Heterocyclic aromatic amines are compounds produced in meat subjected to high temperature cooking.
Formation of these substances is highly influenced by cooking method, cooking time, cooking temperature,
and type ofmeat. Heterocyclic amines contain heterocyclic rings and nitrogen containing groups within their
structure. Risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers are
decidedly associated with the consumption of heterocyclic amines. These mutagenic compounds can be
attenuated by addition of different fruits and vegetable extracts. Several spices and antioxidants can also be
used for the reduction of these heterocyclic amines. The level of heterocyclic amines can be reduced by
cooking at low temperature and by decreasing the cooking time. Formation of heterocyclic amines can also
be prevented by marinating the meat before frying or grilling and by microwave pre-treatments. Objectives
of this revieware to create awareness about health risks, and to stimulate further research on other suitable
ways to reduce the cancer risks associated with the consumption of cooked meat products.
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