Abstract--Fourteen cooked dishes with their corresponding pan residues were analysed for polar and
non-polar heterocyclic amines using HPLC. The choice of foods, including beef, pork, poultry, game,
fish, egg and sausages, was based on an investigation of an elderly population in Stockholm participat-
ing in an analytical epidemiological case-control study on cancer risks after intake of heterocyclic
amines.