Heterocyclic Amines
HAs are human carcinogens usually found on any meat, chicken, turkey, or fish cooked at an extremely high temperature either on a grill, pan, or under a broiler. They are formed when amino acids and creatine react at high cooking temperatures and are formed in larger quantities when the meat is overcooked or blackened.
Polycyclic Aromatic Hydrocarbons
PAHs are a group of chemicals linked to cancer [3]. They are formed when meat juices drip into the coals or other heating surfaces and flare up in flames and smoke. They stick to the surface of the meat and are only found on grilled or smoked meat, fish, or chicken.
Both substances cannot be metabolized by enzymes [4] in the human body. Some of the byproducts produced during the process of this metabolism can cause permanent damage to an individual’s DNA. This altered DNA [5] is capable of contributing to the development of cancerous cells.
Further studies have shown that the concentration of HAs produced in cooked meats can be dependent on the type of meat, temperature, method of cooking and duration of cooking.
Robert Turetsky, an expert in cancer causation at the University of Minnesota, indicated that an individual’s genetic makeup may influence how they respond to carcinogens. This results in a variable risk of developing cancer for individuals who eat well-cooked meat.