991;8:517-30. Lodovici M, Dolara P, Casalini C, Ciappellano S, Testolin G. Polycyclic aromatic hydrocarbon contamination in the Italian diet. Food Addit Contam 1995;12:703-13.
8.
Dennis MJ, Massey RC, McWeeny DJ, Knowles ME, Watson D. Analysis of polycyclic aromatic hydrocarbons in UK total diets. Food Chem Toxicol 1983;21:569-74. Vazquez Troche S, Garca Falcn MS, Gonzlez Amigo S, Lage Yusty MA, Simal Lozano J. Enrichment of benzo[a]pyrene in vegetable oils and determination by HPLC-FL. Talanta 2000;51:1069-76. Garcia Falcon MS, Gonzalez AS, Lage Yusty MA, Lopez de Alda Villaizan MJ, Simal LJ. Enrichment of benzo[a]pyrene in smoked food products and determination by highperformance liquid chromatography-fluorescence detection. J Chromatogr A 1996;753:207-15. Hischenhuber C, Stijve T. Determination of Benzo(a)pyrene in roasted coffe brews by HPLC with fluorescence detection. Deutsch LebensmittelRundschau 1987;83(1):1-4. Kayali-Sayadi MN, Rubio-Barroso S, Cuesta-Jimenez MP, Polo-Diez LM. A new method for the determination of selected PAHs in coffe brew samples in HPLC with fluorimetric detection and solid-phase extraction. J Liq Chrom & Rel Technol 1999;22(4):615-27. Kayali-Sayadi MN, Rubio-Barroso S, Cuesta-Jimenez MP, Polo-Diez LM. Rapid determination of polycyclic aromatic hydrocarbons in tea infusion samples by highperformance liquid chromatography and fluorimetric detection based on solid-phase extraction. Analyst 1998;123:2145-8.
2.
9.
3.
10.
4.
11.
5.
12.
6.
13.
7.
100
14.
de Kruijf N, Schouten T, van der Stegen GHD. Rapid determination of benzo[a]pyrene in roasted coffe and coffe brew by high-performance liquid chromatography with fluorescence. J Agric Food Chem 1987;35:545-9. Pupin AM, Figueiredo Toledo MC. Benzo(a)pyrene in Brazilian vegetable oils. Food Addit Contam 1996;13:639-45. Chen BH, Wang CY, Chiu CP. Evaluation of analysis of polycyclic aromatic hidrocarbons in meat products by liquid chromatography. J Agric Food Chem 1996;44(8):2244-51. Tuominen JP, Pisalo HS, Sauri M. Cereal products as a source of polycyclic aromatic hydrocarbons. J Agric Food Chem 1988;36(1):118-20.
21.
Kolarovic L, Traitler H. Determination of polycyclic aromatic hydrocarbons in vegetable oils by caffeine and glass capillary gas chromatography. J Chromatogr 1982;237:263-72. Lawrence JF, Weber DF. Determination of polycyclic aromatic hydrocarbons in Canadian samples of processed vegetable and dairy products by liquid chromatography with fluorescence detection. J Agric Food Chem 1984;32(4):794-7. Lawrence JF, Weber DF. Determination of polycyclic aromatic hydrocarbons in some canadian commercial fish, shellfish, and meat products by liquid chromatography with confirmation by capillary gas chromatography-mass spectrometry. J Agric Food Chem 1984;32(4):789-93. Menichini E, Bocca A, Merli F, Ianni D, Monfredini F. Polycyclic aromatic hydrocarbons in olive oils on the Italian market. Food Addit Contam 1991;8:363-9. Pupin AM, Figueiredo Toledo MC. Benzo(a)pyrene in olive oil on the Brazilian market. Food Chem 1996;55(2):185-8. Joe FL, Salemme JJr, Fazio T. Liquid chromatographic determination of trace residues of polynuclear aromatic hydrocarbons in smoked foods. J Assoc Off Anal Chem 1991;67(6): 1076-82.
22. 15.
16.
23.
17.
24. 18. Husain A, Naeemi E, Dashti B, al Omirah H, al Zenki S. Polycyclic aromatic hydrocarbons in food products originating from locally reared animals in Kuwait. Food Addit Contam 1997;14:295-9. 25. 19. Jrvenp E, Huopalahti R, Tapanainen P. Use of superficial fluid extraction-high performance liquid chromatography in the determination of polynuclear aromatic hydrocarbons from smoked and broiled fish. J Liq Chrom & Rel Technol 1996;19(9):1473-82. van Stijn F, Kerkhoff MA, Vandeginste BG. Determination of polycyclic aromatic hydrocarbons in edible oils and fats by on-line donor-acceptor complex chromatography and high-performance liquid chromatography with fluorescence detection. J Chromatogr A 1996;750:263-73.
26.
20.
101
ANNEX / ANEXO
COOKING METHOD DEFINITION / DEFINICIN DEL MTODO DE COCCIN
Barbecued/Grilled: A la barbacoa:
cooked on an open grate over a heat source. cocinado en una parrilla de reja, encima de una fuente de calor. cooked in a oven, with very little or no added liquid (roasted). Cocinado en un horno, aadiendo muy poco lquido o sin aadir lquido (asado). cooked in a large amount of boiling liquid. Cocinado en una gran cantidad de lquido en ebullicin. cooked directly below a heat source, such as an oven set to broil. cocinado directamente bajo una fuente de calor, p.e. en un horno hasta que el alimento se oscurece generic descriptor used when the cooking method is not available. descriptor genrico en el caso de que se desconozca el mtodo de coccin empleado. cooked in a hot oil cocinado en aceite caliente cooked completely in a microwave oven. cocinado en un horno microondas.
Not available: No disponible:
Information on the cooking method used not available. no est disponible la informacin sobre el mtodo de coccin empleado. the cooking method is not applicable no es aplicable ningn mtodo de coccin generic descriptor for foods on which no cooking method was applied. descriptor genrico para alimentos no sometidos a ningn mtodo de coccin. exposure to smoke from smouldering hard woods or artificial smoke aromas cocinado mediante exposicin a humo de maderas quemadas o a aromas artificiales ahumados Covered with liquid and cooked slowly for a long period of time. Cocinado en un recipiente cerrado con lquido, lentamente durante largo tiempo. cooked with direct dry heat until the surface of the food is brown (for bread, cereals). cocinado en una fuente seca de calor directa hasta que la superficie del alimento se oscurece (para pan,cereales).
Baked/ Roasted: Al Horno:
Not applicable: No aplicable: Raw:
Boiled: Hervido:
Crudo:
Broiled: A la plancha:
Smoked: Ahumado:
Cooked: Cocinado:
Stewed: Estofado:
Fried: Frito: Microwaved: Al microondas:
Toasted: Tostado:
102

