AI Article Synopsis
- Several types of food were tested for malonaldehyde, a harmful substance linked to cancer and mutations, which comes from breaking down unsaturated fats.
- The presence of malonaldehyde was identified in meats using chromatography techniques, showing that beef had the highest levels.
- Turkey and cooked chicken also showed significant amounts, while most cheeses had low levels, and fruits and vegetables generally had very little or none.
Article Abstract
Several types of commercially available food both cooked and uncooked were tested for the presence of the carcinogenic initiator and mutagen, malonaldehyde, which is a breakdown product of unsaturated fatty acids. The thiobarbituric acid derivative of malonaldehyde from meat extract was identified either by thin layer chromatography or by gas chromatography after silylation. Malonaldehyde was also identified directly by gas chromatography. Among the meats purchased from supermarkets, beef had the greatest amounts of malonaldehyde. Turkey and cooked chicken had high levels. Most cheeses had only small amounts of malonaldehyde. In contrast, many vegetables and fruits had either minute amounts or no malonaldehyde.
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| http://dx.doi.org/10.1093/jn/107.8.1404 | DOI Listing |
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