IQ (2-Amino-3-methylimidazo[4,5-f]quinoline) in food: ingestion safety
Moderate riskDietary IQ ingestion is dominated by cooked beef, pork, and chicken prepared at high temperatures, with IQ concentrations in food lower than co-occurring PhIP and MeIQx in the same matrices — typically 0.1–5 ng/g in well-done beef versus 20–100 ng/g PhIP in the same sample. This concentration differential means that while IQ's carcinogenic potency per unit mass exceeds PhIP's, the total daily dietary IQ mass ingested by a meat consumer is substantially lower than PhIP or MeIQx mass, resulting in broadly comparable total genotoxic exposure when potency-weighted. Pan drippings from frying muscle meat concentrate IQ at levels approximately 3–10× those of the parent meat due to partial dehydration and partitioning of the water-soluble compound into the aqueous cooking fat fraction; consumers using meat drippings for gravy or sauce preparation receive concentrated IQ exposure from this source. IQ's occurrence in different cooking scenarios: direct charcoal grilling produces the highest IQ concentrations (1–5 ng/g in beef); oven-roasting at 200°C produces 0.1–0.5 ng/g; microwave-cooked or braised beef produces essentially no detectable IQ. IQ is genotoxic in the Ames test (Salmonella TA98 and TA100) and in multiple mammalian cell systems, confirming the reactive electrophilic mechanism of genotoxicity independent of intact metabolic activation systems. IQ-specific DNA adducts in human tissues are quantifiable by ³²P-postlabeling and by LC-MS/MS methods, and have been used in dietary intervention studies to confirm dose-response relationships between grilled meat consumption and target organ genotoxic exposure. The same cooking behavior modifications that reduce PhIP (avoiding charring, pre-microwave cooking before grilling, use of acid marinades) also reduce IQ proportionally — all dietary HCAs share the same Maillard reaction formation pathway and respond similarly to cooking temperature reductions.
What is iq (2-amino-3-methylimidazo[4,5-f]quinoline)?
The IUPAC name is 3-methylimidazo[4,5-f]quinolin-2-amine.
Also known as: 3-methylimidazo[4,5-f]quinolin-2-amine, 3-methyl-3H-imidazo[4,5-f]quinolin-2-amine, 2-Amino-3-methyl-3H-imidazo[4,5-f]quinoline, 2-Amino-3-methylimidazo(4,5-f)quinoline.
- IUPAC name
- 3-methylimidazo[4,5-f]quinolin-2-amine
- CAS number
- 76180-96-6
- Molecular formula
- C11H10N4
- Molecular weight
- 198.22 g/mol
- SMILES
- CN1C2=C(C3=C(C=C2)N=CC=C3)N=C1N
- PubChem CID
- 53462
Risk for people
Moderate riskDietary IQ ingestion is dominated by cooked beef, pork, and chicken prepared at high temperatures, with IQ concentrations in food lower than co-occurring PhIP and MeIQx in the same matrices — typically 0.1–5 ng/g in well-done beef versus 20–100 ng/g PhIP in the same sample. This concentration differential means that while IQ's carcinogenic potency per unit mass exceeds PhIP's, the total daily dietary IQ mass ingested by a meat consumer is substantially lower than PhIP or MeIQx mass, resulting in broadly comparable total genotoxic exposure when potency-weighted. Pan drippings from frying muscle meat concentrate IQ at levels approximately 3–10× those of the parent meat due to partial dehydration and partitioning of the water-soluble compound into the aqueous cooking fat fraction; consumers using meat drippings for gravy or sauce preparation receive concentrated IQ exposure from this source. IQ's occurrence in different cooking scenarios: direct charcoal grilling produces the highest IQ concentrations (1–5 ng/g in beef); oven-roasting at 200°C produces 0.1–0.5 ng/g; microwave-cooked or braised beef produces essentially no detectable IQ. IQ is genotoxic in the Ames test (Salmonella TA98 and TA100) and in multiple mammalian cell systems, confirming the reactive electrophilic mechanism of genotoxicity independent of intact metabolic activation systems. IQ-specific DNA adducts in human tissues are quantifiable by ³²P-postlabeling and by LC-MS/MS methods, and have been used in dietary intervention studies to confirm dose-response relationships between grilled meat consumption and target organ genotoxic exposure. The same cooking behavior modifications that reduce PhIP (avoiding charring, pre-microwave cooking before grilling, use of acid marinades) also reduce IQ proportionally — all dietary HCAs share the same Maillard reaction formation pathway and respond similarly to cooking temperature reductions.
Regulatory consensus
5 regulatory and scientific bodies have classified IQ (2-Amino-3-methylimidazo[4,5-f]quinoline). The classifications differ — that's the data.
| Agency | Year | Classification | Notes |
|---|---|---|---|
| EPA CTX / NTP RoC | — | Reasonably Anticipated to be a Human Carcinogen | |
| EPA CTX / IARC | — | Group 2A - Probably carcinogenic to humans | |
| EPA CTX / CalEPA | — | Known human carcinogen | |
| EPA CTX / Genetox | — | Genotoxicity: positive (Ames: positive, 6 positive / 2 negative reports) | |
| EPA CTX / Genetox | — | Genotoxicity: positive (Ames: positive, 6 positive / 2 negative reports) |
Regulators apply different standards of evidence — animal-data weighting, exposure-pattern assumptions, epidemiological power thresholds — which is why two scientific bodies can review the same data and reach different conclusions. The disagreement is the data.
