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

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

  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
  1. 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
  2. aData are from Kobayashi et al. [16]