Carcinogens in Foods: Heterocyclic Amines and Cancer and Heart Disease

  • Richard H. Adamson
  • Unnur P. Thorgeirsson
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 369)


Laboratory and epidemiologic studies continue to accumulate evidence that dietary factors contribute to both the cause and prevention of chronic diseases found in the Western societies, especially cancer and cardiovascular disease. A number of naturally occurring carcinogens are found in foods and these compounds might contribute to the etiology of both these diseases. Data presented in this paper demonstrate that some of the heterocyclic amines (HCAs) formed as a result of cooking are both carcinogenic and cardiotoxic in animals, and it is possible that the HCAs may play a role in the etiology of both these diseases in humans.


Nonhuman Primate Cynomolgus Monkey Ames Test Heterocyclic Amine Myocyte Hypertrophy 
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Copyright information

© Springer Science+Business Media New York 1995

Authors and Affiliations

  • Richard H. Adamson
    • 1
  • Unnur P. Thorgeirsson
    • 1
  1. 1.Division of Cancer EtiologyNational Cancer InstituteBethesdaUSA

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