Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef patties

Spingarn, N.E.; Garvie-Gould, C.; Vuolo, L.L.; Weisburger, J.H.

Cancer Letters 12(1): 93-97


ISSN/ISBN: 0304-3835
DOI: 10.1016/0304-3835(81)90043-4
Accession: 070162712

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Cooking beef patties results in the formation of mutagens detectable by Salmonella typhimurium TA98 with metabolic activation. We now show that the amount of fat in beef affects the quantity of mutagens formed. While char increases with increasing fat, over the range of 5-309% of added fat content, mutagenicity reaches a peak at 10% added fat and subsequently decreases. Thus, char formation is not an accurate measure of mutagenicity. These results suggest that fat plays an important role in mutagen formation in fried beef.