Dietary heterocyclic aromatic amine intake and cancer risk: epidemiological evidence from Japanese studies

Genes and Environment

Table 1 Composition table of heterocyclic aromatic amines for estimating dietary intake from the food frequency questionnaire (ng/100 g)^a

	PhIP	MeIQx	MelQ	4,8-DiMeIQx	7,8-DiMeIQx	IQ	Trp-P-1
Fish
Salted fish, flesh	37	8	17	0	0	0	0
Salted fish, skin	700	59	9	9	446	0	29
Semi-dried fish, flesh	52	0	7	0	0	0	0
Semi-dried fish, skin	368	42	26	55	95	0	28
Salmon, flesh	29	10	18	0	0	0	0
Salmon, skin	593	59	0	0	414	0	29
Horse mackerel and Sardine, flesh	8	9	0	0	3	0	0
Horse mackerel and Sardine, skin	147	62	16	69	0	7	11
Pacific saury and Mackerel, flesh	28	10	3	0	0	0	0
Pacific saury and Mackerel, skin	160	54	40	60	37	10	0
Eel, flesh	15	0	22	0	0	0	0
Eel, skin	11	0	0	0	0	0	0
Meat
Pan-fried beef, well-done	59	17	11	0	0	0	0
Stir-fried pork	86	20	9	0	0	0	0
Grilled chicken	29	8	14	0	0	0	53
Bacon	33	13	0	3	0	0	0

4,8-DiMeIQx 2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline, 7,8-DiMeIQx 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline, IQ 2-amino-3-methylimidazo [4,5-f]quinoline, MeIQx 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline, MeIQ 2-amino-3,4-dimethylimidazo [4,5-f]quinoline, PhIP 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine, Trp-P-1 3-amino-1,4-dimethyl-5H-pyrido [4,3-b]indole
^aData are from Kobayashi et al. [16]

ISSN: 1880-7062