Food mutagens can cause many different types of DNA damage, from single nucleotide alterations to gross chromosomal aberrations. Which of the following are known mutagens in today's conventional diet?

a. Nitrates and nitrites (N-nitrosamines), naturally occurring chemical compounds that are legal preservatives used to suppress harmful bacteria in a variety of cured meats and some cheeses.

b. Polycyclic aromatic hydrocarbons (PAHs); food contamination by PAHs arises from processing of food (drying, smoking) and cooking of food at high temperatures (grilling, frying, roasting).

c. Heterocyclic amines (HCAs), many of which are present in burnt and charred foods, especially blackened meat.

d. All the above

e. None of the above

Question

Biology

Maren Mendez

5 November, 11:53

Food mutagens can cause many different types of DNA damage, from single nucleotide alterations to gross chromosomal aberrations. Which of the following are known mutagens in today's conventional diet?

a. Nitrates and nitrites (N-nitrosamines), naturally occurring chemical compounds that are legal preservatives used to suppress harmful bacteria in a variety of cured meats and some cheeses.

b. Polycyclic aromatic hydrocarbons (PAHs); food contamination by PAHs arises from processing of food (drying, smoking) and cooking of food at high temperatures (grilling, frying, roasting).

c. Heterocyclic amines (HCAs), many of which are present in burnt and charred foods, especially blackened meat.

d. All the above

e. None of the above

+2

Answers (1)

Know the Answer?

Julia Murillo · Answer 1

The correct option is D. All of the above.

Explanation:

known mutagens in today's conventional diet includes:

1.) Nitrates and nitrites (N-nitrosamines), naturally occurring chemical compounds that are legal preservatives used to suppress harmful bacteria in a variety of cured meats and some cheeses.

2.) Polycyclic aromatic hydrocarbons (PAHs); food contamination by PAHs arises from processing of food (drying, smoking) and cooking of food at high temperatures (grilling, frying, roasting).

3.) Heterocyclic amines (HCAs), many of which are present in burnt and charred foods, especially blackened meat.