Carcinogens in Cooked Meat
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This document discusses carcinogens and mutagens that are formed when cooking meat at high temperatures. Specifically, it focuses on heterocyclic aromatic amines (HAAs), compounds that contain an amine group and heterocyclic ring, which are some of the most mutagenic substances. HAAs are formed from precursors like phenylalanine, threonine, and alanine during the Maillard reaction when meat is cooked at high temperatures through processes like frying and grilling. Certain spices have been shown to reduce HAA formation due to their antioxidant properties which inactivate radicals formed during cooking.
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