Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and in meat surfaces that show a brown or black crust. Epidemiological studies show associations between intakes of heterocyclic amines and cancers of the colon, rectum, breast, prostate, pancreas, lung, stomach, and esophagus, and animal feeding experiments support a causal relationship. The U.S. Department of Health and Human Services Public Health Service labeled several heterocyclic amines as likely carcinogens in its 13th Report on Carcinogens. Changes in cooking techniques reduce the level of heterocyclic amines.
| Attributes | Values |
|---|
| rdf:type
| |
| rdfs:label
| - تكوين الأمين غير متجانس الحلقة في اللحوم (ar)
- Heterocyclic amine formation in meat (en)
- Ammine eterocicliche nella carne (it)
|
| rdfs:comment
| - الأمينات غير متجانسة الحلقة هي مجموعة من المركبات الكيميائية، يمكن تكوين الكثير منها أثناء الطهي. توجد في اللحوم التي تُطهى إلى مرحلة الإتقان، وفي كل المرقات، وفي أسطح اللحم التي تُظهر قشرة بنية أو سوداء. تظهر الدراسات الوبائية ارتباطا بين تناول الأمينات غير متجانسة الحلقة وسرطان القولون والمستقيم والثدي والبروستاتا والبنكرياس والرئة والمعدة، والمريء وتدعم تجارب الحيوانات الغذائية وجود علاقة سببية. وصفت دائرة الصحة العامة التابعة لوزارة الصحة والخدمات الإنسانية الأمريكية العديد من الأمينات غير المتجانسة كمواد مسرطنة محتملة في تقريرها الثالث عشر عن المواد المسرطنة. التغيير في تقنيات الطبخ تقلل من مستوى الأمينات غير متجانسة الحلقة. (ar)
- Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and in meat surfaces that show a brown or black crust. Epidemiological studies show associations between intakes of heterocyclic amines and cancers of the colon, rectum, breast, prostate, pancreas, lung, stomach, and esophagus, and animal feeding experiments support a causal relationship. The U.S. Department of Health and Human Services Public Health Service labeled several heterocyclic amines as likely carcinogens in its 13th Report on Carcinogens. Changes in cooking techniques reduce the level of heterocyclic amines. (en)
- Le Ammine eterocicliche sono un gruppo di composti chimici, molti dei quali si possono formare durante la cottura. Sono reperibili nella carne a lunga cottura, specialmente nei punti in cui la carne mostra una crosta nera e croccante. Alcuni studi epidemiologici fanno vedere associazioni tra il consumo di ammine eterocicliche e cancro a Colon, Retto, Mammella, Pancreas, Polmone, Stomaco ed Esofago e gli esperimenti sul nutrimento degli animali supportano una relazione di un certo tipo. Il dipartimento della salute statunitense ha etichettato numerose ammine eterocicliche come sostanze cancerogene per l'umano, nel suo tredicesimo rapporto sulle sostanze cancerogene. Alcune accortezze in cucina possono ridurre il livello delle ammine eterocicliche nella carne. (it)
|
| foaf:depiction
| |
| dcterms:subject
| |
| Wikipage page ID
| |
| Wikipage revision ID
| |
| Link from a Wikipage to another Wikipage
| |
| Link from a Wikipage to an external page
| |
| sameAs
| |
| dbp:wikiPageUsesTemplate
| |
| thumbnail
| |
| has abstract
| - الأمينات غير متجانسة الحلقة هي مجموعة من المركبات الكيميائية، يمكن تكوين الكثير منها أثناء الطهي. توجد في اللحوم التي تُطهى إلى مرحلة الإتقان، وفي كل المرقات، وفي أسطح اللحم التي تُظهر قشرة بنية أو سوداء. تظهر الدراسات الوبائية ارتباطا بين تناول الأمينات غير متجانسة الحلقة وسرطان القولون والمستقيم والثدي والبروستاتا والبنكرياس والرئة والمعدة، والمريء وتدعم تجارب الحيوانات الغذائية وجود علاقة سببية. وصفت دائرة الصحة العامة التابعة لوزارة الصحة والخدمات الإنسانية الأمريكية العديد من الأمينات غير المتجانسة كمواد مسرطنة محتملة في تقريرها الثالث عشر عن المواد المسرطنة. التغيير في تقنيات الطبخ تقلل من مستوى الأمينات غير متجانسة الحلقة. (ar)
- Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and in meat surfaces that show a brown or black crust. Epidemiological studies show associations between intakes of heterocyclic amines and cancers of the colon, rectum, breast, prostate, pancreas, lung, stomach, and esophagus, and animal feeding experiments support a causal relationship. The U.S. Department of Health and Human Services Public Health Service labeled several heterocyclic amines as likely carcinogens in its 13th Report on Carcinogens. Changes in cooking techniques reduce the level of heterocyclic amines. (en)
- Le Ammine eterocicliche sono un gruppo di composti chimici, molti dei quali si possono formare durante la cottura. Sono reperibili nella carne a lunga cottura, specialmente nei punti in cui la carne mostra una crosta nera e croccante. Alcuni studi epidemiologici fanno vedere associazioni tra il consumo di ammine eterocicliche e cancro a Colon, Retto, Mammella, Pancreas, Polmone, Stomaco ed Esofago e gli esperimenti sul nutrimento degli animali supportano una relazione di un certo tipo. Il dipartimento della salute statunitense ha etichettato numerose ammine eterocicliche come sostanze cancerogene per l'umano, nel suo tredicesimo rapporto sulle sostanze cancerogene. Alcune accortezze in cucina possono ridurre il livello delle ammine eterocicliche nella carne. (it)
|
| gold:hypernym
| |
| prov:wasDerivedFrom
| |
| page length (characters) of wiki page
| |
| foaf:isPrimaryTopicOf
| |
| is Link from a Wikipage to another Wikipage
of | |
| is Wikipage redirect
of | |
| is foaf:primaryTopic
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)
