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Dietary intake of heterocyclic amines and cancers of the esophagus and gastric cardia.

​Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.

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Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence.

High consumers of processed meat products may be at increased risk of developing colorectal cancer compared to low- or non-consumers of these types of meat.

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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.

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An epidemiologic approach to studying heterocyclic amines.

High consumption of well-cooked red meat that contains carcinogenic heterocyclic amines is associated with a greater risk of colorectal adenoma, breast cancer, and lung cancer.

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Occurrence of heterocyclic amines in cooked meat products.

Fried, grilled, and baked meats contain mutagens, such as heterocyclic amines (HCA). Well-cooked meats produce heterocyclic amines (HCA), which are potent mutagens. This study examined the quantities and types of heterocyclic amines (PhlP, MelQx, and DiMelQx,) produced in meats prepared by cooking methods commonly use by U.S meat consumers. Researchers assessed the PhlP, MelQx, DiMelQx,...
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Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.

High intake of well-cooked red meat promotes the development of colorectal adenomas.

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