Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methy-6-phenylimidazo pyridine in Canine Fur

DATE: 2012

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CITATION:

Gu D, Neuman ZL, Modiano JF, Turesky RJ. Biomonitoring the cooked meat carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in canine fur. J Agric Food Chem. 2012 Sep 12;60(36):9371-5. doi: 10.1021/jf302969h. Epub 2012 Aug 29.

LINK: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3534781/

ABSTRACT: 2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) is a heterocyclic aromatic amine (HAA) that is formed during the cooking of meat, poultry, and fish. PhIP is a rodent carcinogen and thought to contribute to several diet-related cancers in humans. PhIP is present in the hair of human omnivores but not in the hair of vegetarians. We have now identified PhIP in the fur of fourteen out of sixteen healthy dogs consuming different brands of commercial pet food. The levels of PhIP in canine fur varied by over 85-fold and were comparable to the levels of PhIP present in human hair. However, high density fur containing PhIP covers a very high proportion of the body surface area of dogs, whereas high density terminal hair primarily covers the scalp and pubis body surface area of humans. These findings signify that the exposure and bioavailability of PhIP are high in canines. A potential role for PhIP in the etiology of canine cancer should be considered.