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  • Title: Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef.
    Author: Barnes WS, Weisburger JH.
    Journal: Cancer Lett; 1984 Sep; 24(2):221-6. PubMed ID: 6434181.
    Abstract:
    Mutagen formation during frying of beef is inhibited by the heavy metal chelator ethylenediaminetetracetic acid (EDTA). The addition of 1% EDTA prior to cooking reduces the mutagenicity of the basic extracts to about 60% of control values. The addition of iron as ferrous chloride or ferric chloride at 10 ppm (approximately 50% of endogenous concentrations) doubles the mutagenic activity of beef extracts. Iron, which can be released by denaturation of heme protein, therefore, can modulate the formation of mutagens in beef during cooking.
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