Carcinogenesis

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© 1991 Oxford University Press

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A new colon and mammary carcinogen in cooked food, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)

Nobuyuki Ito, Ryohei Hasegawa, Masashi Sano, Seiko Tamano, Hiroyasu Esumi ¹, Shozo Takayama ² and Takashi Sugimura ³

First Department of Pathology, Nagoya City University Medical School 1-Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467
¹Biochemistry Division, National Cancer Center Research Institute 5-1-1 Tsukiji, Chuo-ku, Tokyo 104, Japan
²National Cancer Center Research Institute 5-1-1 Tsukiji, Chuo-ku, Tokyo 104, Japan
³National Cancer Center Research Institute 5-1-1 Tsukiji, Chuo-ku, Tokyo 104, Japan

2-Amlno-1-methyl-6-phenylimidazo[4,5-b]pyrldine (PhIP), which is produced during cooking and is mutagenic to bacteria and cultured mammalian cells, was found to induce high incidences of colon and mammary carcinomas in F344 rats when administered at a concentration of 400 p.p.m. in the diet for 52 weeks. Since PhIP is the most abundant of the mutagenic heterocyclic amines in cooked meat and fish, the compound might be related to malignancies of the colon and breast in humans.

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