Heterocyclic aromatic amines, acrylamide, 5-hydroxymethylfurfural, furan, polycyclic aromatic hydrocarbons, nitrosamines, acrolein, chloropropanols and chloroesters are generated toxicants formed in some foodstuffs, mainly starchy and protein-rich food during thermal treatment such as frying, roasting and baking. The formation of these chemical compounds is associated with development of aromas, colors and flavors. One of the challenges facing the food industry today is to minimize these toxicants without adversely affecting the positive attributes of thermal processing. To achieve this objective, it is essential to have a detailed understanding of the mechanism of formation of these toxicants in processed foods. All reviewed toxicants in that paper are classified as probable, possible or potential human carcinogens and have been proven to be carcinogenic in animal studies. The purpose of that review is to summarize some of the most frequent occurring heat-generated food toxicants during conventional heating, their metabolism and carcinogenicity. Moreover, conventional and microwave heating were also compared as two different heat treatment methods, especially how they change food chemical composition and which thermal food toxicants are formed during specific method.

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热处理食品相关的有毒物质：综述

杂环食品中的某些食物主要是淀粉和蛋白质含量高的食物，在油炸，烘烤和烘烤等热处理过程中，会生成杂环类芳香胺，丙烯酰胺，5-羟甲基糠醛，呋喃，多环芳香烃，亚硝胺，丙烯醛，氯丙醇和氯酸酯。这些化合物的形成与香气，颜色和风味的发展有关。当今食品工业面临的挑战之一是如何在不对热处理的积极特性产生不利影响的情况下最大限度地减少这些有毒物质。为了实现这一目标，必须对加工食品中这些有毒物质的形成机理有详细的了解。该论文中所有经过审查的有毒物质均被归类为可能，可能或潜在的人类致癌物，并且在动物研究中已被证明具有致癌性。该审查的目的是总结常规加热过程中一些最频繁发生的热产生的食物毒物，它们的新陈代谢和致癌性。此外，还比较了传统加热和微波加热作为两种不同的热处理方法，特别是它们如何改变食品化学成分以及在特定方法中形成哪些食品热毒物。