Mutagens in Food

Veikko Hayatsu

1. Introduction 2. Mutagens in Cooked Food 3. Dietary Carcinogens and Mutagens from Plants 4. Mutagenicity of Chemicals Added to Foods 5. Mutagen Precursors in Food. Mutagen Formation in Muscle Meats and Model Heating Systems. Nitrosatable Precursors of Mutagens in Foods. Nitrite-Reactive Phenols Present in Smoked Foods and Amino-Sugars Formed by The Maillard Reaction as Precursors of Genotoxic Arenediazonium Ions or Nitroso Compounds 6. Methods for Detection of Mutagens in Food. Methods for Separation and Detection of Heterocyclic Amines. Mycotoxins 7. Fate of Ingested Mutagens. Activation of Food Mutagens. Metabolic Fate of Heterocyclic Amines from Cooked Food 8. Mechanisms of Food-Borne Inhibitors of Genotoxicity Relevant To Cancer Prevention 9. Mutagenic and Antimutagenic Compounds in Beverages 10. Prevention of Mutagen Formation. Prevention of Heterocyclic Amine Formation in Relation to Carcinogenesis. Prevention of Nitrosamine Formation 11. Carcinogenicity of Food Mutagens and The Risk Assessment 12. Regulatory Aspects of Food Mutagens Including Food Additives and Contaminants 13. Perspectives in Food Mutagen Research.