MeIQ (2-Amino-3,4-dimethylimidazo[4,5-f]quinoline) in food: ingestion safety
Moderate riskDietary MeIQ ingestion occurs through cooked muscle meat at concentrations typically 0.05–3 ng/g, substantially lower than co-occurring PhIP in the same food matrix, making MeIQ a minor contributor to total dietary HCA mass intake despite its relatively high mutagenic potency per unit mass. MeIQ's detection frequency in national food HCA monitoring studies is variable — some programs detect MeIQ in only 20–40% of cooked meat samples (versus >80% for PhIP), reflecting both its lower formation yield and the proximity of its concentrations to analytical detection limits. Well-done hamburgers in fast-food settings and charcoal-grilled beef represent the highest per-serving MeIQ dietary exposures in Western dietary patterns, consistent with the temperature dependence of Maillard HCA formation. MeIQ is water-soluble and readily absorbed from the gastrointestinal tract following ingestion, with hepatic and intestinal CYP1A2 providing the primary bioactivation step; its oral bioavailability in rodent pharmacokinetic studies is approximately 60–80%, broadly comparable to other imidazoquinoline HCAs. Urinary MeIQ metabolites (including N-hydroxy-MeIQ and glucuronide conjugates) have been measured in human dietary intervention studies with controlled cooked meat consumption, confirming dose-responsive absorption and metabolism. Total estimated dietary MeIQ intake for EU adults with high meat consumption is approximately 1–15 ng/day — comparable to or slightly lower than IQ intake from the same foods, meaning MeIQ and IQ together contribute a smaller combined total HCA mass than PhIP from the same diet, though their combined carcinogenic potency per mass is higher. Cooking practice optimization that reduces charring and maximum cooking temperature provides proportional reduction of all co-occurring HCAs including MeIQ.
What is meiq (2-amino-3,4-dimethylimidazo[4,5-f]quinoline)?
The IUPAC name is 3,8-dimethylimidazo[4,5-f]quinoxalin-2-amine.
Also known as: 3,8-dimethylimidazo[4,5-f]quinoxalin-2-amine, MeIQx, 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 3,8-dimethyl-3H-imidazo[4,5-f]quinoxalin-2-amine.
- IUPAC name
- 3,8-dimethylimidazo[4,5-f]quinoxalin-2-amine
- CAS number
- 77500-04-0
- Molecular formula
- C11H11N5
- Molecular weight
- 213.24 g/mol
- SMILES
- CC1=CN=C2C=CC3=C(C2=N1)N=C(N3C)N
- PubChem CID
- 62275
Risk for people
Moderate riskDietary MeIQ ingestion occurs through cooked muscle meat at concentrations typically 0.05–3 ng/g, substantially lower than co-occurring PhIP in the same food matrix, making MeIQ a minor contributor to total dietary HCA mass intake despite its relatively high mutagenic potency per unit mass. MeIQ's detection frequency in national food HCA monitoring studies is variable — some programs detect MeIQ in only 20–40% of cooked meat samples (versus >80% for PhIP), reflecting both its lower formation yield and the proximity of its concentrations to analytical detection limits. Well-done hamburgers in fast-food settings and charcoal-grilled beef represent the highest per-serving MeIQ dietary exposures in Western dietary patterns, consistent with the temperature dependence of Maillard HCA formation. MeIQ is water-soluble and readily absorbed from the gastrointestinal tract following ingestion, with hepatic and intestinal CYP1A2 providing the primary bioactivation step; its oral bioavailability in rodent pharmacokinetic studies is approximately 60–80%, broadly comparable to other imidazoquinoline HCAs. Urinary MeIQ metabolites (including N-hydroxy-MeIQ and glucuronide conjugates) have been measured in human dietary intervention studies with controlled cooked meat consumption, confirming dose-responsive absorption and metabolism. Total estimated dietary MeIQ intake for EU adults with high meat consumption is approximately 1–15 ng/day — comparable to or slightly lower than IQ intake from the same foods, meaning MeIQ and IQ together contribute a smaller combined total HCA mass than PhIP from the same diet, though their combined carcinogenic potency per mass is higher. Cooking practice optimization that reduces charring and maximum cooking temperature provides proportional reduction of all co-occurring HCAs including MeIQ.
Regulatory consensus
5 regulatory and scientific bodies have classified MeIQ (2-Amino-3,4-dimethylimidazo[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 2B - Possibly carcinogenic to humans | |
| EPA CTX / CalEPA | — | Known human carcinogen | |
| EPA CTX / Genetox | — | Genotoxicity: positive (Ames: positive, 5 positive / 1 negative reports) | |
| EPA CTX / Genetox | — | Genotoxicity: positive (Ames: positive, 5 positive / 1 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 meiq (2-amino-3,4-dimethylimidazo[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 MeIQ (2-Amino-3,4-dimethylimidazo[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 meiq (2-amino-3,4-dimethylimidazo[4,5-f]quinoline) safe for you?
Dietary MeIQ ingestion occurs through cooked muscle meat at concentrations typically 0.05–3 ng/g, substantially lower than co-occurring PhIP in the same food matrix, making MeIQ a minor contributor to total dietary HCA mass intake despite its relatively high mutagenic potency per unit mass. MeIQ's detection frequency in national food HCA monitoring studies is variable — some programs detect MeIQ in only 20–40% of cooked meat samples (versus >80% for PhIP), reflecting both its lower formation yield and the proximity of its concentrations to analytical detection limits. Well-done hamburgers in fast-food settings and charcoal-grilled beef represent the highest per-serving MeIQ dietary exposures in Western dietary patterns, consistent with the temperature dependence of Maillard HCA formation. MeIQ is water-soluble and readily absorbed from the gastrointestinal tract following ingestion, with hepatic and intestinal CYP1A2 providing the primary bioactivation step; its oral bioavailability in rodent pharmacokinetic studies is approximately 60–80%, broadly comparable to other imidazoquinoline HCAs. Urinary MeIQ metabolites (including N-hydroxy-MeIQ and glucuronide conjugates) have been measured in human dietary intervention studies with controlled cooked meat consumption, confirming dose-responsive absorption and metabolism. Total estimated dietary MeIQ intake for EU adults with high meat consumption is approximately 1–15 ng/day — comparable to or slightly lower than IQ intake from the same foods, meaning MeIQ and IQ together contribute a smaller combined total HCA mass than PhIP from the same diet, though their combined carcinogenic potency per mass is higher. Cooking practice optimization that reduces charring and maximum cooking temperature provides proportional reduction of all co-occurring HCAs including MeIQ.
What products contain meiq (2-amino-3,4-dimethylimidazo[4,5-f]quinoline)?
MeIQ (2-Amino-3,4-dimethylimidazo[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 meiq (2-amino-3,4-dimethylimidazo[4,5-f]quinoline)?
MeIQ (2-Amino-3,4-dimethylimidazo[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 MeIQ (2-Amino-3,4-dimethylimidazo[4,5-f]quinoline) in the food app
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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 →