Where you encounter iq (2-amino-3-methylimidazo[4,5-f]quinoline)
- Industrial Facilities — Manufacturing plants, Chemical storage areas, Waste treatment sites
- Occupational Environments — Factories, Warehouses, Transportation vehicles
- Food — processed food, beverages, candy, baked goods
Safer alternatives
Lower-risk approaches that achieve a similar outcome to IQ (2-Amino-3-methylimidazo[4,5-f]quinoline):
-
Natural preservatives; Clean-label ingredients; Minimally processed food
Trade-offs: Consumer label appeal ('clean label'); variable efficacy depending on food matrix and target pathogen; may alter flavor/color; regulatory status varies by jurisdiction; often more expensive per unit of preservation effect.Relative cost: 2-5× conventional
Frequently asked questions
Is iq (2-amino-3-methylimidazo[4,5-f]quinoline) safe for you?
Dietary IQ ingestion is dominated by cooked beef, pork, and chicken prepared at high temperatures, with IQ concentrations in food lower than co-occurring PhIP and MeIQx in the same matrices — typically 0.1–5 ng/g in well-done beef versus 20–100 ng/g PhIP in the same sample. This concentration differential means that while IQ's carcinogenic potency per unit mass exceeds PhIP's, the total daily dietary IQ mass ingested by a meat consumer is substantially lower than PhIP or MeIQx mass, resulting in broadly comparable total genotoxic exposure when potency-weighted. Pan drippings from frying muscle meat concentrate IQ at levels approximately 3–10× those of the parent meat due to partial dehydration and partitioning of the water-soluble compound into the aqueous cooking fat fraction; consumers using meat drippings for gravy or sauce preparation receive concentrated IQ exposure from this source. IQ's occurrence in different cooking scenarios: direct charcoal grilling produces the highest IQ concentrations (1–5 ng/g in beef); oven-roasting at 200°C produces 0.1–0.5 ng/g; microwave-cooked or braised beef produces essentially no detectable IQ. IQ is genotoxic in the Ames test (Salmonella TA98 and TA100) and in multiple mammalian cell systems, confirming the reactive electrophilic mechanism of genotoxicity independent of intact metabolic activation systems. IQ-specific DNA adducts in human tissues are quantifiable by ³²P-postlabeling and by LC-MS/MS methods, and have been used in dietary intervention studies to confirm dose-response relationships between grilled meat consumption and target organ genotoxic exposure. The same cooking behavior modifications that reduce PhIP (avoiding charring, pre-microwave cooking before grilling, use of acid marinades) also reduce IQ proportionally — all dietary HCAs share the same Maillard reaction formation pathway and respond similarly to cooking temperature reductions.
What products contain iq (2-amino-3-methylimidazo[4,5-f]quinoline)?
IQ (2-Amino-3-methylimidazo[4,5-f]quinoline) appears in: Manufacturing plants (Industrial facilities); Chemical storage areas (Industrial facilities); Factories (Occupational environments); Warehouses (Occupational environments); processed food (Food).
Why do regulators disagree about iq (2-amino-3-methylimidazo[4,5-f]quinoline)?
IQ (2-Amino-3-methylimidazo[4,5-f]quinoline) has been classified by 5 agencies including EPA CTX / NTP RoC, EPA CTX / IARC, EPA CTX / CalEPA, EPA CTX / Genetox, EPA CTX / Genetox, with differing conclusions. Regulators apply different standards of evidence (animal data weighting, exposure-pattern assumptions, epidemiological power thresholds), which is why two scientific bodies can review the same data and reach different conclusions. See the regulatory consensus table on this page for the full picture.
See IQ (2-Amino-3-methylimidazo[4,5-f]quinoline) in the food app
Look up products containing iq (2-amino-3-methylimidazo[4,5-f]quinoline), compare to alternatives, and explore the full data record.
Open in food View raw API dataSources (2)
- IARC Monographs Volume 56: Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins — IQ Group 2A; PhIP Group 2B, MeIQx Group 2B, MeIQ Group 2B, Glu-P-1 Group 2B, Glu-P-2 Group 2B, AαC Group 2B, Trp-P-2 Group 2B (1993) (1993) — regulatory
- EFSA Panel on Contaminants in the Food Chain (CONTAM): Scientific Opinion on the Risk for Human Health Related to the Presence of Heterocyclic Aromatic Amines (HAAs) in Food — PhIP, IQ, MeIQx, and related HCAs; Margin of Exposure approach; grilled and fried meat as primary exposure matrices (2021) (2021) — regulatory
Reference data, not professional advice. Aggregates publicly available regulatory and scientific data; not a substitute for veterinary, medical, legal, or regulatory advice. Why we built ALETHEIA →