Heterocyclic amine formation in meat | Wikipedia audio article
Channel: Subhajit Sahu
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Heterocyclic amine formation in meat


00:00:44 1 Compounds
00:01:11 2 Meat
00:01:48 2.1 Cooked ground beef
00:02:17 2.1.1 United States
00:02:20 3 Cooking
00:04:28 4 Cancer
00:05:40 4.1 Animal studies
00:07:04 4.2 Epidemiological studies
00:07:48 5 References



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SUMMARY
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Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and in meat surfaces that show a brown or black crust. Epidemiological studies show associations between intakes of heterocyclic amines and cancers of the colon, rectum, breast, prostate, pancreas, lung, stomach/esophagus and animal feeding experiments support a causal relationship. The U.S. Department of Health and Human Services Public Health Service labeled several heterocyclic amines as likely carcinogens in its 13th Report on Carcinogens. Changes in cooking techniques reduce the level of heterocyclic amines.