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七十年代,人们曾用细菌的突变和Ames法,对许多食品进行了检查。结果表明,某些热加工食品如烧鱼、烧肉等之中,确实存在一些诱变活性很强的变异原,这主要是由于氨基酸和蛋白质受热分解所造成的。诱变活性虽然与致癌性不是一回事,但大多数致癌物质都具有诱变活性,从化学致癌机理来看,诱变活性是致癌的必要条件之一。Ames教授指出,两者的相关性在85％以上。日本科学家衫村、小管和冈本等,曾对氨基酸和蛋白质热分解物中的诱变活性物质进行了分离和研
In the 1970s, many foods were examined using bacterial mutations and the Ames method. The results showed that some of the hot processed foods, such as roast fish and pork, do have some mutations that are highly mutagenic. This is mainly due to the thermal decomposition of amino acids and proteins. Although mutagenic activity is not the same as carcinogenicity, most carcinogens have mutagenic activity. From the chemical oncogenic mechanism, mutagenic activity is one of the necessary conditions for carcinogenesis. Professor Ames pointed out that the correlation between the two is above 85%. Japanese scientists Shimura, Tsutomu, Okamoto, etc., have isolated and studied the mutagenic substances in the thermal decomposition of amino acids and proteins.