HETEROCYCLIC AMINES IN FOOD PROCESSING AND ITS FOOD SAFETY ISSUES WTH EMPHASIZING HEALTHY DIET FOR PEOPLE: A MINI REVIEW

Abstract

This review introduces heterocyclic amines (HCAs) as a food hazard, its formation during heat assisted process and particularly in food processing is presented. According to International Agency for Research on Cancer, hererocyclic amines have been considered as mutagenic and cancer carcinogenic compounds; and HCAs are evaluated as over 100 fold more mutagenic than aflatoxin B1 and over 2,000-fold more mutagenic than benzo[a] pyrene. Therefore much attention has paid to HCAs recently. Analysis of HCAs also reviewed to emphasize measuring and validation of HCAs in Vietnamese foods for further observational studies in the country.