National Toxicology Program

(CAS#76180-96-6)

• Primary Uses or Exposures: One of a series of heterocyclic amines that is formed in food during heating or cooking and is found in cooked meats and eggs. It is also found in cigarette smoke.
• Nominated by: NIEHS
• Basis for Nomination: IARC ¹ classification of probably carcinogenic to humans based on sufficient evidence in experimental animals
• Current Status: Listed in the RoC as reasonably anticipated to be a human carcinogen since the 10th RoC; See Heterocyclic Amines (Selected) (2002)

¹ International Agency For Research On Cancer (IARC)