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Barnes WS, Weisburger JH. Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef. Cancer Lett. 1984; 24(2):221-226. (CA) [Mutagen formation during frying of beef is inhibited by EDTA (60-00-4). The addn. of 1% EDTA prior to cooking reduces the mutagenicity of the basic exts. to about 60% of control values. The addn. of Fe as FeCl2 or FeCl3 at 10 ppm (approx. 50% of endogenous concns.) doubled the mutagenic activity of beef exts. Fe, which can be released by denaturation of heme protein, therefore, can modulate the formation of mutagens in beef during cooking.]

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