Carcinogenic, Mutagenic, and Comutagenic Aromatic Amines in Human Foods

Abstract

Three recent topics related to possible exposure of humans to mutagenic and carcinogenic aromatic amines and related compounds in foods are reviewed. A food additive, AF-2,2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide, was first demonstrated to be mutagenic in Escherichia coli WP-2 and then proved to be carcinogenic in experimental animals. This is an example of prediction of the carcinogenicity of a compound from results of short-term microbial tests. Pyrolysates of amino acids, proteins, and foods high in a protein contain many heterocyclic aromatic amine compounds. For example, a tryptophan pyrolysate contains two derivatives ofamino-gamma-carboline(pyridoindole), and a glutamicd acid pyrolysate contains two derivatives of djipyridoimidazole. These compounds are strong frameshift mutagens in Salmonella typhimurium. Some of them were carcinogenic in an in vitro transformation test and were also carcinogenic when injected sc into hamsters and rats and when given orally to mice. Carcinogenic aromatic amines, such as aniline, and o-toluidine and yellow OB were demonstrated to be mutagenic in the presence of the beta-carboline, norharman, with S-9 mix. Diphenylnitrosamine was also mutagenic in the presence of norharman, which is present in tobacco tar and broiled food. These mutagenicities of aniline, o-toluidine, yellow OB, and diphenylnitrosamine are discussed in relation to an evaluation of compounds as environmental carcinogens from the results of short-term microbial tests.