What are Heterocyclic Amines (HCAs) and Polycyclic Aromatic Hydrocarbons (PAHs)?
When meat is cooked at high temperatures, such as grilling or frying, it can produce harmful compounds known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). HCAs form when amino acids and creatine in meat react at high temperatures, while PAHs are created when fat and juices from meat drip onto an open flame, causing flames and smoke to coat the food. Both HCAs and PAHs have been linked to an increased risk of cancer, particularly colorectal, pancreatic, and prostate cancers.
