. "Herocyclic aromatic amines: food-borne risk analysis"@en . "Heterocyklick\u00E9 aromatick\u00E9 aminy: anal\u00FDza aliment\u00E1rn\u00EDho rizika" . "RIV/62156489:43210/09:00137356!RIV10-MSM-43210___" . "5"^^ . "59" . . . "Veterin\u00E1\u0159stv\u00ED" . . . . . . "Heterocyklick\u00E9 aromatick\u00E9 aminy: anal\u00FDza aliment\u00E1rn\u00EDho rizika"@cs . . "1"^^ . . "1" . . "Heterocyklick\u00E9 aromatick\u00E9 aminy: anal\u00FDza aliment\u00E1rn\u00EDho rizika" . "cooking of foods; carcinogens; mutagens"@en . "1"^^ . "317043" . "Heterocyklick\u00E9 aromatick\u00E9 aminy (HAA) jsou l\u00E1tky s mutagenn\u00EDm a karcinogenn\u00EDm potenci\u00E1lem, vznikaj\u00EDc\u00ED p\u0159i tepeln\u00FDch \u00FAprav\u00E1ch potravin obsahuj\u00EDc\u00EDch dus\u00EDkat\u00E9 komponenty a cukry. Odhad rizika HAA zt\u011B\u017Euje obt\u00ED\u017En\u00E1 extrapolace toxikologick\u00FDch \u00FAdaj\u016F ze zv\u00ED\u0159at na \u010Dlov\u011Bka, zna\u010Dn\u00E9 mezidruhov\u00E9 rozd\u00EDly v katalytick\u00E9 aktivit\u011B enzym\u016F metabolizuj\u00EDc\u00EDch xenobiotika (XME), vysok\u00FD stupe\u0148 polymorfizmu XME u \u010Dlov\u011Bka a sou\u010Dasn\u00E1 p\u0159\u00EDtomnost jin\u00FDch mutagen\u016F v inkriminovan\u00FDch potravin\u00E1ch. Z d\u016Fvodu obt\u00ED\u017E\u00ED p\u0159i odvozen\u00ED vztahu mezi d\u00E1vkou HAA a odezvou (vznik tumoru) dosud nebyly stanoveny toxikologick\u00E9 limity obsahu HAA v potravin\u00E1ch. Rizikov\u00FDm faktorem vzniku rakoviny vlivem HAA je p\u0159\u00EDjem tepeln\u011B upraven\u00E9ho (pe\u010Den\u00ED, sma\u017Een\u00ED, grilov\u00E1n\u00ED) tzv. \u010Derven\u00E9ho masa. Hodnota teoretick\u00E9ho odhadu rizika rakoviny vlivem HAA je v \u0159\u00E1du 10-4. Nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED opat\u0159en\u00ED ke sn\u00ED\u017Een\u00ED p\u0159\u00EDjmu HAA se t\u00FDkaj\u00ED zp\u016Fsob\u016F tepeln\u00E9 \u00FApravy pokrm\u016F v dom\u00E1cnosti: d\u00E1vat p\u0159ednost va\u0159en\u00ED, du\u0161en\u00ED a mikrovlnn\u00E9mu oh\u0159evu; grilovat, sma\u017Eit a p\u00E9ci maso a ryby p\u0159i teplot\u011B pod" . "Heterocyklick\u00E9 aromatick\u00E9 aminy: anal\u00FDza aliment\u00E1rn\u00EDho rizika"@cs . "Herocyclic aromatic amines: food-borne risk analysis"@en . . "RIV/62156489:43210/09:00137356" . "Heterocyklick\u00E9 aromatick\u00E9 aminy (HAA) jsou l\u00E1tky s mutagenn\u00EDm a karcinogenn\u00EDm potenci\u00E1lem, vznikaj\u00EDc\u00ED p\u0159i tepeln\u00FDch \u00FAprav\u00E1ch potravin obsahuj\u00EDc\u00EDch dus\u00EDkat\u00E9 komponenty a cukry. Odhad rizika HAA zt\u011B\u017Euje obt\u00ED\u017En\u00E1 extrapolace toxikologick\u00FDch \u00FAdaj\u016F ze zv\u00ED\u0159at na \u010Dlov\u011Bka, zna\u010Dn\u00E9 mezidruhov\u00E9 rozd\u00EDly v katalytick\u00E9 aktivit\u011B enzym\u016F metabolizuj\u00EDc\u00EDch xenobiotika (XME), vysok\u00FD stupe\u0148 polymorfizmu XME u \u010Dlov\u011Bka a sou\u010Dasn\u00E1 p\u0159\u00EDtomnost jin\u00FDch mutagen\u016F v inkriminovan\u00FDch potravin\u00E1ch. Z d\u016Fvodu obt\u00ED\u017E\u00ED p\u0159i odvozen\u00ED vztahu mezi d\u00E1vkou HAA a odezvou (vznik tumoru) dosud nebyly stanoveny toxikologick\u00E9 limity obsahu HAA v potravin\u00E1ch. Rizikov\u00FDm faktorem vzniku rakoviny vlivem HAA je p\u0159\u00EDjem tepeln\u011B upraven\u00E9ho (pe\u010Den\u00ED, sma\u017Een\u00ED, grilov\u00E1n\u00ED) tzv. \u010Derven\u00E9ho masa. Hodnota teoretick\u00E9ho odhadu rizika rakoviny vlivem HAA je v \u0159\u00E1du 10-4. Nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED opat\u0159en\u00ED ke sn\u00ED\u017Een\u00ED p\u0159\u00EDjmu HAA se t\u00FDkaj\u00ED zp\u016Fsob\u016F tepeln\u00E9 \u00FApravy pokrm\u016F v dom\u00E1cnosti: d\u00E1vat p\u0159ednost va\u0159en\u00ED, du\u0161en\u00ED a mikrovlnn\u00E9mu oh\u0159evu; grilovat, sma\u017Eit a p\u00E9ci maso a ryby p\u0159i teplot\u011B pod"@cs . . . "CZ - \u010Cesk\u00E1 republika" . "Heterocyclic aromatic amines (HAA) are substances with mutagenic and carcinogenic potential. They are formed during cooking of foods containing nitrogenous components and sugars. HAA risk assessment is difficult due to the problems with extrapolation of the toxicological data from animals to humans, great interspecies differences in the catalytic activity of the xenobiotics metabolizing enzymes (XME), high level of XME polymorphism in humans and a simultaneous presence of other mutagens in the pertinent foods. The toxicological limits of HAA content in foods had not been yet established due to the difficulties in evaluating the relationship dose -- response (tumor formation). Intake of broiled, fried or grilled red meat has been suggested as a risk factor of HAA-dependent tumor development. The value of the theoretical cancer risk due to the HAAs is in order of 10-4. The most important measures to decrease HAA intake regard household food preparation: to prefer boiling, stewing and microwaving; to gri"@en . "0506-8231" . "Komprda, Tom\u00E1\u0161" . "[19175D2A85DD]" . . "43210" . "Z(MSM 432100001)" .