Fox44abc22yourvoice But, Meyerhardt said, both red and processed meats can generate certain cancer-promoting chemicals -- including heterocyclic amines and N-nitroso compounds -- that could damage cells in the colon lining. That, in theory, is how the meats might raise ... and more »
Citrus County Chronicle Research has shown that when any kind of meat, poultry or fish is cooked at high temperatures, especially when well-done or charred, cancer-causing compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed.
Atlanta Black Star But cooking at high temperatures can activate heterocyclic amines (HCAs), chemical compounds released by charring the protein in meats that can be carcinogenic. The unhealthy compounds develop during the browning process, or Mallard reaction.
Globe and Mail If that wasn't bad enough, consider that cooking meat to high temperatures (e.g. grilling hot dogs or frying bacon) forms heterocyclic amines, compounds shown to cause colon tumours in animals. Processed meats such as wieners also contain sodium ... and more »
Food Poisoning Bulletin One study, published in Agricultural Research magazine, looked at olive powder and other compounds and their ability to kill E. coli O157:H7 bacteria and reduce the levels of carcinogens in grilled meats. Heterocyclic amines are formed when meats are ...
Hanford Sentinel The improved drying increases possibilities for extracting additional oil or compounds for use in new foods, pharmaceuticals, cosmetics or other products, with growers sharing in the returns. Another benefit revealed by the persistent research is a ...
KTTC But, Meyerhardt said, both red and processed meats can generate certain cancer-promoting chemicals -- including heterocyclic amines and N-nitroso compounds -- that could damage cells in the colon lining. That, in theory, is how the meats might raise ...
High Plains Journal Some of the studies focus on control of microbes such as Escherichia coli O157:H7 that cause foodborne illness, and have also looked at control of two possibly carcinogenic heterocyclic amines, MelQx and PhIP, that can be formed during cooking of meats.
Doctor Tipster However, precedent studies have shown that meat is responsible for the production of chemical compounds , such as N-nitroso compounds and heterocyclic amines, that are responsible for damaging the colon cells. In theory, this is the one of the processes ...
