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.

News

08/02/23
Heat-damaged DNA in food linked to increased breast cancer risk
01/09/17
Grilled, barbecued & smoked meat linked to reduced BC survival
01/31/16
Cooking meat until well done creates compounds linked to BC risk
06/08/14
Cooking meat produces carcinogen with estrogenic effects
11/19/11
Pan frying meat and fish at high temperatures produces carcinogens

Studies