A new study has reported on the heterocyclic amine (HCA) content of beef, chicken, pork, and fish prepared by various cooking methods commonly used in U.S. households. HCAs, which are potent human carcinogens, are produced in meat and fish cooked at high temperatures. The study examined the levels of HCAs in meat and fish prepared by pan frying, oven broiling, and oven baking at 338° to 446°F. The primary HCAs found in cooked samples were (1) PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine), which was detected at levels ranging from 1.49 to 10.89 ng/g; (2) MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline), detected at 0-4.0 ng/g; and (3) DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline), detected at 0-3.57 ng/g. (17.59 ng/g).

The type and level of HCA content in the food samples tested were found to be highly dependent on cooking conditions. The total HCA content in meat and fish cooked until well done was approximately 3.5 times higher than the levels of the same foods prepared to medium-rare doneness. Fried pork (13.91 ng/g) was found to have higher total HCA levels than fried beef (8.92 ng/g) and fried chicken (7.00 ng/g). Fried bacon had the highest total HCA content among the samples tested.

Comments regarding the study

Fried meat and fried fish have been found to be associated with increased risk of breast cancer in population studies. Most consumers prefer their meat to be fried (at least at the beginning of the cooking process) or otherwise prepared in such a way as to seal in the juices. With some exceptions, boiled or steamed meat that has not first been seared is not very appealing. The above study sheds light on exactly which cooking methods create the highest levels of HCAs, which in turn are implicated in breast cancer development.

Based on published studies to date, the worst to the least harmful methods of cooking meat and fish appear to be deep frying, barbecuing, pan frying, oven broiling, stir frying, oven baking, and stewing. Cooking meat at high temperature until it is well done produces far higher levels of carcinogens than cooking it until it is medium rare. The char on meat and pan drippings used to make gravies have particularly high levels of HCAs. Removing the skin after frying or roasting chicken and other poultry greatly improves the HCA profile of the meat that is consumed.

Please see our articles on bacon, pork, beef and chicken for more information.