Carcinogens and mutagens that may occur in foods

Abstract

The principal carcinogens and mutagens that have been identified in human foods are reviewed. These agents may occur in foods as naturally occurring components (e.g., metabolites made by plant or fungal cells), components of contaminating plants or microorganisms, food additives (usually unintentional), or products that arise during processing or cooking. In the mixed diets of developed countries the levels of the known carcinogens and mutagens are very low. However, serious contamination of foods by the potent hepatocarcinogen aflatoxin B1 has occurred in some parts of the world; contamination by N-nitroso compounds or their precursors is another important concern. Extrapolation of the data on the carcinogenicity and mutagenicity of chemicals that can occur in foods to an accurate estimation of the potential hazard to human populations is not yet possible.