Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

► Oxidised soybean oil, but not unoxidised oil, contributes to PhIP formation. ► This contribution is consequence of the lipid-derived reactive carbonyls formed. ► Many lipid oxidation products contribute to PhIP formation to different extents. ► The most reactive compound was found to be 4-oxo-2-nonenal. ► The obtained results suggest that oxidised lipids contribute to PhIP formation.