Meats that were microwaved for 2 minutes prior to cooking had a 90-percent decrease in HCA content. In addition, if the liquid that forms during microwaving is poured off before further cooking, the final quantity of HCAs is reduced. One study has evaluated the content of HCAs in fast food restaurants. After evaluating five kinds of meat products from various fast food restaurant chains, the study concluded that there were low levels of HCAs found in fast food meat products due to factors such as cooking temperature and time. Studies are being conducted to assess the amount of HCAs in the average American diet, but at present the maximum daily intake of HCAs in food has not been established.
Further research is needed before such recommendations can be made.
Adamson RH, Thorgeirsson UP, Snyderwine EG, et al. Bjeldanes LF, Morris MM, Felton JS, et al. Bjeldanes LF, Morris MM, Timourian H, et al. Cancer potencies of heterocyclic amines found in cooked foods. Dolara P, Commoner B, Vithayathil A, et al.