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FOOD CONTENT OF POTENTIAL CARCINOGENS

Nitrates, nitrites, nitrosamines, heterocyclic amines and polycyclic aromatic hydrocarbons

CONTENIDO DE SUSTANCIAS POTENCIALMENTE CANCERGENAS EN ALIMENTOS

EPIC SPAIN / ESPAA

PARTICIPATING CENTRES / CENTROS PARTICIPANTES PRINCIPAL INVESTIGATORS / INVESTIGADORES PRINCIPALES

COORDINATED BY: / COORDINADO POR:

VERSION 2004 COMPILED BY: / VERSIN 2004 ELABORADA POR:

REVIEWER COMMITTEE: / COMIT REVISOR:

IN COLLABORATION WITH: / EN COLABORACIN CON:

Carlos A. Gonzlez On behalf of EPIC-Spain

Nitrosamines and Nitrosamine Precursors / Nitrosaminas y Precursores de Nitrosaminas

Heterocyclic amines / Aminas Heterocclicas

Polycyclic aromatic hidrocarbons / Hidrocarburos Aromticos Policclicos

Annex. Cooking Method Definition / Anexo. Definicin del Mtodo de Coccin

MATERIAL AND METHODS / MATERIAL Y MTODOS

FOOD CONTENT OF POTENTIAL CARCINOGENS / CONTENIDO DE POTENCIALES CANCERGENOS EN ALIMENTOS

NITROSAMINES AND NITROSAMINE PRECURSORS NITROSAMINAS Y PRECURSORES DE NITROSAMINAS

NITROSAMINE PRECURSORS / PRECURSORES DE NITROSAMINAS

NOC TYPE (TYPE OF COMBINATION) / TIPO NOC (TIPO DE COMBINACIN)

POTENTIAL CARCINOGENS / POTENCIALES CANCERGENOS

HETEROCYCLIC AMINES / AMINAS HETEROCCLICAS (ng/g)

FOOD GROUPS / GRUPOS ALIMENTARIOS

1. POTATOES AND TUBERS / PATATAS Y TUBRCULOS 2. VEGETABLES / VEGETALES

POLYCYCLIC AROMATIC HIDROCARBONS HIDROCARBUROS AROMTICOS POLICCLICOS (g /kg)

TABLE CONTENT / CONTENIDO DE LA TABLA

PRESERVATION METHOD / MTODO DE CONSERVACIN

COOKING METHOD / MTODO DE COCCIN

TEMP (C) cooking temperature / temperatura de coccin

ANALYTIC METHOD / MTODO ANALTICO

TIME / TIEMPO cooking time (minutes) / tiempo de coccin (minutos)

SAMPLING METHOD / MTODO DE MUESTREO

COUNTRY CODE / CDIGO DEL PAS

NITROSAMINES AND NITROSAMINE PRECURSORS NITROSAMINAS Y PRECURSORES DE NITROSAMINAS

POTATOES AND TUBERS / PATATAS Y TUBRCULOS

Potatoes (sweet) Potatoes (white) Potatoes (white)

Boniato Patatas Patatas

Vegetables Vegetables Vegetables (fermented)

Verduras Verduras Verduras fermentadas

Fruit Fruit Nuts

Fruta Fruta Frutos secos

MILK AND DAIRY PRODUCTS / LECHE Y DERIVADOS

MILK AND DAIRY PRODUCTS / LECHE Y DERIVADOS

CEREALS AND CEREAL PRODUCTS / CEREALES Y DERIVADOS

Bread Cereal (breaskfast) Flour Flour (wheat) Pasta

Pan Cereales de desayuno Harina Harina de trigo Pasta

MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS

MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS

Frankfurt Frankfurt Frankfurt Ham Ham Ham Ham

Frankfurt Frankfurt Frankfurt Jamn Jamn Jamn Jamn

MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS

MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS

MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS

Sausage (garlic) Salchicha con ajo

MEAT AND MEAT PRODUCTS / CARNES Y DERIVADOS

Sausage (liver) Tongue Tongue

Salchicha de hgado Lengua curada Lengua curada

Pescado Pescado Pescado Pescado Pescado Pescado Pescado Pescado Pescado

Fish (processed) Pescado procesado Herring Seafood Arenque Marisco

FATS (ADDED) / GRASAS (AADIDAS)

Margarine Oil Oil

Margarina Aceite Aceite

1981 Sen and 48 Seaman 1974 Fiddler et al. 50

ALCOHOLIC BEVERAGES / BEBIDAS ALCOHLICAS