Tag: heterocyclicAmines

Heterocyclic amines (HCAs): Carcinogenic compounds formed in meat and fish as a result of cooking at high temperatures (especially if charred), for example by pan frying at high heat, deep frying, flame broiling, or grilling.

Articles

News

01/09/17
Grilled, barbecued & smoked meat consumption linked to reduced survival after breast cancer
01/31/16
Cooking meat until well done creates compounds linked to breast cancer risk
06/08/14
Cooking meat produces carcinogen with estrogenic effects

Studies




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