THE EFFECT OF GRILLED MEAT CONSUMPTION ON HEALTH

Abstract

Both cooking and processmg of foods can produce toxic compounds in foods, if the appropriate precursors are present. Some of these compounds includes polycyclic aromatic hydrocarbons (PAH), phenolic compounds, N-nitrosamines, lipid polymerisation products resulting from deep-fat frying, lipid oxidation products, and Millard reaction products. PAH constitute a widely spread group of compounds that contain two or more benzene rings. Many of these compounds have been shown to be carcinogens by extensive experiments in vivo and in vitro systems. Many studies have been performed to establish endogenous exposure to PAH in humans by many different methods such as investigating DNA adduct formation and determination the urinary PAH metabolites. These studies demonstrate extensive interindividual variation in the amounts of biomarker measured following presumed similar exposures. However, a number of factors may contribute to observed interindividual variation in biomarker measurments, including imprecise assessment of exposure to multiple sources ofPAH. So, the aims of the present study can be summarized in: • Determination the level ofbenzo(a)pyrene, which represent one of the most extremely toxic and carcinogenic compound, in a common fast food, hamburger, cooked by charcoal broiled method.