TY  - SER
AU  - Hassan,G.M.
AU  - Mazher,KhM.
TI  - Genotoxicity and histopathological studies on the liver and kidney of male rats fed on diet containing waste fat released from chicken during grilling process
KW  - Food
KW  - Effect of heat on
KW  - Hydrocarbons
KW  - Barbecuing
KW  - Egypt
KW  - Cooking
KW  - Health aspects
KW  - Cooking (Chicken)
KW  - Genetic toxicology
KW  - Research
KW  - Food processing wastes
N1  - Includes references
N2  - Food is essential to provide sustenance but may also be an important factor in the genesis of human diseases. An association between the intakes of grilled or broiled meat and development of cancer was recorded by Thomson et al. (1996). Grilling meat, fish or other foods with intense heat over a direct flame result in fat dripping on the hot fire and yielding flames containing a number of polycyclic hydrocarbons (PAHs), these chemicals adhere to the surface of the food. The more intense the heat, the more PAHs are present (Larsson, 1986). PAHs are produced from organic compounds by condensation of smaller units at high temperatures forming stable polynuclear aromatic compounds. At high temperature, organic compounds are easily fragmented into smaller compounds, mostly free radicals, which may then recombine to form a number of relatively stable PAHs (Lijinsky, 1991). Lin et al. (1996) showed that, mice fed high fat diet developed more serve disease and had a shorter life span. Weisburger et al. (1994) found that the use of grilled meats in diet, where compounds formed on the surface of meat may be associated with increased risk of genotoxicity and cancer. They also showed that, normal intestinal bacteria can convert one of these compounds, 2- amino-3-methyl-3H-imidazo [4, 5-f] quinoline (IQ) to the 7-hydroxy metabolite, 2-amino-3, 6-dihydro-3-methyl-7H-imidazolo [4, 5-f] quinolin-7-one (7-OHIQ), a direct- acting mutagen
UR  - http://nile.enal.sci.eg/EALE/2010/EJGC/3910/2/205.pdf
ER  -