Heterocyclic Amines (HCAs)
Heterocyclic amines (HCAs) are a class of chemical compounds that form when meat or fish is cooked at high temperatures, for example during grilling or frying.
They are not limited to processed meat, but you can find large quantities in sausages, meat burgers and fried bacon.
HCAs cause cancer when administered to animals in large quantities. In general, these amounts are much higher than those normally used for human consumption.
However, many observational studies in humans specify that consumption of cooked meat may increase the risk of colon, breast and prostate cancer.
HCAs level can be minimized by using gentle methods of cooking, such as frying in low heat and steaming. Refrain from eating charred and blackened meat.
Conclusion: Some processed meat products may contain heterocyclic amines (HCAs), carcinogenic compounds also discovered in well-done meat and fish.
