Heterocyclic aromatic amines (HAAs) as probable carcinogenic substances are mainly generated in meat products during thermal processing. Numerous studies have contributed to the analysis, formation, and mitigation of HAAs during food processing. However, few articles have comprehensively reviewed food safety aspects from both food processing and dietary intake regarding the formation, mitigation, metabolism, biomarkers for exposure, hazard control, and risk assessment of HAAs, and related food safety researches. Several factors may influence the generation of HAAs, including processing temperature, processing time, and chemical composition of the meat. Nonetheless, these mutagenic compounds are attenuated to different levels by the addition of natural or synthetic flavorings and antioxidant‐rich marinades, as well as pretreatments using technique such as microwave heating. After dietary intake, different types of HAAs are metabolized in humans by several enzymes, including cytochrome P450s, peroxidases, N‐acetyltransferases, sulfotransferases, uridine diphosphate‐glucuronosyltransferases, and glutathione S‐transferases. Their primary metabolites are further conjugated with DNA or ultimately excreted in urine and feces. The 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine in hair as well as DNA, hemoglobin, and serum albumin adducts has been considered as biomarkers for exposure assessment. Dietary intake information obtained from questionnaires and the results of epidemiological investigations have shown a positive relationship between the intakes of red meat and processed meat and high risk of cancer incidence. As several cancers have been reported to be associated with HAAs, HAAs should be both effectively reduced during food processing and controlled from dietary intake to facilitate human health.

中文翻译：

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杂环芳香胺的最新进展：从食品加工到饮食摄入的食品安全和危害控制方面的最新进展

杂环芳香胺（HAAs）可能是致癌物质，主要在热处理过程中在肉制品中产生。许多研究有助于食品加工过程中HAAs的分析，形成和缓解。但是，很少有文章从食品加工和饮食摄入方面全面审查了食品安全方面的内容，包括HAA的形成，缓解，代谢，生物标志物的暴露，危害控制和风险评估以及相关食品安全研究。几个因素可能会影响HAAs的生成，包括加工温度，加工时间和肉的化学成分。尽管如此，通过添加天然或合成调味剂和富含抗氧化剂的腌料，这些诱变化合物的含量会降低至不同水平。以及使用微波加热等技术进行预处理。饮食摄入后，不同类型的HAA在人体中通过几种酶代谢，包括细胞色素P450，过氧化物酶，N-乙酰基转移酶，磺基转移酶，尿苷二磷酸-葡糖醛酸糖基转移酶和谷胱甘肽S-转移酶。它们的主要代谢产物进一步与DNA结合，或最终从尿液和粪便中排出。2-氨基-1-甲基-6-苯基咪唑[4,5- b头发中的]吡啶以及DNA，血红蛋白和血清白蛋白加合物已被视为暴露评估的生物标志物。从问卷中获得的饮食摄入信息以及流行病学调查的结果表明，红肉和加工肉的摄入与癌症发生的高风险之间存在正相关关系。由于据报道有几种癌症与HAA相关，因此应在食品加工过程中有效减少HAA，并控制饮食摄入量以促进人类健康。